Pumpkin Spice Muffins (diabetic)
Printed from Inclusive Kitchen — Pumpkin Spice Muffins
As the leaves turn and the air gets crisp, nothing says fall quite like the aroma of pumpkin spice wafting through your kitchen. These diabetic-friendly pumpkin spice muffins capture all the warm, cozy flavors of autumn without the guilt. With a careful balance of ingredients, they provide a delightful treat that won’t send your blood sugar soaring.
Historically, pumpkin has been a staple in American cooking since the early days of colonization. Native Americans introduced European settlers to this versatile squash, which quickly became a beloved ingredient in pies, soups, and breads. Fast forward to today, and we’re still finding new ways to enjoy pumpkin, especially in baked goods. These muffins are a nod to that tradition, but with a modern twist that makes them accessible for those watching their sugar intake.
The secret to these muffins lies in the use of whole wheat flour and a sugar substitute, which keeps the texture light and fluffy while reducing the overall carbohydrate load. The addition of spices like cinnamon and nutmeg not only enhances the flavor but also adds warmth that makes each bite feel like a hug in muffin form. And let’s be honest, who doesn’t need a little extra warmth in their life?
So, whether you’re enjoying them with your morning coffee or as a midday snack, these pumpkin spice muffins are sure to become a fall favorite. They’re easy to make, and you might even find yourself baking a double batch—just don’t forget to share, or you might end up with a muffin top of your own!
Ingredients
- 1.5 cups whole wheat flour
- 1 teaspoon baking powder
- 0.5 teaspoon baking soda
- 1 teaspoon cinnamon
- 0.5 teaspoon nutmeg
- 0.5 teaspoon salt
- 0.5 cups sugar substitute
- 1 cup pumpkin puree
- 0.5 cups unsweetened applesauce
- 2 eggs
- 1 teaspoon vanilla extract
- 0.5 cups chopped walnuts (optional)
Instructions
- Preheat your oven to 350°F (175°C). This temperature is ideal for baking muffins, allowing them to rise nicely without burning.
- Line a 12-cup muffin tin with paper liners or lightly grease it with cooking spray. This will help prevent the muffins from sticking and make cleanup easier.
- In a large mixing bowl, whisk together 1.5 cups of whole wheat flour, 1 teaspoon of baking powder, 0.5 teaspoon of baking soda, 1 teaspoon of cinnamon, 0.5 teaspoon of nutmeg, and 0.5 teaspoon of salt. This combination of dry ingredients will provide the structure and flavor for your muffins.
- In another bowl, combine 0.5 cups of sugar substitute, 1 cup of pumpkin puree, 0.5 cups of unsweetened applesauce, 2 eggs, and 1 teaspoon of vanilla extract. Mix until smooth, ensuring all ingredients are well incorporated.
- Gradually add the wet ingredients to the dry ingredients, stirring gently until just combined. Be careful not to overmix, as this can lead to dense muffins.
- If desired, fold in 0.5 cups of chopped walnuts for added texture and flavor. Nuts also provide healthy fats, making these muffins more satisfying.
- Spoon the batter evenly into the prepared muffin tin, filling each cup about 2/3 full. This allows room for the muffins to rise without overflowing.
- Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean. The muffins should be golden brown on top and spring back when lightly touched.
- Once baked, remove the muffins from the oven and let them cool in the pan for about 5 minutes. This helps them set and makes them easier to remove.
- Transfer the muffins to a wire rack to cool completely. This step is crucial for achieving the perfect texture; cooling them properly prevents sogginess.
- Enjoy your pumpkin spice muffins warm or at room temperature. They can be stored in an airtight container for up to a week, or frozen for longer storage.
- For a delightful twist, try spreading a thin layer of cream cheese or Greek yogurt on top before serving. It adds a creamy contrast to the spiced muffins.
Nutrition (per serving)
- Calories: 150
- Carbs g: 20
- Protein g: 4
- Fat g: 5
- Sugar g: 2
