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Prep Time: 5 Minutes Cook Time: 20 Minutes |
Ready In: 25 Minutes Servings: 6 |
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This recipe came fom Diabetes Health. Ingredients:
3/4 cup packed pumpkin puree |
1 cup granulated sugar substitute (splenda) |
6 tablespoons buttermilk |
3 tablespoons canola oil |
3 tablespoons molasses |
1 egg |
1 egg white |
1 1/2 cups all-purpose flour |
2 teaspoons baking powder |
1/2 teaspoon baking soda |
1 1/2 teaspoons cinnamon |
1 teaspoon ginger |
1/2 teaspoon allspice |
1/4 teaspoon clove |
1/4 teaspoon salt |
Directions:
1. Preheat nOven to 375 degree. Spray standard muffin pan with nonstick baking spray.
2. In a medium bowl, Stir together the first 7 ingredients. Set aside.
3. In a large bowl, combine flour, baking powder, baking soda, spices, and salt. Stir; make a well in the center of the dry ingredients and add the pumpkin mixture. Stir just until blended.
4. Spoon batter into prepared muffin cups.
5. Bake for 20 minutes or until the center springs back when lightly touched. Cool in pan for 5 minutes before removing to a wire rack.
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