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LOW CARB PUMPKIN SPICE CUPCAKES

Lets face it. We all love cupcakes, if not cake. Cupcakes are the perfect dessert to share with minimal mess because you don’t have to cut into it to serve and they’re easy to transport. Maybe it’s just me but I’ve never had enough people to help me finish off a dozen cupcakes much less the ability to feel some what healthy-normal eating more than one cupcake with all the sugar. SO! I discovered a basic low-carb, sugar-free blah blah muffin recipe and did all kinds of tweaks to it. Some times you need something simple to give you an inspiration kick-start. Long story short, I came up with this half dozen recipe of technically pumpkin spice muffins BUT it’s instantly an incredible tasty cupcake when you put a vanilla cream cheese frosting on top!

Feel free to omit the cream cheese frosting and enjoy these first thing in the morning as a decent start to your day. It’s loaded in protein and low in carbs to not give you the spike in blood sugar that’s ever so responsible for making people feel tired and more hungry after eating. And if you do need a dozen of these you can simply double up the recipe. One of my favorite things to do after making them is eating it with a big dollop of unsweetened apple sauce on top. Even though you use apple sauce to make them. It’s so yummy as a light breakfast.

And by the way, feel free to use store bought pumpkin spice but a lot of times you will find that the flavors fall weak when baking unless you know of a great brand. I stopped buying it quite a few years ago when I realized I tend to already have the spices in my pantry to make it at home. It always packs an amazing punch of flavor in my opinion. If you’re interested in spending literally two extra minutes making your own check out my Pumpkin Spice Blend recipe. You’ll have to double or triple the recipe to have enough pumpkin spice to make these muffins.

One more thing, make sure your cream cheese frosting is room temperature and the muffins are cooled before you put the frosting on. If the frosting is too cold it will tear the top of your muffin off and crumble. Oh and as far as sugar goes, I like using Stevia In The Raw for baking but feel free to use any sugar substitute that you like. Real sugar should work with this though!

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LOW CARB PUMPKIN SPICE CUPCAKES
Servings
cupcakes
Ingredients
MUFFINS
CREAM CHEESE FROSTING
Servings
cupcakes
Ingredients
MUFFINS
CREAM CHEESE FROSTING
Instructions
MUFFINS
  1. Preheat the oven to 375 F degrees.
  2. In a large bowl whisk the almond flour, ground flax seed, baking powder, pumpkin spice, and sugar substitute.
  3. Then, add the unsweetened apple sauce, melted unsalted butter, and eggs. Whisk everything together.
  4. Spray only 6 spots of a muffin tray with the cooking spray and evenly add the batter to each one about 3/4 of the way with a spoon.
  5. Bake for about 15-18 minutes or until the edges are golden and a toothpick comes out clean from the center.
  6. Let cool.
CREAM CHEESE FROSTING
  1. Place the cream cheese, unsalted butter, sugar substitute, and vanilla extract in a standing mixer. Let it all incorporate over medium speed. Scrape the sides down if needed and continue a few more seconds.

LOW CARB BLUEBERRY MUFFINS

Anyone can enjoy muffins health-fully now. I’m still amazed by the idea that we can take nuts, grind them up to a fine powder, and use it as a flour substitute. If you’ve never heard of this, I swear this is true. And it tastes amazing. Almonds have a lot of healthy fats so when used as a flour it yields a very moist muffin. So, no oils needed in this recipe. I’m sure this can be made using regular flour but I’m so not interested. These are super low carb, high protein, flavorful, diabetic friendly, and surprisingly filling.

Recently I discovered One Minute Muffins (OMM) which is basically a single serving of a muffin made in a coffee mug in the microwave; mostly prepared as a low-carb, high protein breakfast or dessert alternative. Sounds kinda weird but it’s incredible. I took the idea of a basic recipe, created my own version, and multiplied the ingredients for a half-dozen recipe to make in the oven to last through the week. They’re moist and they hold so well!

You can split this recipe in thirds and make just two muffins in ramekins. All you have to do is cook them in the microwave for about a minute to a minute and a half depending on your microwave. The amount of blueberries doesn’t have to be exact, it will if anything affect your cooking time, and you don’t have to spray the ramekins with cooking spray. All you’re looking for is a solid rise. Use a toothpick to poke down the center. If it comes out clean, they’re ready!

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LOW CARB BLUEBERRY MUFFINS
Servings
muffins
Ingredients
RECIPE FOR 2 MUFFINS
Servings
muffins
Ingredients
RECIPE FOR 2 MUFFINS
Instructions
INSTRUCTIONS
  1. Preheat the oven at 375 F degrees.
  2. In a large bowl add the almond flour, ground flax seed, sugar and brown sugar substitute, and baking powder. Whisk everything together. Then, add the melted unsalted butter, eggs, and vanilla extract into the dry mixture. Mix everything together.
  3. Spray 6 of the muffin reservoirs of a muffin tray with cooking spray and add the muffin batter about 3/4 of the way.
  4. Bake for about 15 minutes give or take. Edges should be golden, peaks stiff, and toothpick through the center should come out clean.
  5. Let them cool before removing. They're very moist, using a butter knife or spoon may help to scoop them out.
Recipe Notes

Feel free to use muffin liners instead of cooking spray.

LEMON BERRY PANCAKE MUFFINS

Of all the things I love doing in the kitchen, making pancakes has rarely been a successful mission that I do not enjoy. Mainly because I don’t particular like standing at the stove waiting for the pancakes to cook when half the time it’s more cooked on one side or I partially burn them LOL! And to be honest, I’m in no rush to keep practicing.

As a result of that I’ve come up with a much better, less back breaking pancake but in muffin form! I kid you not this is a pancake mix from scratch that is truly basic with a few flavorful ingredients added to make it an exciting breakfast. And you don’t have to stand at the stove cooking them while the other pancakes aren’t as warm as the last ones! THESE come out hot, soft like a cloud and ready to go, how about that huh? You will love these and be amazed how much time you save doing it this way too. I may never make a traditional pancake ever again!

Even better they’re still just as soft room temperature a day later if you store them in a container in room temperature. Pancakes made ahead of time for another quick and easy breakfast, um yes please! Oh! And if you don’t want lemon berry then you can replace the lemon extract with vanilla extract. Replace the berry preserves with another flavor or use your favorite spices instead. It’s that easy 🙂

Print Recipe
LEMON BERRY PANCAKE MUFFINS
Servings
muffins
Ingredients
Servings
muffins
Ingredients
Instructions
  1. Spray the inside edges of a muffin pan and preheat the oven to 400 F degrees.
  2. Combine the flour, sugar, baking powder, salt, and lemon zest in a large bowl with a whisk.
  3. In another bowl whisk the milk, melted butter, olive oil, egg, and lemon extract together.
  4. Add half of the dry ingredients and mix well. Then add the last half of the dry ingredients and whisk until everything is smooth. Lastly, add the black berry preserves and whisk it until it's well incorporated.
  5. Pour the batter about 3/4 of the way in each muffin tin and bake for about 15 minutes.
  6. Serve warm or room temperature with a little bit of the preserves on top and maple syrup.