Pumpkin Raspberry Muffins
These healthy raspberry pumpkin muffins taste so sinful that nobody will believe that they are actually low-carb, low-fat, and sugar-free when you tell them.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 12 muffins
Preheat your oven to 375 F (190 C)
Mix pumpkin and egg whites in a large bowl
Add all the remaining ingredients except the raspberries and mix well. Make sure no pockets of dry ingredients remain
Grease your muffin pan
with a little cooking spray
Fold the frozen raspberries into the dough. You want to do this quickly before the raspberries get soft and lose their shape
Scoop the dough into the pan. It should make 12 muffins
Bake the muffins for 15 min.
Take the muffins out of the oven and let them cool on a rack for minimum 10 min. before serving
Calories: 83kcal | Carbohydrates: 6g | Protein: 12.1g | Fat: 0.8g | Saturated Fat: 0.7g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 4.7mg | Sodium: 73.9mg | Potassium: 95mg | Fiber: 2.6g | Sugar: 1.8g | Vitamin A: 1775IU | Net carbs: 3.4g