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Low-Fat Pumpkin Muffins with Crunchy Topping
Source: Reprinted with permission from The Joslin Diabetes Quick and Easy Cookbook. Copyright ©1998 by Francis Towner Giedt, Bonnie Sanders Polin, and Joslin Diabetes Center. Joslin's cookbooks may be purchased from www.store.joslin.org

Canned pumpkin mixed with nutmeg, cinnamon, and allspice make these muffins a treat on those cool autumn days.

Prep Time: 10 minutes
Cook Time: 25 minutes
Difficulty: Easy

Nutrition Facts

Makes 6 servings
Amount Per Serving
Calories 174.5
Total Carbs 28.2 g
Dietary Fiber 1.8 g
Sugars 11.2 g
Total Fat 5.1 g
Saturated Fat 1.0 g
Unsaturated Fat 1.1 g
Potassium 150.0 mg
Protein 4.7 g
Sodium 175.3 mg
Dietary Exchanges
1 Fat , 1/2 Meat , 1/2 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
0 1/2 cup  Oats, rolled, old fashioned
0 1/4 cup  packed brown sugar
1 tsp  low sodium baking powder
0 1/2 tsp  baking soda
0 1/2 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 tbsp  Margarine, 80% fat
1 1/2 tsp  grated orange peel
0.125 tsp  ground cinnamon
1 each  cooking spray
  1. Preheat the oven to 400°F. Line 6 regular muffin tins with paper baking cups or lightly coat the bottoms only with vegetable cooking spray.
  2. In a medium bowl, combine the flour, 1/2 cup (8 tablespoons) oats, 1/4 cup (4 tablespoons) brown sugar, baking powder, baking soda, 1/2 teaspoon cinnamon, nutmeg, allspice and salt (if using).
  3. In a small bowl, whisk together the pumpkin, egg, milk, and margarine. Make a well in the center of the dry ingredients and add the pumpkin mixture, Mix just until the dry ingredients are moistened. Do not overmix.
  4. Spoon the batter into the prepared muffin cups, filling almost full.
  5. To make the topping, mix together the remaining 2 tablespoon of oats, remaining 1/2 tablespoon brown sugar, orange zest, and 1/8 teaspoon of cinnamon; sprinkle evenly over the top of each muffin.
  6. Bake for 22 - 25 minutes, or until a tester inserted in the center comes out with only a few moist crumbs attached. Cool the muffins in the pan on a wire rack for 5 minutes before removing. serve warm.

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