Diabetes-Friendly Recipes
Pumpkin Muffins
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Servings: 5
Prep time:
Cook time:
Total: 55 minutes
Calories per serving: 75
Ingredients
- cooking spray
- ½ cup canned solid-pack pumpkin
- 1 small ripe banana
- ½ cup 1% milk
- 1 tablespoon granulated brown sugar
- ½ teaspoon pumpkin pie spice
- ¼ teaspoon salt
- 1 large egg yolk
- 2 tablespoons raisins
Directions
- Preheat oven to 300°F. Lightly spray 5 cups of a standard muffin tin with cooking spray. Fill the 6th cup halfway with water (the other muffins will burn faster if you leave an empty cup. This is a good baking tip to keep in mind).
- In a food processor or blender, combine all ingredients except raisins until mixture is smooth. (if you don't have a food processor or blender, you can also use your handmixer.)
- Stir in the raisins.
- Spoon the mixture into the 5 prepared muffin cups.
- Bake for 45 minutes.
- Unmold and serve when cool enough to eat by hand or refrigerate for up to 1 week and serve cold.
Nutrition Information
| Per serving: | 75 calories (17% calories from fat), 2 g protein, 2 g total fat (0.5 g saturated fat), 15 g carbohydrate, 1 g dietary fiber, 44 g cholesterol, 133 g sodium |
| Exchanges: | 1 carbohydrate (1 fruit) |
Reviews
Tried this recipe last night - I have a feeling that something has been left out of the ingredient list. This is more like a custard (i.e., pumpkin pie without the crust) - taste is very good but not a muffin texture. Could not remove from sprayed, non-stick muffin tin. Will probably bake it next time in a 9x9 pan or in individual custard cups and serve it accordingly. Love the flavor,l but definintely not muffin-ish.
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