Wheat-Free, Low-Carb Pumpkin Muffins - cooking recipe

Ingredients

1 (15 ounce) can solid pack pumpkin
4 extra large eggs
1 cup Splenda sugar substitute
1/4 cup oil or 1/4 cup butter, melted
2 teaspoons apple pie spice
1 teaspoon ground cardamom
1/2 teaspoon salt
1 teaspoon baking powder
1 1/4 cups flax seed meal, finely ground
1 cup soy flour

Preparation

Put all the ingredients except the soy flour and flax seed meal into the food processor and blend until well mixed.
Add the flours and pulse until just blended.
Scoop into greased muffin cups and bake at 425 for 25 minutes.
These freeze well.