Recipe Image

Pumpkin Muffins

  • 20 m
  • 35 m
Diabetic Living Magazine
“The secret to these delicious low-calorie muffins is a combination of moist, rich pumpkin and flavorful buckwheat. They're also rich in fiber.”


    • Nonstick cooking spray
    • 1⅓ cups all-purpose flour
    • ¾ cup buckwheat flour
    • ¼ cup sugar plus 2 packages heat-stable sugar substitute, or ⅓ cup sugar
    • 1½ teaspoons baking powder
    • 1 teaspoon ground cinnamon
    • ½ teaspoon baking soda
    • ½ teaspoon salt
    • 2 eggs, lightly beaten
    • 1 cup canned pumpkin
    • ½ cup fat-free milk
    • 2 tablespoons cooking oil
    • ½ teaspoon finely shredded orange peel
    • ¼ cup orange juice


  • 1 Spray twelve 2- ½-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.
  • 2 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).
  • 3 Spoon batter into the prepared muffin cups, dividing the batter evenly. Bake in a 400°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.
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