Mini Pumpkin Flax Muffins - cooking recipe

Ingredients

2 cups pumpkin puree, unsweetened
1 teaspoon stevia
2 eggs
1/2 cup sugar-free maple syrup, such as pancake, caramel, maple
1 tablespoon vanilla
1 cup flax seed meal
1 pinch salt
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg

Preparation

Preheat oven to 350 degrees. Grease a mini cupcake/muffin pan with non-stick spray or line with baking cups.
In a large bowl of a mixer, beat together pumpkin and Stevia. Then beat in eggs one at a time.
Add the sugar-free syrup and vanilla, and mix well.
With mixer on low, gradually add ground flax 1/3 at a time until well combined.
Stir in salt, cinnamon and nutmeg.
Spoon mixture into cups, filling about 2/3 of the way.
Place in oven and bake for 25 to 30 minutes.
Cool for 5 minutes before releasing muffins to a wire rack to cool completely.