Pumpkin Muffins

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These healthful low-fat muffins are moist with the flavors of pumpkin, orange juice, and flavorful buckwheat.

Prep Time: 20 mins

Total Time: 35 mins

Servings: 12 muffins

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Ingredients

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

Directions

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.

In another bowl combine the eggs, pumpkin, milk, oil, orange peel, and orange juice. Add the egg mixture all at once to the flour mixture. Stir just until moistened (batter should be lumpy).

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 a wire rack for 5 minutes. Remove from muffin cups; serve warm. Makes 12 muffins.

Note

Using the 1/3 cup sugar option: 141 calories and 24 g carbohydrate.

Nutrition Facts

Calories 134, Total Fat 4 g, Saturated Fat 1 g, Cholesterol 36 mg, Sodium 204 mg, Carbohydrate 22 g, Fiber 2 g, Protein 4 g. Daily Values: Vitamin A 0%, Vitamin C 6%, Calcium 6%, Iron 9%. Exchanges: Starch 1.5, Fat .5.
Percent Daily Values are based on a 2,000 calorie diet

How to Make Muffins

Sure, you probably already know how to make muffins, but have you tried making them with cheese, poppy seeds, or oatmeal? There are so many different ways you can dress up an everyday muffin and turn it into a culinary masterpiece. By adding just a few unusual ingredients to this basic muffin recipe, your muffins can go from sweet to savory or from breakfast to dinner.

Recommended Recipe:

Apple-Pumpkin Muffins

For Thanksgiving or Christmas breakfast or brunch, serve these diabetic food plan fruit muffins. The applesauce and pumpkin make them moist, low-fat, healthful, and delicious.

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