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