Apple sauce and pumpkin add incomparable flavor and plenty of moisture to these muffins. Wrap them individually in waxed paper and freeze to maintain freshness Be sure to actually use pumpkin puree as pumpkin pie fillings are usually loaded with sugar.
1 1/2 cup Carbquick Baking Mix
1 1/4 cup Splenda (granulated)
3/4 cup chopped walnuts
1 tsp baking soda
2 tsp ground cinnamon
1 tsp ground ginger
1/2 tsp ground cloves
1/2 tsp salt
3 large eggs
6 tbsp unsalted butter (room temperature)
1/2 cup pumpkin puree (fresh made or canned)
1/2 cup no sugar added applesauce
1/3 cup water
1. Heat oven to 350 F. Lightly coat a 12 cup muffin tin with cooking spray, or line with cupcake liners.
2. Combine bake mix, Splenda, walnuts, baking soda, cinnamon, ginger, cloves, and salt in a food processor. Pulse until nuts are finely chopped. Add eggs, butter, pumpkin puree, applesauce and water. Process until combined, scraping down sides as needed.
3. Scoop batter into muffin tins and bake until a toothpick inserted in the center of muffins comes out clean. About 20 to 30 minutes. Cool completly in pan and then enjoy
This recipe yields 12 muffins at 179 calories, 6.5 Net Carbs, 9.5g protein 12.5g fat
Preheat oven to 350F and grease 9 inch round cake pan well.
In the bottom of the pan, stir together the Swerve Brown and the melted butter until well combined. Spread evenly over the bottom of the pan and sprinkle with cranberries and pecans.
Whisk together the cake mix and cinnamon. Whisk in eggs, oil, water and vanilla until well combined.
Pour over the topping in the pan and bake 25-30 minutes, or until the cake is ggolden brown and firm to the touch. Remove and let cool 10 minutes in the pan then run a knife around the edges and flip out onto a cake plate.
Preheat oven to 425 and place muffin liners into pan
In a small bowl use fork to combine crumble ingredients into a chunky sand consistency.
In another small bowl, combine the Swerve Confectioners and 2 Tablespoons heavy cream and mix until smooth. Add additional cream if needed to thin out. Set aside.
In another bowl, sift together dry ingredients for the muffins. In another bowl whisk together wet ingredients then add to the dry ingredients. Mix until just combined and divide the batter between the muffin cups.
Transfer to the oven and bake for 5 minutes, lower the heat to 350, top with crumble and bake another 15 minutes until golden brown and a toothpick inserted in the middle comes out clean. Remove from oven and let cool slightly before drizzling with icing.