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Saturday, August 6, 2011

MIM Pumpkin bread/muffins LOW CARB recipe

Ariel Circleofnine 8:33am Aug 6
Hi Joan!
I know you are loving the low carb way of eating and like to cook.
Recently I like to tell myself I "perfected" a variation on the standard MIM
and so Id love to share with you. If you decide to try this, I hope you like it.

Refrigerate after making these for later use, I didn't and they spoiled over night. :-(

Pumpkin Flax Muffins
3/4 cup to 1 cup of ground flaxseed
1 1/2 tsp baking powder
1/2 teaspoon salt
6 packets splenda or 3 heaping tablespoons Splenda
2 scoops vanilla protein powder
1/4 cup heavy cream
1 cup canned pumpkin
3 eggs, beaten
1/4 chopped pecans
tsp vanilla
spices to taste (used nutmeg & pumpkin pie spice)

I mix all wet ingredients together then add dry ingredients and mix well. I spray either muffin tins or small baking dishes with PAM or grease with butter, spoon batter into them and bake at 350 for about 20 to 30 minutes depending on pan size (just stick a toothpick or knife down into cakes to test as usual).

I plugged it into a recipe builder: Based on 6 servings I got: 280 calories, 19 grams fat, 14 grams carbs but 7.5 grams fiber and 17 grams protien. So for just under 4 gram net carb...and good with butter or cream cheese or whatever!
Have a great weekend!
whoops, more like just under 7 grams net carbs :-) still low! enjoy!
Ariel Circleofnine
whoops, more like just under 7 grams net carbs :-) still low! enjoy!

email me at
any time.
hugs and much love to you all.
No cheating!
Mine made 12 muffins.


  1. Ariel Circleofnine... Hi Joan sure you can use my name & the recipe!! Enjoy them....i figure we could make endless variations too with unflavored protein powder & savory spices etc...hugs back at ya!

    Joan Bunge someone even posted that you can put sugar free jello in them for flavoring! yummy! thank you so much!!! hugs

  2. I ended up putting 3 heaping tablespoons of Splenda in these (in place of the 6 packets) and lots of spices: cinnamon, ginger, pumpkin pie spice, ginger, nutmeg and allspice. The muffins need some salt... is my only complaint, but this made 12 good sized muffins, baked at 350 for 22 minutes. I will make these again.
    Thank you, Ariel, for sending this recipe to me. I also used the dark flax, I like it best.

  3. OK, I went back and added salt to the recipe.

  4. not happy with these, they spoiled over night in my covered container, should have been refrigerated!!


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