Mini Pumpkin Flax Muffins

• 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

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

pumpkin puree, stevia, eggs, sugar, vanilla, flax seed, salt, cinnamon, nutmeg

Taken from www.food.com/recipe/mini-pumpkin-flax-muffins-327648 (may not work)