Applesauce and pumpkin make these muffins moist, low-fat, healthful and delicious. Serve them for Thanksgiving or Christmas breakfast or brunch, or for a lunchbox treat. Source: Diabetic Living Magazine

Diabetic Living Magazine


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 375 degrees F. Lightly coat twelve 2-1/2-inch muffin cups with nonstick cooking spray; set aside. In a large bowl, stir together all-purpose flour, whole wheat flour, wheat germ, pumpkin pie spice, baking powder, salt, and baking soda; set aside.

  • In a medium bowl, combine egg, pumpkin, buttermilk, applesauce, brown sugar, and oil; add pumpkin mixture all at once to flour mixture. Stir just until moistened.

  • Divide batter evenly among prepared muffin cups, filling each about two-thirds full. Bake about 25 minutes or until golden brown and a toothpick inserted near centers comes out clean.

  • Cool in muffin cups on a wire rack for 5 minutes. Remove from muffin cups; serve warm.


Tips: You can substitute 2 eggs, lightly beaten, for 1/2 cup egg substitute.

To make 3/4 cup sour milk, place 2 1/4 teaspoons lemon juice or vinegar in a glass measuring cup. Add enough milk to make 3/4 cup total liquid; stir. Let mixture stand for 5 minutes before using.

Nutrition Facts

127 calories; 2.9 g total fat; 0.5 g saturated fat; 1 mg cholesterol; 192 mg sodium. 152 mg potassium; 21.6 g carbohydrates; 1.9 g fiber; 7 g sugar; 4.2 g protein; 3311 IU vitamin a iu; 1 mg vitamin c; 47 mcg folate; 47 mg calcium; 2 mg iron; 24 mg magnesium;