Donna's Pumpkin Muffins
These muffins are not very sweet and are delicious warm out of the oven. I use pumpkin puree from Halloween Jack-O-Lanterns and organic rye berries that are kept in the freezer until needed to be milled.
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 12
vegetarian
white meat free
contains gluten
red meat free
shellfish free
contains eggs
dairy free
pescatarian
- 2 eggs
- 1/2 tsp sea salt
- 1/4 cup extra virgin olive oil
- 1 tsp baking powder
- 1/4 tsp nutmeg
- 1/2 tsp baking soda
- 1/2 cup dried cranberries
- 1 cup altern sugar substitute
- 3/4 cup pumpkin puree puree in vitamix
- 1 3/8 cup rye berries flour fine grind in vitamix dry
- 1/4 tsp cloves
- 1/4 tsp cinnamon
- 1/4 cup pecans broken
- Carbohydrate 16.3751202083333 g
- Cholesterol 31.02 mg
- Fat 7.156499375 g
- Fiber 3.56453757853061 g
- Protein 2.42408625 g
- Saturated Fat 1.04054204166667 g
- Serving Size 1 1 Serving (46g)
- Sodium 201.382020833333 mg
- Sugar 12.8105826298027 g
- Trans Fat 0.4153146875 g
- Calories 134 calories
Preheat oven at 400 degrees. Prepare muffin tin with paper liners. Combine wet ingredients (eggs, oil, pumpkin puree) with sugar substitute in one bowl. Combine dry ingredients (rye flour, baking powder, baking soda, spices and salt) in another bowl. Pour together into one bowl and fold together gently. Don't over mix. Fold in cranberries and pecans. Pour into muffin tin and bake for 20 minutes or golden brown.
