Sugar Free Pumpkin Muffins

Sugar free pumpkin muffins are deliciously different and spicy. You will notice that the recipe doesn't contain shortening or baking powder. However the baking soda will have the same effect as baking powder would.

You can use any type of pumpkin, but the recipe works best with smooth textured, sweet pumpkin or butternut. Avoid stringy or watery-type pumpkins. Sweet young carrots are also better than big, fat carrots.

If you can't find spice intended specifically for pumpkin pie, you can substitute a spice mix that would be suitable for use in fruit look at, Easy Home-Chemistry Experiments cake.

Sugar Free Pumpkin Muffins Ingredients

• 6 tablespoons all-purpose flour
• 1 teaspoon baking soda
• 6 heaped tablespoons Xylitol or six envelopes of artificial sweetener (this recipe has been tested with Sweet and Low)
• ? cup powdered milk
• 2 teaspoons pumpkin pie spice
• 1 teaspoon cinnamon powder
• 1 cup cooked and mashed pumpkin or butternut
• 2 large eggs
• 1 teaspoon vanilla essence
• ½ cup grated carrots
• 1 cup of raisins

Method

Turn your oven on to 190 °C so that it will be up to temperature have a look at, Error Coin Collection by the time your muffin mix is ready to go into the oven.

You will need two mixing bowls - one that is large enough to hold all the ingredients and the other big enough for the eggs and pumpkin.

First sieve all the dry ingredients (the flour, milk powder, baking soda and spices) into the large bowl. Break the eggs into the other bowl and beat lightly. Combine with the pumpkin and vanilla essence. Add the pumpkin to the dry ingredients and fold gently. Then add the grated carrots and raisins and fold these in too.

Grease a 12-cup muffin pan and spoon the mixture into the pan. By now your oven should be hot look at, Coolum Kite Festival enough to start cooking. Place also see, Display Racks the muffins in the oven and cook for 20 to 25 minutes.

Check that the muffins are done by poking a skewer into one of them. It should come out cleanly, and the muffins should be golden brown. When they are done remove them from the oven and allow them to cool. Whether you eat them with or without butter or marg, you will find that these are really deliciously different sugar free pumpkin muffins.