Ingredients: 1 Miracle Muffins Gingerbread Mix 1 Cup pure pumpkin puree 1 Teaspoon pumpkin spice (optional) Extra sweetener (optional) Water Splenda Version 1) Preheat oven to 400° 2) Add 2 cups of water to pumpkin puree and spice - Mix well. 3) Mix all ingredients together - let sit for 10 minutes 4) Divide batter into 12 well oiled muffin tins 5) Bake for 21 minutes 6) Let muffins cool for 2 hours 7) Enjoy!
Xylitol Version 1) Preheat oven to 400° 2) Add 1 ¾ cups of water to pumpkin puree and spice - Mix well. 3) Mix all ingredients together - let sit for 10 minutes 4) Divide batter into 12 well oiled muffin tins 5) Bake for 22 minutes 6) Let muffins cool for 2 hours 7) Enjoy!
Miracle Sweet® Xylitol
Sugar Free Pumpkin Cookies
Ingredients: 1 Cup Whole Wheat Flour 1 Teaspoon Baking Powder ¼ Teaspoon Salt ½ Cup Miracle Sweet® Xylitol 1 Cup Pure Pumpkin Puree ¼ Cup Oil (or butter) 1 ½ Teaspoon Pumpkin Spice (or 1 tspn Cinnamon, ¼ tspn Ground Cloves and ½ tspn Nutmeg) 1 Teaspoon Vanilla
Directions: 1) Preheat oven to 350° 2) Sift flour and baking powder 3) Mix well all other ingredients - xylitol, oil, salt, pumpkin spice and vanilla 4) Mix All ingredients together 5) Scoop cookie dough onto cookie sheet lined with parchment paper.(or grease pan) 6) Flatten cookies to thickness you like with a fork (about ¼ inch) 7) Bake for 15-18 minutes (depends on thickness) 8) Let cool - Enjoy!
Baked cookies must be stored in refrigerator
Miracle Sweet® Xylitol
Sugar Free Peanut Butter Cookies
Ingredients: 1 Cup Salted Peanut Butter 2 Egg Whites (¼ cup) 1 Cup Miracle Sweet® Xylitol 1 Cup Chopped Walnuts 1 Teaspoon Vanilla
Directions: 1) Preheat oven to 350° 2) Mix egg whites, Miracle Sweet® Xylitol and vanilla 3) Mix all ingredients very well 4) Scoop cookie dough onto cookie sheet lined with parchment paper.(or grease pan) 5) Flatten cookies to thickness you like with a fork (about ¼ inch) 6) Bake for 15-18 minutes (depends on thickness) 7) Let cool - Enjoy!
