Our very own Jodi Tanner from BcT shared this sugar free pumpkin muffin recipe. Check out this and other recipes on her site: CreateLearnGrow.net
3 cups Hodgson Mills whole wheat graham flour
1 ½ tsp baking powder
1 tsp baking soda
1 tsp salt
¾ tsp cloves
1 Tbsp cinnamon
2 tsp nutmeg
2 cups chopped pecans
30 packets Stevia (I used SweetLeaf brand)
½ cup canola oil
6 egg whites
2 ½ cups pure pumpkin
2/3 cup cool water
Preheat oven to 400 degrees F. Grease muffin pans with olive oil for baking.
In a medium mixing bowl, stir the flour thru pecans together; set aside.
In a large mixing bowl, combine the Stevia thru water, blend well.
Pour the dry ingredients into the larger bowl and stir by hand until thoroughly mixed together with no dry ingredients visible.
Let batter set for 30 minutes to allow flavors to blend.
Fill muffin cups mostly full.
For regular size muffins bake 15 – 17 minutes. Mini muffins approx 12 minutes.
Muffins are done when toothpick entered in the center comes out mostly clean.
Cool 5 minutes, then loosen in muffin pan. Muffins can be set on wire rack to cool completely. Muffins freeze well once cool.
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