Pumpkin Muffins
Recipe from Diabetic Living

The secret to these delicious low-calorie muffins is a combination of moist, rich pumpkin and flavorful buckwheat. They're also rich in fiber.



by 5  people


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Ingredients
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    Nonstick spray coating
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    1 1/3  cups 
    all-purpose flour
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    3/4  cup 
    buckwheat flour
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    1/4  cup 
    sugar plus 2 packages heat-stable sugar substitute, or 1/3 cup sugar
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    1 1/2  teaspoons 
    baking powder
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    1   teaspoon 
    ground cinnamon
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    1/2  teaspoon 
    baking powder
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    1/2  teaspoon 
    salt
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    2   
    slightly beaten eggs
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    1   cup 
    canned pumpkin
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    1/2  cup 
    fat-free milk
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    2   tablespoons 
    cooking oil
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    1/2  teaspoon 
    finely shredded orange peel
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    1/4  cup 
    orange juice

Directions
1.
Spray twelve 2-1/2-inch muffin cups with nonstick coating; set pan aside. In a medium bowl combine the all-purpose flour, buckwheat flour, sugar plus sugar substitute or the sugar, baking powder, cinnamon, baking soda, and salt. Make a well in the center of flour mixture; set aside.
2.
In another bowl combine the eggs, pumpkin, milk, oil, orange. peel, and orange juice. Add the egg mixture all at once to the four mixture. Stir just until moistened (batter should be lumpy).
3.
Spoon batter into the prepared muffin cups, dividing the batter evenly. Bake in a 400 degree F oven for 15 to 20 minutes or until the muffins are light brown. Cool in muffin cups on wire rack for 5 minutes. Remove from muffin cups; serve warm. Makes 12 muffins.
Nutrition information
Per Serving: cal. (kcal) 134, Fat, total (g) 4, chol. (mg) 36, sat. fat (g) 1, carb. (g) 22, fiber (g) 2, pro. (g) 4, sodium (mg) 204, Starch () 1, Other Carb () 0.5, Fat () 0.5, Carb Choice () 1.5, Percent Daily Values are based on a 2,000 calorie diet
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