Okay okay...Given the fact that I AM diabetic, I thought maybe it was time to share one of my favorite recipes with y'all. It's super simple. I found the recipe on the American Diabetes website and tweaked it until I liked the flavor.
Whatcha need:
2 cups whole wheat flour
2 teaspoons baking powder
1 teaspoon baking soda
2 1/2 teaspoons ground cinnamon
2 teaspoons ground nutmeg
2 eggs, beaten
1 cup pumpkin puree
1/4 cup white sugar
2 cups unsweetened applesauce
2 tablespoons vegetable oil
1 teaspoon almond extract **vanilla works if you don't have almond**
2 teaspoons baking powder
1 teaspoon baking soda
2 1/2 teaspoons ground cinnamon
2 teaspoons ground nutmeg
2 eggs, beaten
1 cup pumpkin puree
1/4 cup white sugar
2 cups unsweetened applesauce
2 tablespoons vegetable oil
1 teaspoon almond extract **vanilla works if you don't have almond**
Whatcha do:
Preheat the oven to 350 degrees F. In a medium bowl, mix together flour, baking powder, baking soda, cinnamon and nutmeg; set aside. (I used my large glass measuring cup. Thanks hubby for a FABULOUS Christmas present.) In a large bowl, combine eggs, pumpkin, sugar, applesauce, vegetable oil, and almond extract. Slowly add the flour mixture to the large bowl until just blended. Do not over beat. Pour the batter into 18 nonstick muffin cups OR if you use the larger muffin tin, you can do roughly 12.Bake for 25 to 30 minutes. When you press the muffins and they bounce back, you're good to go! Remove muffins from the oven, and let cool slightly. Remove the muffins from the pan, and let cool completely. They go fabulously with just simple "I Can't Believe It's Not Butter," or cinnamon butter. I'll be posting the recipe for that later on today! I'm going to make some more muffins :)
**for those that are carb countin' fools like me...the smaller size muffins are 17.2. The bigger ones that I do are 28 carbs :) **
