Quote:
Originally Posted by fit mom of 4
[FONT="Comic Sans MS"]Here is a yummy recipe for you that I adapted from a regular recipe...
Pumpkin Loaf:
Pam
Loaf pans or muffin tins
1/4 cup olive oil (can prob go with even 1/8 c)
1/2 c splenda
4 egg whites
1/2 cup canned pumpkin
1/3 cup Almond Milk
1.5 cups Almond flour
1 tsp baking soda
1 tsp cinnamon
1 tsp ground ginger
some nutmeg and pumpkin spice (optional)
1. Heat oven to 350 f. Grease loaf pans or muffin tins.
2. Stir together olive oil and splenda. Add eggs and blend. Add pumpkin and milk. Combine dry ingredients and then add to mixture and stir until well combined.
3. Pour batter into loaf pans or muffin tins. OPTION: can sprinkle a tsp of Splenda Brown Sugar on top if you like.
4. Bake for 50-60 minutes for loaf pans. When done remove and cool.
Makes 12 servings.... full of good for you fats and VERY yummy.[/FONT]
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This was delicious!! Thanks!
Here's my take on it, and it turned out great and very moist! I made dessert muffins.
2T Olive oil
1 c splenda
5 egg whites
2/3 cup canned pumpkin
1/3 cup Almond Milk
1 cup Almond flour
1/2 cup wheat bran
3 tsp baking soda
1 T cinnamon
some pumpkin spice (optional)
It made 8 puffy muffins. 9g fat, 6.5 g carb, 1g sugar, 3.5 g fiber. I topped with a T of PB and mmmmmmmmm so good!
Pumpkin Spice Loaf/Muffins
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