We saw them for the first time last year and we weren’t sure they were real. It’s a beautiful vegetable garden near a lovely little house on a narrow little rural road and we’d taken notice of it before. As we drove past in late summer, we saw huge orange humps rising above the green leaves in the garden. It simply didn’t seem possible that they were real. We drove past on the way home, but short of stopping the car, getting out and walking over, there seemed to be no way we could get a better look. So we just shrugged and went on our way. This year, we drove past again on our way to a late summer beach outing…and there it was, this time a single orange hump rising majestically above the rest of the garden. Was it real, or was it some sort of silly garden decoration?
My curiosity was piqued enough to try to find out. I am not the sort to go knocking on strangers’ doors, so I simply did a little internet sleuthing. I typed in “giant pumpkin” and the name of the town and there it was in the local papers, a man who grows giant pumpkins in the hopes of winning prizes at the local fair. To be certain I had the right person, I looked up the address associated with the name. I am not giving out either, because the poor man is apparently over-run with people stopping by and knocking on his door to see the pumpkins! Suffice it to say, they are real, they are huge, and he puts an enormous amount of time and effort into growing these things. Wow. All I can say is wow.
That’s my little pumpkin story for today. As we head into fall, I thought I’d bring you my first pumpkin recipe of the year. I have always loved bran muffins and I think pumpkin bran is a delicious combo. But bran is hardly low carb or gluten-free. Brown flax seed meal has often reminded me of bran in both texture and appearance, and I thought it might make a wonderful healthy substitute. It certainly did the trick! These were delicious and gobbled up by the whole family.
Pumpkin “Bran” Muffins – Low Carb and Gluten-Free
Ingredients
- 1 1/2 cups brown flax seed meal
- 6 tbsp Swerve Sweetener, or granulated erythritol
- 1/4 cup unflavoured whey protein powder
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1 1/2 tsp ground cinnamon
- 1 tsp ground ginger
- 1/4 tsp ground cloves
- 1/4 tsp salt
- 1 cup pumpkin puree
- 3 large eggs
- 1 tsp vanilla extract
- 20 drops stevia extract
- 1/2 cup almond milk
- 1/3 cup coconut oil, melted
Instructions
- Preheat oven to 325F and line 12 muffins tins with paper liners.
- In a large bowl, whisk together the flax seed meal, granulated Swerve, whey protein powder, baking powder, baking soda, spices and salt.
- In medium bowl, whisk together pumpkin puree, eggs, vanilla and stevia. Add to flax seed mixture and stir to combine.
- Stir in almond milk, then melted coconut oil, until well combined.
- Divide batter among prepared muffin cups and bake 28 to 30 minutes or until set and a tester inserted in the center comes out clean.
Notes
Nutrition
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have you tried to make a straight flax meal muffin? We eat flax meal in place of oats for a hot breakfast cereal and can hardly taste a difference. I figured it would make a great replacement for bran muffins.
I have 3 of your books and make alot of meals and baked goods from them.
Taco Pie was genius.
I don’t have such a recipe at this time. 🙂
Can’t wait to try these! Thanks for posting. just a note about bran–it is indigestible and does not raise your blood sugar, so it is healthy for everyone and totally great for low carb diets! In fact, we desperately need it on low carb diets to feed our healthy microbiome and keep the digestive system moving! the flax meal is great too.
Terrific recipe! No more grainy heavy muffins. I made these several times and everyone likes them. I added a topping of mixed sliced almonds, coconut flakes, pumpkin seeds, sunflower seeds and pressed it in so it wouldn’t fall off too easily. Subsequent batches I baked at 350 and they raised up higher. Sometimes, I substitute 2 TBLS butter in the coconut oil to give it a little more flavor. My only question is how can these be only 26 calories. Doesn’t make sense to me. My neighbor the “calorie counter” doesn’t believe the 26 calories.
This is one of my long term favourite recipes. I plugged the recipe into a diet app and it comes up at 155 calories per muffin, with 12 grams of fat and 7 grams of protein. Hope that helps with your macros.
These are delicious and are one of my “go-to” breakfast muffins. Usually, I throw in a handful of chopped pecans in them for alittle bit of a crunch. If you’re looking for a bran muffin replacement, this is the recipe to try!
Total calories???
No idea.
I made these this afternoon and they turned out moist, fragrant and delicious. However, after I assembled my ingredients, I realized I was low on the flaxseed meal. I took a chance and used only 3/4-cup flaxseed meal plus a 1/2-cup oat fiber and a 1/4-cup coconut flour. This worked well also. I will definitely make these again as I love pumpkin flavour (and muffins!). Next time, I’ll be sure to stock up on the flax meal first! Thank you for a successful low-carb baking ecperience.
I LOVE these! I’m heading down to the kitchen right now as I just have enough pumpkin left to make a single recipe.
Awesome Recipe. What can I replace the 1/4 cup unflavoured whey protein powder with? I am allergic to whey.
Thanks much
Megha
You can do 1/4 cup egg white protein.
Thank you Carolyn. Do you recommend any particular brand and flavor that you like? I cant wait to try these. Also, anything else apart from the egg white protein.
Thanks much
Megha.