Pumpkin Muffins

These aren’t that delicious.  They are just ok.  The point of making them was to use up tons of eggs that I have.

Note to self: Next time…try without the pumpkin pie mix, stevia, vanilla extract, and chia seeds.  Replace the pumpkin with an avocado.  Use more baking soda.  Use one more egg, so that two muffins have one egg.  Change the 1.33 almond meal to 1.25 for ease in calculating macros.  Mash the avocado and butter together, then add the dry ingredients, then the wet ingredients.

Try making these with fresh herbs and eat with butter!  Or make with just a little bit of pumpkin?  Carrots?  Zucchini?  Walnuts?  Cocoa powder?

Ingredients:

1) 8 eggs (~5g total carbs)

2) 1/2 cup of canned pumpkin (8g) – replace with an avocado (3g)?

3) 3-4 tablespoons butter (softened) (0g)

4) 1/4 cup flax meal (0g)

5) 1 + 1/3 cup almond flour (~16g)

6) Baking soda (0g)

7) Pruvia stevia – 2 packets (~2g) – don’t use?

8) Vanilla extract (~1g) – don’t use?

9) Tons of cinnamon (2g)

10) Lots of pumpkin pie spice mix (1g)

11) Sprinkled chia seeds on the top of each muffin (2g) – don’t use?

Nutrition: Carb total: 35-7, Muffins: 18, Carbs per muffin: ~2

 

Directions:

1) Preheat oven to 350 degrees.

2) Mix wet ingredients together.

3) Mix in dry ingredients.

4) Put muffin cups in the muffin tin and scoop the batter into each cup.

5) Sprinkle chia seeds on top of each muffin (optional).

6) Bake for ~10-25 minutes until golden brown and a fork stuck in the middle of a muffin comes up dry.

 

Nutrition Notes:

– Almond meal (1/4 cup): 160 calories, 14g fat, 3g net carbs (6 total, 3 fiber), 6g protein; Vitamin E (5.25mg – 35% RDA), Magnesium (64mg – 20% RDA)

– Golden Flaxseed Meal (2 tbsp): 60 calories, 4.5g fat, 0g net carbs (4 total, 4 fiber), 3g protein; Iron (4% RDA), Calcium (2%); Multiple this by two to get 1/4 cup – 120 calories, 9g fat, 0g carbs, 6g protein.

Microwaved Pumpkin Pie “Bread”

Ingredients:

1) 2 eggs

2) heaping spoonful of pumpkin puree

3) 1 tablespoon of flaxseed meal (ground flax seed)

4) 1/2-1 teaspoon of pumpkin pie spice

5) 1/2-1 teaspoon of cinnamon (You can add more or less of both this and the pumpkin pie spice.)

6) 2 tablespoons of coconut butter (optional)

Directions:

1) With a fork, mix all ingredients except the coconut butter (ingredients 1-5) together in a bowl or big mug.

2) Microwave the mixture above for 2 minutes.  After 2 minutes, flip the newly formed “bread” over and cook for another minute.

3) Cut up and eat with coconut butter on top.

Note: This doesn’t really taste like bread, but labeling it as an egg dish isn’t really representative either.  To me is falls more into the bread category, but I originally created it because I was trying to come up with other ways to eat eggs and was also craving something that had pumpkin mixed into it.