Pumpkin-Cranberry Muffins Recipe

Name: Pumpkin-Cranberry Muffins
Prep time: 15M
Cook time: 20 min
Total time: 35 min
Yield: 12
Ingredients: 1 Atkins Soy-Free Flour Mix; 0.5 Blanched Almond Flour; 3 Baking Powder (Straight Phosphate, Double Acting); 2 Cinnamon; 1 Sucralose Based Sweetener (Sugar Substitute); 1 Pumpkin (Without Salt, Canned); 2 Egg (Whole); 0.5 Canola Vegetable Oil; 0.5 Cranberries

5.7g
Net Atkins Count ^TM

Prep Time: 15 Minutes
Style:American
Cook Time: 20 Minutes
Phase: Phase 3
Difficulty: Easy

* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.

6.4g

Protein

13.8g

Fat

2.4g

Fiber

173.5cal

Calories

How to Calculate Atkins Net Carbs

INGREDIENTS

1 Atkins Soy-Free Flour Mix
0 1/2 cup Blanched Almond Flour
3 tsp Baking Powder (Straight Phosphate, Double Acting)
2 tsp Cinnamon
1 cup Sucralose Based Sweetener (Sugar Substitute)
1 cup Pumpkin (Without Salt, Canned)
2 large Egg (Whole)
0 1/2 cup Canola Vegetable Oil
0 1/2 cup, chopped Cranberries

DIRECTIONS

Use the Atkins recipe to make Atkins Soy-Free Flour Mix for this recipe; you will need 1 cup mix. Also, ground pecans are a delicious replacement for the almonds as a variation.

Preheat oven to 350ºF. Grease a 12-muffin tin with olive oil spray.
In a large bowl, whisk 1 cup flour mix, almond flour, baking powder, and cinnamon.
In a medium bowl, whisk sugar substitute, pumpkin purée, eggs and canola oil until well blended. Add pumpkin mixture to the mix of dry ingredients, stirring until just moistened. Fold in cranberries.
Divide batter in muffin tins and bake 20 minutes, or until a toothpick inserted in centers comes out clean. Allow to cool on a baking rack for 5 - 10 minutes before turning out.

Cooking Tip

Whether you’re feeding a family or cooking for one, you can update the serving settings above to reveal the required amount of ingredients.