Diabetes-Friendly Recipes

Pumpkin Muffins

Servings: 5
Prep time:
Cook time:
Total: 55 minutes
Calories per serving: 75


  • 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


  1. 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).
  2. 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.)
  3. Stir in the raisins.
  4. Spoon the mixture into the 5 prepared muffin cups.
  5. Bake for 45 minutes.
  6. 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)


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.
Do you find this review helpful?