Pumpkin season is upon us, as if I actually wait for pumpkin season to enjoy one of my favorite flavors.  I usually buy extra canned pumpkin in the fall in case there’s a shortage by the beginning of summer.  Just recently, I read that the pumpkin in the can isn’t pumpkin, but a mixture of winter squashes.  That could be.  I do know that jack-o-lantern pumpkins aren’t like cooking pumpkins and there is a pie pumpkin that is a better flavor and texture for it.  But even if the pumpkin is really a mixture of various squashes, which could include pumpkin, the real flavor comes from the spice combination you add to it.  So butternut squash, acorn squash, kobacha, or pumpkin, you still get a delicious result.

I often miss the muffins that are big, moist, and loaded with carbohydrates. No matter how you cook it, the low carb muffin won’t be the same, but I have come up with a plan to make a big, tasty low carb muffin that is satisfying.  It uses a muffin-in-a-minute approach to get a big fluffy muffin, then you bake it for a short time to finish it off and it magically resembles a baked muffin in flavor and texture.  Try it and you might find it will become a favorite.

While I use a combination of flours to make my muffins, you can use all one type of low carb flour or baking mix.  I don’t recommend all coconut flour.

Pumpkin Pecan Magic Muffin

1 tablespoon Low Carb Flour
1 tablespoon Vanilla Whey Protein Powder
1 teaspoon Coconut Flour
1 Egg
2 tablespoon Pumpkin Puree
1 tablespoon Oil
1 teaspoon ground Cinnamon
1/4 teaspoon ground Cloves
2 tablespoons Sugar Substitute
Pinch salt
5 Pecan halves, broken into pieces (optional)

Preheat oven to 350 degrees (F.)

In a microwaveable bowl, break the egg and add the oil, then stir vigorously with a whisk or a thin spatula until the egg is well mixed. Add the seasonings, salt and sugar substitute and mix well. Then add the flours and stir in until completely mixed.

Microwave for one minute. Let cool and set a few minutes. Prepare a baking pan by spraying with cooking spray. Turn the partially cooled muffin onto the pan. Bake for 5 to 6 minutes until lightly browned.

Sprinkle with powdered sugar substitute or cinnamon and sugar substitute mix and serve warm or cooled.

Makes 1 muffin.

Nutrition information per muffin:
Calories: 346 Fat: 33 g Net Carbs: 4.2 g Protein: 17.6 g

If you give this a try, let me know how you like it.