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Pumpkin-Walnut Snack Muffins
Source: dLife

Hearty pumpkin muffins sprinkled with chopped walnuts.

Prep Time: 15 minutes
Cook Time: 30 minutes
Difficulty: Intermediate

Nutrition Facts

Makes 12 servings
Amount Per Serving
Calories 70.6
Total Carbs 18.9 g
Dietary Fiber 1.9 g
Sugars 9.3 g
Total Fat 2.1 g
Saturated Fat 0.3 g
Unsaturated Fat 0.6 g
Potassium 132.7 mg
Protein 3.1 g
Sodium 169.9 mg
Dietary Exchanges
1/2 Fat , 1 Starch , 1/2 Lean Meat
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Ingredients Directions
  1. Preheat the oven to 350 degrees F. Spray the cups of a standard nonstick muffin pan with cooking spray. Set aside.
  2. In the bowl of a food processor fitted with the metal blade, process the flour for about 1 minute until no coarse grains remain.
  3. In a mixing bowl, combine the flour, pumpkin pie spice, cinnamon, baking soda, baking powder, and salt. Sift the mixture and set aside.
  4. In a large mixing bowl, combine the yogurt and egg whites. With a sturdy whisk, beat until thoroughly blended.
  5. Add the sugar substitute and the pumpkin to the yogurt blend. Whisk to blend.
  6. Add the reserved flour mixture, stirring, until no flour is visible. Spoon the batter into the prepared cups until each cup is about two-thirds full. Sprinkle on the walnuts.
  7. Bake for 25 to 30 minutes, or until a toothpick inserted into the center of one muffin comes out dry.
  8. Cool in the pan on a rack for 10 minutes. Transfer the muffins to a rack. Serve warm or cooled.

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