It's that time of year again...time to whip up a batch of delicious, diabetic-friendly Ginger-Spiced Pumpkin Muffins!
Ssh...don't tell anyone they're healthy, and they'll never know. Although they're not as richly sweet as other pumpkin muffins, they ARE very tasty--and a dollop of cool whip (sugar-free for me) on a warm one makes you feel like you're having a decadent treat.
I got this recipe out of a Prevention "Outsmart Diabetes" magazine a few years ago, when I first found out I was Type 2 Diabetic. Having some pumpkin treats that I could indulge in made me feel a lot better about going through pumpkin season as a diabetic!
My mom also loves this recipe, and usually adds nuts to the mix. They're delicious that way as well. (She makes them all year round.)
Of course, they're best straight out of the oven, but a few seconds in the microwave will bring them back to yummy warmth in no time. I've been know to freeze them to enjoy later.
Here you go!
Ginger-Spiced Pumpkin Muffins
Ingredients
1 1/2 cup whole wheat flour
1/2 cup packed brown sugar
2 tsp baking powder
1 tsp cinnamon
1 tsp ground ginger
1/2 tsp salt
1 egg
1 cup skim milk
1/2 cup canned pumpkin
1/4 cup canola oil
1/2 tsp orange zest
Directions
Preheat oven to 375 degrees. Lightly coat a 12 cup muffin tin with cooking spray or use liners.
Stir flour, sugar, baking powder, cinnamon, ginger and salt in a large mixing bowl.
Beat egg in a small bowl 30 seconds, until foamy. Add milk, pumpkin, oil and orange zest. Beat well. Add to flour mixture and stir until moistened.
Fill muffin cups 3/4 full with batter. Bake 15 to 17 minutes until tops spring back when touched with finger. Turn muffins out onto a rack to cool.
PER MUFFIN: 146 calories, 3 g protein, 22 g carb, 5 g fat, 0.5 sat fat, 18 mg chol, 2 g fiber, 189 g sodium
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