Ingredients:
¾ cup pumpkin puree (canned pumpkin)
1 cup Splenda Granular
6 tablespoons buttermilk
3 tablespoons canola oil
3 tablespoons molasses
1 large egg + 1 large egg white
1 ½ cups all-purpose flour
2 teaspoons baking powder
½ teaspoon baking soda
1 ½ teaspoons cinnamon
1 teaspoon ginger
½ teaspoon allspice
¼ teaspoon cloves
¼ teaspoon salt
Directions:
2. In a medium bowl, stir together the first 7 ingredients (pumpkin through eggs). Set aside.
3. In a large bowl, combine flour, baking powder, baking soda, spices, and salt. Stir; make a well in the center of the dry ingredients and add the pumpkin mixture. With a large spoon or spatula, stir just until blended.
4. Spoon batter into prepared muffin cups.
5. Bake for 18-20 minutes or until center springs back when lightly touched. Cool in pan for 5 minutes before removing to a wire rack.
Nutritional Info (per serving):
Calories 150
Fat 5g (0g saturated)
Carbohydrate 22g
Fiber 1g
Protein 4g
Sodium 180mg
Diabetic Exchanges: 1 ½ Carbohydrate, 1 Fat
WW point comparison: 3 points
Additional comments:
If you're looking for a recipe to serve during the fall or winter holidays, these delicious muffins are a perfect choice. Dark and spicy they combine the great taste of pumpkin bread with a hint of gingerbread. You may also spoon this batter into 2-3 mini-loaf pans and baking them at 350ºF for 30-35 minutes or until a toothpick comes out clean when placed into the center of the loaf.
The goal of Destination Diabetes is to be a useful and credible resource for the more than 20 million children and adults who have diabetes in the U.S. and their families. Destination Diabetes provides information on a wide range of diabetes health and wellness topics. Articles are written or reviewed by diabetes advisors who have experience in diabetes education.
