Best 2 Pumpkin Spice Muffins Diabetic Recipes
Pumpkin spice muffins are a delicious and festive fall treat, but they can be high in sugar and carbohydrates, making them a poor choice for people with diabetes. However, it is possible to enjoy this seasonal favorite without sacrificing your blood sugar control. With a few simple substitutions, you can create a diabetic-friendly version of pumpkin spice muffins that are just as tasty and satisfying as the traditional recipe.
Check out the recipes below so you can choose the best recipe for yourself!
PUMPKIN SPICE MUFFINS
If you like a moist, sweet muffin rich with cinnamon and nutmeg, then look no further. This recipe is from The WEBB Cooks, articles and recipes by Robin Webb, courtesy of the American Diabetes Association.
Provided by Robyn Webb
Categories Bread Quick Bread Recipes Pumpkin Bread Recipes
Yield 18
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). In a medium bowl, mix together flour, baking powder, baking soda, cinnamon and nutmeg; set aside.
- In a large bowl, combine eggs, pumpkin, sugar, applesauce, vegetable oil, and almond extract. Slowly add the flour mixture to the large bowl until just blended. Do not over beat. Pour the batter into 18 nonstick muffin cups.
- Bake for 25 to 30 minutes. Remove muffins from the oven, and let cool slightly. Remove the muffins from the pan, and let cool completely.
Nutrition Facts : Calories 97 calories, Carbohydrate 17.2 g, Cholesterol 20.7 mg, Fat 2.5 g, Fiber 2.6 g, Protein 2.8 g, SaturatedFat 0.5 g, Sodium 166 mg, Sugar 6.2 g
PUMPKIN SPICE MUFFINS - DIABETIC
Dietary Exchanges: 1 1/2 starch & 1 fat. I found this recipe in Your Guide To Eating Well Meal Plans For People With Diabetes. I have not tried this recipe, but I'm posting it for safe keeping. I plan to use Low Carb Slim Fast.
Provided by internetnut
Categories < 60 Mins
Time 40m
Yield 15 muffins, 15 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 350.
- Place applesauce in sieve and allow to drain 5-10 minutes. Discard liquid.
- In medium bowl, combine pumpkin, egg substitute, sugar substitute, sugar, applesauce, vegetable oil, almond extract, and Glucerna shake.
- Slowly add flour mixture to pumpkin mixture. Mix until just moistened and fold in raisins.
- Line muffin pan with paper liners. Pour batter into liners filling to top.
- Bake 25-30 minutes. Cool 10 minutes before removing from muffin pan.
Nutrition Facts : Calories 168.8, Fat 2.6, SaturatedFat 0.4, Cholesterol 0.1, Sodium 227.9, Carbohydrate 25.5, Fiber 2.6, Sugar 10.2, Protein 3.5
Tips:
- Use a combination of whole wheat flour and almond flour to make the muffins healthier and lower in carbs.
- For a sweeter muffin, add 1/2 cup of granulated sweetener to the batter.
- If you don't have pumpkin puree, you can make your own by roasting a pumpkin and then pureeing it in a food processor.
- Add 1/2 cup of chopped nuts, such as pecans or walnuts, to the batter for a crunchy texture.
- For a festive touch, top the muffins with a cream cheese glaze or a sprinkle of pumpkin pie spice before baking.
- Store the muffins in an airtight container at room temperature for up to 3 days, or freeze them for up to 2 months.
Conclusion:
These pumpkin spice muffins are a delicious and festive treat that can be enjoyed by people with diabetes. They are made with healthy ingredients, such as whole wheat flour, almond flour, and pumpkin puree, and they are sweetened with a natural sweetener. These muffins are also easy to make and can be enjoyed for breakfast, lunch, or a snack.
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