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Pumpkin Sour Cream Nut Muffins
Pumpkin Nut Muffins
Pumpkin Muffins
Pumpkin Loaf
Pumpkin Cranberry Muffins
Pumpkin Bread w/whey protein powder
Pumpkin Bread
Flaxseed Pumpkin Muffins, Super sized

Exported from MasterCook *

Recipe shared by Phillip
Serving Size : 12

Amount Measure Ingredient -- Preparation Method

1/4 cup butter -- melted
3/4 cup pumpkin, canned
2 large eggs -- beaten
1/4 cup sour cream
1/4 cup water -- cold
1 teaspoon vanilla
1 teaspoon rum extract
1/2 cup Splenda
1/2 cup almonds -- ground
1/4 cup Atkins Bake Mix
1/4 cup Designer Protein Whey
1 1/2 teaspoons cinnamon
1/2 teaspoon allspice
1/4 teaspoon ginger
2 teaspoons baking powder
1/4 teaspoon baking soda
1 tablespoon vital Wheat Gluten Flour
1 dash salt
1/4 teaspoon baking soda
1/2 cup walnuts -- chopped

In a small bowl, mix all the dry ingredients except Splenda and walnuts. Stir well to blend the spices
In another bowl, beat the eggs with the melted butter, stir in the sour cream, water, pumpkin, vanilla and Splenda. Add the dry ingredients, all at once, to the egg mixture. Stir just till combined and then add the walnuts.
Spoon into prepared muffin tins.
Bake at 350 degrees for 12-15 minutes or until toothpick comes out clean when testing.

Source: "from the Aussie Low Carb Gourmet Tony Blakemore"
http://www.carb-lite.au.com/

Per Serving (excluding unknown items): 147 Calories; 12g Fat (68.2% calories from fat); 7g Protein; 6g Carbohydrate; 2g Dietary Fiber; 46mg Cholesterol; 227mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 2 Fat; 0 Other Carbohydrates.


* Exported from MasterCook *

Recipe shared by Rachel
Serving Size : 12

Amount Measure Ingredient -- Preparation Method

6 large eggs
3/4 cup canned pumpkin
1/2 cup mayonnaise
1/2 cup sour cream
1 teaspoon vanilla extract
1 cup Splenda
1 tablespoon pumpkin pie spice
1/2 teaspoon salt
1 cup isolated soy protein
1 teaspoon baking powder
3/4 cup walnuts -- chopped and toasted

Spray a nonstick muffin pan with nonstick spray. Turn the oven to 375 degrees
Place the eggs, pumpkin, mayonnaise and sour cream in a bowl and mix until smooth.
Add the vanilla, Splenda, pumpkin pie spice, salt and mix until smooth.
Add the isolated soy protein and baking powder
Add the walnuts
Fill 12 muffin cups and bake for 25-30 minutes.
Cool for 3 minutes then loosen the muffins and lay them on their sides in the muffin pan to prevent them from losing their height.

Per Serving (excluding unknown items): 191 Calories; 17g Fat (71.3% calories from fat); 10g Protein; 5g Carbohydrate; 1g Dietary Fiber; 101mg Cholesterol; 259mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 2 Fat; 0 Other Carbohydrates.


* Exported from MasterCook *

Recipe shared by Rachel
Serving Size : 1

Amount Measure Ingredient -- Preparation Method

2/3 cup Atkins Bake Mix
1/2 cup pumpkin
2 large eggs -- lightly beaten
1 tablespoon oil
1/4 cup flax seed
1/3 cup Splenda
2 Tablespoons heavy cream
1/4 cup pecans -- chopped
1 Teaspoon cinnamon
1/4 teaspoon nutmeg
1/8 teaspoon allspice
1/8 teaspoon ginger

Mix all ingredients well. If too thick, add a little water. (This mixture should be pretty thick, though, or they will turn out sort of mushy on the inside).
Pour into muffin pan sprayed with Pam.
Bake at 350 degrees for 20-30 minutes or until lightly browned.

Per RECIPE: (excluding unknown items): 1044 Calories; 71g Fat (56.9% calories from fat); 70g Protein; 50g Carbohydrate; 23g Dietary Fiber; 415mg Cholesterol; 724mg Sodium. Exchanges: 1 1/2 Grain(Starch); 2 1/2 Lean Meat; 0 Non-Fat Milk; 11 1/2 Fat.

NOTES : This recipe shows only one serving so you must divide the carb count by the number of muffins you get minus fiber.


* Exported from MasterCook *

Recipe shared by Carolyn
Serving Size : 8

Amount Measure Ingredient -- Preparation Method

1 cup canned pumpkin
1 cup Splenda
5 large eggs
6 ounces ground almonds
1 teaspoon baking powder
1 teaspoon vanilla extract
1 teaspoon pumpkin pie spice
1/2 teaspoon cinnamon

Preheat oven to 300 degrees. Spray a loaf pan with cooking spray and sprinkle 2 T. of Splenda in the pan. Set aside.
Beat pumpkin, powder, vanilla and pumpkin spice with the Splenda until smooth. Beat in eggs then almond flour.
Add a little water if needed to make it a thick, but pourable, batter. Pour into prepared pan and bake one hour to one hour and fifteen minutes. It will pull away from the sides of the pan . Test with a toothpick.
Source: "Here is a recipe from our beloved Dottie at Lowcarbfriends."

Per Serving (excluding unknown items): 167 Calories; 13g Fat (59.6% calories from fat); 9g Protein; 10g Carbohydrate; 2g Dietary Fiber; 117mg Cholesterol; 99mg Sodium. Exchanges: 1/2 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 2 Fat; 0 Other Carbohydrates.


