These little delights were absolutely amazing considering they contained no wheat flour and were sweetened by Splenda and no sugar added apple sauce. I will say the sugar free frosting was a good addition. They were good without it, but great with. Since we do low carb a lot, it’s nice to have this recipe for a sweet treat from time to time without blowing your diet!
Makes: 10 muffins
Ingredients
Dry:
- 1 cup blanched almond flour
- ¼ teaspoon sea salt
- ½ teaspoon baking soda
Spice Mix:
- 2 tablespoon cinnamon
- 2 teaspoon nutmeg
- 1 teaspoon cloves
- 1 teaspoon ginger
- 1 teaspoon allspice
Wet:
- ½ cup roasted pumpkin or winter squash
- 3 eggs
- 3 tablespoons applesauce (no sugar added)
- ¼ teaspoon stevia drops (optional – this makes it slightly sweeter)
Instructions
- Mix dry ingredients and spices together in medium-large sized bowl.
- Mix wet together in smaller bowl.
- Stir wet ingredients into dry and mix together until smooth.
- Pour batter into 2 greased mini loaf pans or 10 cupcake forms.
- Bake in 350 degrees oven for approximately 35 minutes.
- Remove from pans and cool on rack
Splenda Cream Cheese
Ingredients:
- 8 oz. cream cheese
1 stick of butter
1 tsp. vanilla
1/2 cup + 2 Tb. Splenda (pourable – not from packets)
Instructions:
- Mix everything together in a stand mixer (or whatever you have). I also added a touch of nutmeg, cardamom, cinnamon, and ginger for extra flavor.