Pumpkin bread/muffins/cupcakes are pretty good for my diabetes since pumpkin has fiber and protein and beta-carotene, and only 8 g. of carbs per cup. Basically, it's good stuff. I'll even recommend canned pumpkin to some of my doggie patients that are having some GI issues (helps firm up those poops!). I found a pumpkin bread recipe that was super popular online at AllRecipes and made 1 loaf of bread subbing some whole wheat flour for the all purpose, cutting back the sugar, and subbing one of the eggs with 1 c. unsweetened applesauce. It came out so moist and delicious I wanted to see how far I could push the healthy substitutions. So I made it again with 1/3 of the sugar, 2/3 whole wheat vs. all purpose flour, and just decreased to 3 eggs. It still came out yummy. The second time around I made the recipe into cupcake/muffins and iced some with cream cheese frosting (not diabetic friendly). They were brought into work for Vet Tech Appreciation Week and I heard they were good. I only ate the un-iced muffins and they were still really tasty, though not as moist as the first batch of bread. Warning note: this recipe still has about 29g of carbs per serving. So it's only diabetes friendly if you eat like half to one serving. I know it's super hard to do that. Believe me, I wanted to eat the whole loaf in one sitting.
"Healthy-ish" Pumpkin Muffins
Recipe altered from http://allrecipes.com/recipe/6820/downeast-maine-pumpkin-bread/
- 1 15 oz. can pumpkin
- 1 c. vegetable oil
- 1 c. sugar
- 2/3 c. water
- 3 eggs (or substitute unsweetened apple sauce to make vegan)
- 2 &1/4 c. whole wheat flour
- 1 & 1/4c. all purpose flour
- 2 tsp. baking soda
- 1 &1/2 tsp. salt
- 1 tsp. ground cinnamon
- 1 tsp. ground nutmeg
- 1/2 tsp. ground cloves
- 1/4 tsp. ground ginger
- Preheat oven to 350*F. In a large bowl, use a hand mixer or whisk to mix together canned pumpkin, oil, sugar, water, and eggs.
- In another large bowl, mix together whole wheat and all purpose flour, baking soda, salt, cinnamon, nutmeg, cloves, and ginger. Combine dry ingredients into wet ingredients and stir until just combined.
- If making bread, pour into a greased and flour coated bread pan and bake for about 1 hour, or until a toothpick comes out clean. If making cupcakes, pour into lined muffin tins and bake for about 25-30 minutes or until toothpick comes out clean. Allow to cool on a wire rack for 15 minutes. Frost if desired.
Makes 3 cups
Recipe from Cook's Illustrated Cream Cheese Frosting Recipe
- 12 oz. cream cheese, softened
- 6 tbs. unsalted butter, softened
- 4 tsp. Greek yogurt
- 1 tsp. vanilla
- 1/4 tsp salt
- 1 &3/4 c (7 oz) confectioners' sugar*
- In a food processor, process cream cheese, butter, Greek yogurt, vanilla and salt untilcombined, about 5 seconds. Scrape downsides of bowl as needed. Add confectioners' sugar and process until smooth, about 10 more seconds