Low Carb, High Fiber Theme-And-Variations Pumpkin Muffins

• 5 large eggs
• 2/3 cup almond milk, unsweetened
• 1 1/2 cups Splenda granular, sugar substitute
• 1/4 cup vegetable oil
• 1 (15 ounce) can pumpkin
• 1 tablespoon ground cinnamon
• 1 tablespoon ground ginger
• 1 teaspoon ground cardamom
• 1 teaspoon ground allspice
• 1/4 teaspoon ground cloves
• 1 teaspoon salt
• 2 teaspoons lemon juice
• 1 teaspoon baking soda
• 2 teaspoons baking powder
• 1 cup soy flour
• 1 cup flax seed meal
• 2 1/2 cups wheat bran
• 2/3 cup walnuts, chopped

1. Preheat oven to 365.
2. Grease 18 muffin cups. I use silicone muffin pans.
3. In the bowl of a food processor or mixer add all the ingredients except for the flour, meal, and bran. Mix until thoroughly blended.
4. Add the fruit and nuts and pulse/mix briefly.
5. Add the flour, meal, bran and mix until just blended.
6. Scoop into greased muffin cups and bake for 23-25 minutes.
7. Variations: any milk will do in place of almond milk. If you aren't too concerned about the net carb count, these are good with dried cranberries, chopped apple, raisins, or chopped ginger. Use any chopped nut you please. Or sunflower seeds. Or not.
8. In place of the soy flour, you may use a cup of low-carb baking mix. Just reduce the salt and the baking powder by half.

eggs, almond milk, splenda, vegetable oil, pumpkin, ground cinnamon, ground ginger, ground cardamom, ground allspice, ground cloves, salt, lemon juice, baking soda, baking powder, soy flour, flax seed, bran, walnuts

Taken from www.food.com/recipe/low-carb-high-fiber-theme-and-variations-pumpkin-muffins-327087 (may not work)