Pumpkin Spice Muffins Diabetic Food

PUMPKIN SPICE MUFFINS - DIABETIC

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.

DIABETIC PUMPKIN STICKY BUN MUFFINS

Steps:

• 1. Preheat oven to 350 degrees. Spray 24 to 30 muffin cups lightly with nonstick cooking spray; set aside.
• 2. Spread the pecans out on a cookie sheet with sides and toast in the oven for about 5 to 10 minutes or until lightly toasted, stirring once; set aside.
• 3. In a small bowl combine the melted butter, brown sugar blend, and maple-flavored syrup until well blended. Place one teaspoon of the butter mixture into each of the muffin cups. Sprinkle with a teaspoon plus of the chopped nuts and place 1 pecan half in each cup. Use all the chopped nuts. Set aside.
• 4. In a large mixing bowl, combine the two flours. When flours are well blended add the Splenda, sugar, pie spice, cinnamon, baking soda, and salt stirring to mix together well. Make a well in the center of the dry ingredients.
• 5. Using a wire whisk, whisk together the pumpkin, canola oil, eggs, and water. Add the pumpkin mixture to the well of the dry ingredients and blend together with a silicone spatula just until moistened.
• 6. Spoon the batter into the muffin cups atop the butter mixture and nuts. Fill each cup approximately 3/4 full. Place in 350 degree oven and bake approximately 25 minutes until a wooden toothpick inserted in the center comes out clean.
• 7. Remove muffins from the oven and immediately invert onto the cookie sheet you used to toast the nuts. Gently replace any nuts left in the muffin cups to the top of the muffins, pressing down gently to stick in place. Remove to a wire rack to cool completely. Allow to cool for about 5 minutes before eating.
• 8. Tip: These are really good warm.
• 9. *If your diabetes is hard to control, use an additional cup of Splenda instead of the sugar.
• 10. Note: As you can probably tell from the picture, I added some chopped peanuts because I only had a handful of pecans since this was a last minute decision. The peanuts were great but next time I will use all pecans, just because pecans are my favorite nuts.

1-GRAM FAT PUMPKIN SPICE MUFFINS (LOW FAT)

Steps:

• Set oven to 350 degrees (set oven rack to second-lowest position).
• Line three (12-cup) regular size muffin tins with paper liners, then spray the bottom of the paper liners with cooking spray.
• In a large bowl mix together flour with brown sugar (or Splenda sugar if using) baking powder, baking soda, salt, nutmeg, cinnamon and cloves until well combined.
• In another bowl whisk or beat on low speed of an electric mixer the eggs with pumpkin puree, applesauce and fat-free yogurt until smooth and well blended.
• Stir in raisins until combined.
• Evenly divide the batter between all the muffin tins.
• Bake for about 30 minutes or until the muffins test done.