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Pumpkin Muffins
Source: dLife

Spiced pumpkin muffins with a sweet and crunchy topping.

Prep Time: 15 minutes
Cook Time: 22 minutes
Difficulty: Intermediate

Nutrition Facts

Makes 6 servings
Amount Per Serving
Calories 164.1
Total Carbs 30.6 g
Dietary Fiber 2.0 g
Sugars 12.5 g
Total Fat 2.7 g
Saturated Fat 0.6 g
Unsaturated Fat 0.4 g
Potassium 149.4 mg
Protein 5.0 g
Sodium 194.5 mg
Dietary Exchanges
1/2 Fat , 1/2 Meat , 1 Other Carbs , 1 1/2 Starch
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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0 3/4 cup  Flour, all purpose, unbleached, enriched
10 tbsp  Oats, rolled, old fashioned
4 1/2 tbsp  packed brown sugar
1 tsp  low sodium baking powder
0 1/2 tsp  baking soda
0.625 tsp  ground cinnamon
0 1/2 tsp  ground nutmeg
0 1/4 tsp  ground allspice
0.125 tsp  salt
0 1/2 cup  Pumpkin, canned, unsalted
1 each  Eggs, large, raw
0 1/2 cup  fat free milk
2 tsp  Margarine, 80% fat
1 1/2 tsp  grated orange peel
1 each  cooking spray
  1. Preheat the oven to 400 degrees F. Place 6 paper baking cups into the muffin tin and spray with the vegetable cooking spray.
  2. Mix together the flour, 1/2 cup rolled oats, 1/4 cup brown sugar, baking powder, baking soda, 1/2 teaspoon cinnamon, nutmeg, allspice, and salt.
  3. In a separate bowl, whisk the pumpkin, egg, milk, and margarine together.
  4. Make a hole in the middle of the flour mixture and pour the pumpkin mixture in it. Mix just enough to moisten all of the ingredients.
  5. Fill the muffin cups until they are almost full.
  6. Mix the 2 tablespoons oats, 1/2 tablespoon brown sugar, orange zest, and 1/8 teaspoon ground cinnamon together in a bowl and sprinkle on top of the muffins.
  7. Bake the muffins for about 22 to 25 minutes.
  8. Let cool for 5 minutes before taking them out of the tin then serve immediately.

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