Link: No link, Dining with Diabetes recipe
Yields: 18 muffins (1 muffin per serving)
1¼ cups whole-wheat flour
2 teaspoons baking powder
2 teaspoons cinnamon
½ teaspoon nutmeg
1 teaspoon baking soda
2 eggs, beaten
1 cup pumpkin puree (canned pumpkin for pie
3-4 Tablespoons sucralose based non-nutritive
½ cup unsweetened applesauce
2 Tablespoons canola oil
1. Preheat oven to 375° F.
2. Mix together flour, baking powder, cinnamon, nutmeg, and baking soda in a medium
3. Combine remaining ingredients in a large bowl. Slowly add dry ingredients to the large
bowl and fold ingredients together until blended. Do not over mix.
4. Pour the batter into 18 non-stick muffin cups (or use paper liners) and bake for about 22
minutes, or until done.
5. Remove muffins from pan and let cool completely.