* Exported from MasterCook *

Recipe shared by Phillip
Serving Size : 12

Amount Measure Ingredient -- Preparation Method

1 cup Atkins Bake Mix
1/2 cup walnuts -- finely ground
2 teaspoons cinnamon -- ground
2 teaspoons baking powder
1 cup Splenda
1 cup pumpkin puree
2 large eggs
1/2 cup canola oil
1/2 cup cranberries -- fresh or frozen, chopped

Heat oven to 350 degrees. Grease 2 six compartment muffin tins In a large bowl, whisk bake mix, walnuts, cinnamon and baking powder. In a medium bowl, whisk sugar substitute, pumpkin puree, eggs and vegetable oil until well blended.
Add pumpkin mixture to bake mix mixture; stir just until moistened. Fold in cranberries. Divide batter into muffin tins
Bake 35 minutes, until a toothpick inserted in centers comes out clean.
Cool in tins for 5 minutes; turn onto wire rack to cool completely.

Source: "Atkins Kitchen" www.atkins.com
Per Serving (excluding unknown items): 170 Calories; 14g Fat (65.8% calories from fat); 8g Protein; 7g Carbohydrate; 2g Dietary Fiber; 31mg Cholesterol; 165mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates.


* Exported from MasterCook *

Recipe shared by Phillip
Serving Size : 1

Amount Measure Ingredient -- Preparation Method

3/4 cup Designer Protein Whey -- Vanilla
1/8 cup dried egg white powder
1 tablespoon baking powder
1 tablespoon pumpkin pie spice
2/3 cup Splenda -- granular
1/8 teaspoon salt
1/4 cup heavy cream
1 can canned pumpkin -- 12 oz. unsweetened
3 large eggs
1/8 cup water
3 tablespoons olive oil

This is really more like a cake. For a more traditional bread taste and texture, use only 1/2 can (6 oz.) of pumpkin and 1/3 cup Splenda Preheat oven to 375 degrees
Oil loaf pan. Mix all ingredients and pour in.
Bake for approximately 1 hour and 20 minutes.
I have been using a Pyrex square baking dish and it takes approximately 50 minutes to cook.

Per RECIPE: (excluding unknown items): 1122 Calories; 80g Fat (59.7% calories from fat); 71g Protein; 51g Carbohydrate; 10g Dietary Fiber; 710mg Cholesterol; 2100mg Sodium. Exchanges: 1/2 Grain(Starch); 4 Lean Meat; 4 Vegetable; 0 Non-Fat Milk; 14 Fat; 0 Other Carbohydrates.

NOTES : This recipe shows only one serving so you must divide the carb count by the number of slices you get from the loaf, minus the fiber


* Exported from MasterCook *

Recipe shared by Jean
Serving Size: 1

Amount Measure Ingredient -- Preparation Method

1 cup Atkins Bake Mix
1/3 cup flax meal
2 tablespoons Vital Wheat Gluten Flour
1 1/2 teaspoons cinnamon
1 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon nutmeg
1/4 teaspoon allspice
1/4 teaspoon baking powder
1/3 cup heavy cream
1/2 teaspoon vanilla
6 tablespoons butter
1 cup Splenda
1/4 cup sugar twin, Brown
2 large eggs
1 cup pumpkin
1/2 cup pecan – chopped

Preheat oven to 350 degrees. Grease a loaf pan. Wisk the first 9 (dry) ingredients together and set aside. Mix cream and vanilla and set aside.
Whip butter until creamy, then mix sweeteners in. When that's mixed, add eggs, one at a time. Then mix in pumpkin.
Then start alternatively adding dry ingredients and the cream mixture. Mix in pecans last and spread into greased loaf pan.
Bake 45 minutes at 350 degrees. Test for the clean toothpick. Cool in pan 10 minutes, then remove to cooling rack to finish cooling.

Per RECIPE: (excluding unknown items): 1932 Calories; 153g Fat (65.0% calories from fat); 103g Protein; 82g Carbohydrate; 19g Dietary Fiber; 669mg Cholesterol; 5243mg Sodium. Exchanges: 1 1/2 Grain (Starch); 2 Lean Meat; 0 Non-Fat Milk; 27 1/2 Fat; 0 Other Carbohydrates.
NOTES : This recipe shows only one serving so you must divide the carb count by the number of slices you get from the loaf, minus the fiber.


* Exported from MasterCook *

Recipe shared by Laura from LCRB
Serving Size: 10

Amount Measure Ingredient -- Preparation Method

2 cups flax seed -- ground
1 cup Designer Protein Whey
1/2 cup coconut oil -- heat enough to liquefy
2 cups Splenda
4 teaspoons baking powder
2 tablespoons pumpkin pie spice
1 teaspoon salt
3 ounces pecans -- chopped
1/4 cup coconut -- unsweetened
1 1/2 cups pumpkin -- pureed
1/2 cup Maple Syrup, sugar free
4 large eggs

Mix all ingredients with wire whisk. Let sit for a few minutes to thicken, if necessary.
Butter or spray an extra large sized muffin pan with Pam. Spoon batter into 10 of the muffin cups. Bake 35-40 minutes at 350 degrees. Source: "Recipe revamped by Cheryle on the Atkins Diet Low Carb List"

Per Serving (excluding unknown items): 374 Calories; 30g Fat (66.0% calories from fat); 14g Protein; 21g Carbohydrate; 10g Dietary Fiber; 84mg Cholesterol; 446mg Sodium. Exchanges: 1 Grain(Starch); 1 Lean Meat; 0 Fruit; 5 1/2 Fat; 0 Other Carbohydrates.

 

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