Pumpkin purée is low in carbs and high in fiber, and it adds moisture to these tasty little muffins. If you can’t find fresh or frozen cranberries, either leave them out or use half of a chopped apple instead.
PREP TIME: 20 MINUTES • COOK TIME: 35 MINUTES
12 MUFFINS
1. Preheat the oven to 350°F. Lightly coat two 6-compartment muffin pans with cooking spray.
2. In a large bowl, whisk the bake mix, walnuts, cinnamon, and baking powder. In a medium bowl, whisk the sugar substitute, pumpkin purée, eggs, and canola oil until well blended.
3. Add the pumpkin mixture to the bake mix mixture and stir just until moistened. Fold in the cranberries. Divide the batter among the muffin compartments.
4. Bake for 35 minutes, or until a toothpick inserted in the center of a muffin comes out clean. Cool the muffins in the pans for 5 minutes; then turn onto a wire rack to cool completely.
PER MUFFIN
carbs: 7 grams; Net Carbs: 5 grams;
fiber: 2 grams; protein: 8 grams; fat: 12.5 grams; calories: 167
PHASES 2–4