Snow Day Pumpkin Muffins

This recipe was inspired by an early snow day in Michigan! This recipe features pumpkin puree and a variety of ingredients (ground flaxseed, prunes, and whole wheat flour instead of white flour) that make it a good source of fiber. Enjoy this recipe as a post-exercise snack or a light breakfast.

Makes 10 servings
Serving size: 1 muffin
Prep time: 15 minutes
Cook time: 20 minutes

Ingredients for pumkin muffins

  • ¾ cup whole wheat flour
  • 1 tbsp ground flaxseed
  • ½ cup rolled oats
  • ¼ cup Splenda Baking Blend
  • ½ tsp salt
  • ½ tsp baking soda
  • ½ tsp baking powder
  • 1 tsp cinnamon
  • ½ tsp pumpkin spice
  • 1 cup pumpkin pureed
  • 1 egg
  • ¼ cup veg oil
  • ¼ cup prunes, diced

Directions for pumpkin muffins

  1. Preheat oven to 350 degrees.
  2. Line muffin pan with paper liners.
  3. Combine dry ingredients: whole wheat flour, ground flaxseeds, rolled oats, Splenda Baking Blend, ground cinnamon, pumpkin spice, salt, baking soda, and baking powder.
  4. In a separate bowl, stir together wet ingredients: pumpkin puree, egg, and vegetable oil.
  5. In a large bowl mix together dry and wet ingredients.
  6. Gently stir in prunes.
  7. Spoon muffin batter into lined muffin cups
  8. Fill each muffin cup approximately ¾ of the way full
  9. Bake at 350 degrees for 20 minutes
  10. Enjoy warm!

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Nutrition facts

Per Serving

  • calories: 154
  • carbohydrate: 21g
  • fat: 7g
  • fiber: 4g
  • potassium: 38mg
  • protein: 3g
  • sodium: 213mg
  • sugar: 8g

Disclaimer: Type2Diabetes.com cannot guarantee a recipe that has been scaled to make a different number of servings from the original.


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