Fiber-Fueled Pumpkin Power Muffins
Indulge in these Fiber-Fueled Pumpkin Power Muffins, a deliciously moist and hearty treat that’s perfect for busy mornings or a satisfying snack. This recipe features a delightful blend of pumpkin and warm spices, offering a burst of flavor while remaining low in carbs and high in fiber. The addition of almond milk (or your preferred milk) helps to lower the carb count, making these muffins a guilt-free option that can be topped with cream cheese, nut butter, or enjoyed plain. Versatile and forgiving, you can easily customize the grains, flours, or sweeteners to suit your personal preferences or what you have on hand. Plus, with the clever use of lemon juice and baking soda, these muffins rise beautifully, creating a fluffy texture. Best of all, you can whip up the batter in less time than it takes for your oven to preheat—perfect for those hectic mornings!
N/A
Servings
N/A
Calories
18
Ingredients
Ingredients
large eggs
5 (beaten)
almond milk
2/3 cup (unsweetened)
Splenda granular
1 1/2 cups (sugar substitute)
vegetable oil
1/4 cup (none)
canned pumpkin
15 ounces (puree)
ground cinnamon
1 tablespoon (none)
ground ginger
1 tablespoon (none)
ground cardamom
1 teaspoon (none)
ground allspice
1 teaspoon (none)
ground cloves
1/4 teaspoon (none)
salt
1 teaspoon (none)
lemon juice
2 teaspoons (fresh or bottled)
baking soda
1 teaspoon (none)
baking powder
2 teaspoons (none)
soy flour
1 cup (fine ground)
flaxseed meal
1 cup (none)
wheat bran
2 1/2 cups (none)
walnuts
2/3 cup (chopped)
Instructions
1
Preheat your oven to 365°F (185°C).
2
Grease 18 muffin cups or line them with paper liners.
3
In a large mixing bowl or the bowl of a food processor, combine the eggs, almond milk, Splenda, vegetable oil, pumpkin puree, ground cinnamon, ground ginger, ground cardamom, ground allspice, ground cloves, salt, lemon juice, baking soda, and baking powder. Mix well until thoroughly blended.
4
Add the walnuts (and any dried fruits, if desired) to the mixture, pulsing briefly to combine.
5
Incorporate the soy flour, flaxseed meal, and wheat bran into the mixture, stirring until just combined to avoid overmixing.
6
Evenly scoop the batter into the greased muffin cups, filling them about 2/3 full.
7
Bake in the preheated oven for 23 to 25 minutes, or until a toothpick inserted into the center comes out clean.
8
Allow the muffins to cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
9
Enjoy your Fiber-Fueled Pumpkin Power Muffins with your favorite spread or as a nutritious snack!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Fiber-Fueled Pumpkin Power Muffins?
They are moist, hearty muffins that feature a blend of pumpkin and warm spices, specifically designed to be low in carbohydrates and high in fiber.
How many muffins does this recipe yield?
This recipe is designed to make 18 muffins.
What temperature should I set my oven to?
Preheat your oven to 365°F (185°C) before baking.
Is this recipe low in carbohydrates?
Yes, these muffins are low in carbs, making them a guilt-free snack or breakfast option.
What are the primary fiber sources in these muffins?
The main fiber-rich ingredients include wheat bran, flaxseed meal, and soy flour.
Can I use a different type of milk?
Yes, while the recipe calls for unsweetened almond milk to keep the carb count low, you can use any preferred milk.
What sweetener is used in this recipe?
The recipe uses 1 1/2 cups of Splenda granular as a sugar substitute.
Why is lemon juice included in the ingredients?
Lemon juice is used in combination with baking soda to help the muffins rise beautifully and create a fluffy texture.
How long should the muffins bake?
Bake the muffins for 23 to 25 minutes.
What spices are used to flavor the muffins?
The spice blend includes ground cinnamon, ginger, cardamom, allspice, and cloves.
Can I add dried fruit to the batter?
Yes, you can add dried fruits along with the walnuts for extra flavor and texture.
How should I prepare the muffin tin?
You should grease 18 muffin cups or line them with paper liners.
How do I avoid making the muffins tough?
To ensure a good texture, stir the soy flour, flaxseed meal, and wheat bran until just combined and avoid overmixing.
How do I know when the muffins are done?
The muffins are done when a toothpick inserted into the center of a muffin comes out clean.
What is the cooling process for these muffins?
Allow the muffins to cool in the pan for a few minutes before moving them to a wire rack to cool completely.
Can I use pumpkin pie filling instead of pumpkin puree?
The recipe calls for 15 ounces of canned pumpkin puree; pumpkin pie filling contains added sugars and spices and may alter the result.
What type of nuts are recommended for this recipe?
The recipe specifically calls for 2/3 cup of chopped walnuts.
Is the almond milk used sweetened or unsweetened?
The recipe specifies using unsweetened almond milk.
How much wheat bran is needed?
You will need 2 1/2 cups of wheat bran for this recipe.
Can I use a food processor for this recipe?
Yes, you can use a food processor to combine the wet ingredients and spices, as well as to pulse in the walnuts.
What are some recommended toppings for these muffins?
They can be topped with cream cheese or nut butter, or simply enjoyed plain.
Are these muffins suitable for a busy morning?
Yes, they are described as perfect for busy mornings and can be prepared quickly.
What type of soy flour is required?
The recipe recommends using 1 cup of fine ground soy flour.
How many eggs are used in the batter?
The recipe requires 5 large beaten eggs.
What is the purpose of flaxseed meal in this recipe?
Flaxseed meal adds to the fiber content and contributes to the hearty texture of the muffins.
How much pumpkin is required?
The recipe uses one 15-ounce can of pumpkin puree.
Is the recipe customizable?
Yes, it is versatile and forgiving, allowing you to customize the grains, flours, or sweeteners to your preference.
What kind of oil is used?
The recipe uses 1/4 cup of vegetable oil.
What is the texture of these muffins?
These muffins are described as deliciously moist and fluffy.
How fast is the preparation process?
The batter can be whipped up in less time than it takes for your oven to preheat.