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 Whole Wheat Pumpkin Muffins
Makes 12 servings
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Ingredients
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1-1/3
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cups all-purpose flour
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3/4
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cup whole wheat flour
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3
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tablespoons sugar substitute*
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1-1/2
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teaspoons baking powder
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1
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teaspoon pumpkin pie spice
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1/2
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teaspoon baking soda
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1/2
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teaspoon salt
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2
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eggs, beaten
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1
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cup canned solid-pack pumpkin
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2/3
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cup orange juice
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3
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tablespoons honey
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1/4
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cup canola oil
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*This recipe was tested with sucralose-based sugar substitute.
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Prep Time
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15 minutes
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Bake Time
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15 minutes
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1. Preheat oven to 400°F. Coat 12 (2-1/2-inch) muffin cups with nonstick cooking spray.
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2. Combine all-purpose flour, whole wheat flour, sugar substitute, baking powder, pumpkin pie spice, baking soda and salt in large bowl.
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3. Combine eggs, pumpkin, orange juice, honey and oil in medium bowl. Add to dry ingredients, stirring just until moistened. Spoon into prepared muffin cups. Bake 15 to 20 minutes or until toothpick inserted into centers comes out clean. Cool in muffin pan on wire rack 5 minutes. Remove from pan. Serve warm.
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©Publications International, Ltd.
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Nutrients per Serving
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(1 muffin)
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Calories
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164
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Calories from Fat
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32 %
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Total Fat
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6 g
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Saturated Fat
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1 g
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Cholesterol
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35 mg
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Carbohydrate
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26 g
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Fiber
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2 g
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Protein
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4 g
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Sodium
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214 mg
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Dietary exchanges
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1-1/2 Starch
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1 Fat
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Printed
from diabeticcooking.com
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