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4beans4me
Tue, Oct-11-05, 13:53
Spicy Pumpkin Cream Muffins

These turned out really moist and flavorful. :thup:

2 cups Carbquik
1/2 cup canned pumpkin
8 drops Sweetzfree (or 1/3 cup Splenda)
1/4 cup heavy cream
1/4 cup vegetable oil
1/4 cup water
1 egg
1 tablespoon pumpkin pie spice
1/2 teaspoon ground cinnamon


1. Heat oven to 400F. Grease bottoms only of 9 regular-size muffin cups, or place paper baking cup in each muffin cup.

2. Stir all ingredients until moistened. Fill muffin cups about 3/4 full.

3. Bake 15 minutes or until golden brown. Immediately remove from pan.

Makes 9 muffins
159 calories
2.9 net carbs

http://forum.lowcarber.org/gallery/files/4/0/6/6/7/145_4501.JPG

amy411
Tue, Oct-11-05, 14:07
yum!!!! that looks delish!!!

gonna go get some pumpkin this weekend!

ssofian
Tue, Oct-11-05, 15:31
I love the fall. All sorts of pumpkin-y goodness!

klc145
Tue, Oct-11-05, 17:35
Wow, those look so good! I just got done ordering some items from Netrition.com, including Carbquick. I am definately going to make these. They have a really low carb count too which is even better!

greannmhar
Tue, Oct-11-05, 18:18
I haven't seen canned pumpkin here in Ireland, but I have managed to get a real one. Can anyone tell me if the stuff in a can is cooked or if all I have to do is measure out half a cup of the raw flesh for this delicious recipe?
Thanks,
Babs

golflady59
Wed, Oct-12-05, 05:43
Can't wait to try these. Going to order some carbquick. Also bookmarking this recipe. Thanks!

seesah
Thu, Oct-13-05, 15:52
This sounds & looks amazingly yummy! I can just imagine the smell of them! :yum: I will definately try these soon!

niudog
Fri, Oct-14-05, 05:32
Wow Becki - that muffin looks delish!!!

But it reminds me of a joke that plays well to Cub Scouts.

There were 2 muffins in an oven.

One muffin says, "It sure is HOT in here"!

The other muffin says, "Ahhhhhhhhhhh, a talking muffin!!!"

Bad joke, I know, but it popped in my head this morning. I just might have to make a variation of these this weekend.

klc145
Tue, Oct-18-05, 17:03
Wow, those look so good! I just got done ordering some items from Netrition.com, including Carbquick. I am definately going to make these. They have a really low carb count too which is even better!


Okay...I made them and they are terrific!! I ate two already! Becki, you always have the BEST recipes. Thank you!!

P.S. I can tell that I am going to need to already order some more CarbQuick...I will get the big bag next time!

4beans4me
Tue, Oct-18-05, 17:35
Glad you liked them! :thup:

I made another double batch this morning and added in just a touch more sweetener. I'll see how they taste in the morning and report back. :)

EdwardGmys
Tue, Oct-18-05, 17:57
I haven't seen canned pumpkin here in Ireland, but I have managed to get a real one. Can anyone tell me if the stuff in a can is cooked or if all I have to do is measure out half a cup of the raw flesh for this delicious recipe?
Thanks,
Babs

Babs, there are actually two kinds of canned pumpkin sold here in the US. One is just pureed pumpkin and the other is pie filling. They both are cooked I believe. I would do a search on google or a site like allrecipes.com on preparing pumpkin. I don't believe it is huge project to make it, but there is little difference in homemade pumpkin and the canned version.

I just saw a program here recently that said our (American) tradition of carving jack-o-lanterns into pumpkins came from Irish immigrants that carved faces into turnips and rutabegas for the holiday Samhain?

Ed

greannmhar
Tue, Oct-18-05, 18:04
Thanks Ed - yes, Samhain (pronounced sow [rhymes with how]-in) is Halloween here, but I've never made anything out of/with turnips, apart from mash to serve with spuds ... and I still miss those :(
We have only begun to see real pumpkins here in the last few years and I've never cooked with them, so this will be a first.
Babs

4beans4me
Wed, Oct-19-05, 08:07
I made another double batch this morning and added in just a touch more sweetener. I'll see how they taste in the morning and report back.

They are even better!! :yum: I added an extra 3-4 drops of sweetzfree, and they are just a touch sweeter. :thup:

BlitzedAng
Wed, Oct-19-05, 10:00
What sweetner would you recomend Becki since I can no longer get Sweetzfree ? I finally ran out.

Angel

4beans4me
Wed, Oct-19-05, 10:18
You can use granular Splenda, just adjust the carb counts. The batter may also be a tad dry, so maybe add a bit more water?

I forgot to note in the original recipe that the carb counts given are for liquid sweetener.

klc145
Wed, Oct-19-05, 14:20
I also added a bit more Splenda to mine and when the batter was dry, I added a splash of Davinci Spice SF syrup. They came out wonderful. This morning I had them with a little Contry Crock Cinnamon flavor butter. SO, SO good!!!

EdwardGmys
Thu, Oct-20-05, 07:00
What sweetner would you recomend Becki since I can no longer get Sweetzfree ? I finally ran out.

Angel

Today is the order day, 9 p.m. EDT.