The secret to these delicious low-calorie muffins is a combination of moist, rich pumpkin and flavorful buckwheat. They're also rich in fiber.

Diabetic Living Magazine
Source: Diabetic Living Magazine
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Spray twelve 2-1/2-inch muffin cups with nonstick coating; set pan aside. In a medium bowl combine the all-purpose flour, buckwheat flour, sugar plus sugar substitute or the sugar, baking powder, cinnamon, baking soda, and salt. Make a well in the center of flour mixture; set aside.

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  • In another bowl combine the eggs, pumpkin, milk, oil, orange. peel, and orange juice. Add the egg mixture all at once to the four mixture. Stir just until moistened (batter should be lumpy).

  • Spoon batter into the prepared muffin cups, dividing the batter evenly. Bake in a 400 degree F oven for 15 to 20 minutes or until the muffins are light brown. Cool in muffin cups on wire rack for 5 minutes. Remove from muffin cups; serve warm.

Nutrition Facts

134 calories; protein 4g 8% DV; carbohydrates 22g 7% DV; exchange other carbs 1.5; dietary fiber 2g 8% DV; sugars -1g; fat 4g 6% DV; saturated fat 1g 5% DV; cholesterol 36mg 12% DV; vitamin a iu -1IU; vitamin c -1mg -2% DV; folate -1mcg; calcium -1mg; iron -1mg -6% DV; magnesium -1mg; potassium -1mg; sodium 204mg 8% DV; thiamin -1mg -100% DV.