Best 2 Very Low Carb Pumpkin Muffin In A Minute Mim Recipes

Craving a sweet and satisfying treat without derailing your low-carb diet? Look no further than these incredibly easy and flavorful Very Low-Carb Pumpkin Muffins in a Minute! These delightful muffins are not only incredibly quick and easy to make, taking just a minute to prepare, but they're also packed with wholesome ingredients and deliver a satisfying pumpkin spice flavor that's perfect for fall. Whether you're a busy individual seeking a convenient breakfast option, a health-conscious baker seeking low-carb alternatives, or simply someone with a sweet tooth craving a guilt-free indulgence, these muffins are sure to hit the spot.

In this comprehensive guide, you'll find a collection of recipes meticulously crafted to cater to various dietary preferences and restrictions. From the classic Very Low-Carb Pumpkin Muffin In A Minute recipe, suitable for those following a strict low-carb or ketogenic diet, to variations like the Gluten-Free Very Low-Carb Pumpkin Muffin In A Minute, tailored for individuals with gluten sensitivities, and the Low-Carb Pumpkin Cream Cheese Muffin In A Minute, offering a creamy and indulgent twist, this article has something for everyone.

Each recipe is presented with clear and concise instructions, ensuring a hassle-free baking experience. Whether you're a seasoned baker or a novice in the kitchen, you'll find the process simple and straightforward. With options ranging from a basic muffin recipe to those featuring additional ingredients like cream cheese, chocolate chips, and nuts, there's a muffin variation to suit every taste and preference.

So, gather your ingredients, preheat your oven, and embark on a culinary adventure that will yield delicious and satisfying muffins in just a minute. Treat yourself and your loved ones to the delectable taste of pumpkin spice while maintaining your health goals. Happy baking!

Here are our top 2 tried and tested recipes!

VERY LOW-CARB PUMPKIN MUFFIN IN A MINUTE (MIM)

Very Low-Carb Pumpkin Muffin in a Minute (Mim) image

These are soo much better than the original recipe, because they are so much more moist! induction friendly as well!

Provided by manders94

Categories Quick Breads

Time 5m

Yield 1 muffin, 1 serving(s)

Number Of Ingredients 10

Ingredients

1/4 cup flax seed meal (i like golden)
1/2 teaspoon baking powder
2 -4 teaspoons Splenda sugar substitute
1/2 teaspoon cinnamon
1/2 teaspoon pumpkin pie spice
2 1/2 tablespoons pumpkin puree (canned)
1 egg
1 ounce cream cheese
1 teaspoon almond milk or 1 teaspoon cream
3 tablespoons Splenda sugar substitute (or more or less, depends on your taste)

Steps:

Mix all together in a mug and microwave for 1 min 40 sec! for frosting just mix together as well. spread muffin with with frosting. YUM!
tip: if you forget to get your cream cheese out to soften, microwave it for about 15 seconds and it wiil work fine.
There are approx 25 carbs in this.

WHEAT-FREE, LOW-CARB PUMPKIN MUFFINS

Wheat-Free, Low-Carb Pumpkin Muffins image

These are easy to prepare, are low carb, moist and delicious. They'd pass for a cupcake with a little frosting, too. The secret is in the finely ground flax seed meal - either grind your own or give the commercially ground meal about ten extra seconds in your blade coffee/spice grinder or blender. Cook's note: if you want to increase the yield on these, add 1/2 cup milk: almond, rice, or soy. And add 1 1/2 cups of bran. When I'm not doing wheat-free, I use wheat bran, but oat bran will do. If you do go the bran route, add 1 tsp baking soda and 1 tsp plain vinegar to the recipe: these puppies will rise better if you do. (thanks for posting a picture, sweetcakes!)

Provided by One Happy Woman

Categories Free Of...

Time 32m

Yield 12 muffins, 12 serving(s)

Number Of Ingredients 10

Ingredients

1 (15 ounce) can solid pack pumpkin
4 extra large eggs
1 cup Splenda sugar substitute
1/4 cup oil or 1/4 cup butter, melted
2 teaspoons apple pie spice
1 teaspoon ground cardamom
1/2 teaspoon salt
1 teaspoon baking powder
1 1/4 cups flax seed meal, finely ground
1 cup soy flour

Steps:

Put all the ingredients except the soy flour and flax seed meal into the food processor and blend until well mixed.
Add the flours and pulse until just blended.
Scoop into greased muffin cups and bake at 425 for 25 minutes.
These freeze well.

Nutrition Facts : Calories 183.5, Fat 12.6, SaturatedFat 1.8, Cholesterol 62, Sodium 155.6, Carbohydrate 12.6, Fiber 3.4, Sugar 4.6, Protein 7.3

Tips:

Use a blender or food processor: This will make the batter smooth and lump-free.
Don't overmix the batter: Overmixing can make the muffins tough.
Use a muffin pan that is well-greased or lined with paper liners: This will help the muffins to come out of the pan easily.
Fill the muffin cups about 2/3 full: This will prevent the muffins from overflowing.
Bake the muffins until a toothpick inserted into the center comes out clean: This usually takes about 20-25 minutes.
Let the muffins cool in the pan for a few minutes before transferring them to a wire rack: This will help them to hold their shape.

Conclusion:

These very low-carb pumpkin muffins are a delicious and easy way to enjoy a healthy breakfast or snack. They are made with simple ingredients and can be prepared in just a few minutes. With their moist texture, sweet pumpkin flavor, and satisfying crunch from the walnuts, these muffins are sure to be a hit with everyone who tries them.