Kid Approved & Diabetic Friendly

Pumpkin Muffins

After a week of trying new fall recipes, apple picking with my family, and two visits to the pumpkin patch under our belts, it is safe to say I am officially in the spirit of fall! I love the weather, colors, smells and flavors of fall! Smells and flavors like pumpkin, apple, cinnamon, etc. This week I am going to be sharing some yummy fall recipes with you, starting with this delicious recipe for pumpkin muffins.

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Yesterday, we enjoyed a day of family fun at our local pumpkin patch hosted by our local JDRF chapter. It was a great event and it is always nice to be in a setting with people who are also living with diabetes, and “get” what life with diabetes is all about. At the event, we were all given a Halloween survival pack, which contained a lot of helpful information. Included in the pack was a flyer for Finger Prickin’ Good and on it I shared this yummy recipe.

These muffins are a breeze to whip up, moist, full of yummy fall spices and are absolutely delicious! My boys loved these, especially when they were fresh out of the oven.

Stay tuned this week for more fall recipes!

Pumpkin Muffins

Yield: 11 muffins

Pumpkin Muffins

Ingredients

  • 1/2 cup coconut flour
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 2 teaspoon pumpkin pie spice OR 1/2 teaspoon ground cloves
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup canned pumpkin
  • 6 eggs
  • 4 Tablespoons coconut oil, melted
  • 1/3 cup maple syrup
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat oven to 350 degrees.
  2. Mix dry ingredients together in one bowl.
  3. Put pumpkin in another, then beat in one egg at a time, then add the other wet ingredients.
  4. Add dry ingredients to wet ingredients, and mix until mostly incorporated (allow a few small lumps).
  5. Fill 11 muffin cups 2/3 full of batter. Bake for 18-22 minutes, until lightly brown on top. Cool on a wire rack.
  6. Because of the high egg content, I recommend storing these in the fridge if you’re going to have them for a few days. Just be sure to either warm up the muffins or let them return to room temperature before consuming.

Notes

Makes 11 muffins. Each serving (1 muffin) has approximately 11g of carbs and 2 g of dietary fiber. Total NET CARBS= 9g.

134 Calories; 9g Total Fat; 4g Protein; 11g Carbohydrate; 2g Dietary Fiber.

http://fingerprickingood.com/2013/09/30/pumpkin-muffins/

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