[ Diabetes Type 2 ]

Pumpkin Muffins Two Ways, Diabetic Friendly | Cooking and Recipes

I was inspired to make these when Matt and I were stuck inside during the hurricane last week; we were lucky to not lose power so I figured I should take the opportunity to do a little experimental baking! Pick this pumpkin enchilada recipe when you’re looking for an easy and nutritious weeknight dinner. There are many different recipes and treats that include pumpkin, however I wanted to bring a little something different to your table. A user or developer can also install an APK file directly to a device (that is, not via download from the network) from a desktop computer, using a communication program such as adb. Awesome recipe! Seeds are also portable so you can carry them as a quick snack on-the-go. You can also add pumpkin seed powder to scones, muffins, cookies, and other baked goods.

Low Fat Cranberry Pumpkin Scones – Fresh baked still warm-from-the-oven low-fat cranberry-pumpkin scones make a perfect Autumn Sunday morning breakfast treat, especially if you’re a scone lover, which I am. Who knew it was just one step in the road to temptation? I also like to add cream cheese to the combination to add depth to it. Not only that but we saved a whopping 51 calories per muffin! Gradually mix in flour mixture; stir in morsels. Place in 350 degree oven and bake approximately 25 minutes until a wooden toothpick inserted in the center comes out clean. If you don’t remember what’s so great about pumpkin, refer back to this post from my Paleo pumpkin muffin recipe.

Disclaimer Statements: Statements and opinions expressed on this Web site are those of the authors and not necessarily those of the publishers or advertisers. Individuals hunting for a guided way towards health and with few expectations will benefit from Diabetes Destroyer. Measure all of the dry ingredients into a bowl. Toss in the raisins. I won’t lie to you, like regular milk coconut milk is high in fats. Stir just to combine. You can read more about using starches in paleo grain-free baking over at Paleo Fondue, an informative blog I stumbled upon while researching the properties of arrowroot starch.

Bake in the pre-heated oven for 25 minutes, or until firm to the touch. Let cool in the tin for 5 minutes before removing to a wire rack to finish cooling. Since this is a Paleo recipe they needed to figure out how to bring you cheesecake flavor without the dairy, and they’ve borrowed from vegan recipes and are using cashews as the cheese stand-in. (If you don’t the coconut oil will solidify and you will get lumps and bumps. You can use 100% whole wheat flour but the end result won’t be as light and fluffy. Fill each muffin cup with about 3/4 full of batter (I used my small cookie scoop). Note that pumpkin and lasagna go together like peas and carrots so there’s quite a few perfect recipes around.

Stir just to mix. Preheat oven to 350°F. You can find diabetic meal plan suggestions and more about Glucerna’s Steady Ahead campaign as well. This recipe for the oatmeal muffins was adapted from my Baked Cranberry Pumpkin Oatmeal, which makes a great Thanksgiving Day breakfast. Store in an airtight container. If you are not going to eat them all within a couple of days, freeze any leftovers in an airtight container. You can reheat in the microwave for half a minute when you want to eat them.

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