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    Pumpkin Muffins- Diabetic

    Pumpkin Muffins (Diabetic)

    Makes 12
    serving size; 3 muffins
    exchange; 1/2 meat, 1 bread/1/4 vegetable, 1/2 fruit, 1/2 milk.

    1 cup pumpkin
    2 eggs beaten
    2/3 cup non-fat dry milk powder
    2 tsp. pumpkin spice
    1 tsp cinnamon
    6 pkg. sugar substitute
    1/2 cup grated carrots
    6 Tbsp. flour
    1 tsp. baking soda
    4 Tbsp. raisins
    1 tsp vanilla


    Preheat oven to 350° F.

    Combine all dry ingredients in a bowl, add eggs and vanilla, then add pumpkin, raisins and carrots; mix well.

    Spray a 12-cup muffin pan with non-stick spray.

    Put mixture into muffin pan.

    Bake for 15 minutes.








 

 

 

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