Whole Wheat Pumpkin Muffins

It's fall, and it's almost Halloween. If you're craving a yummy pumpkin recipe as you carve the jack-o-lantern, try this one. These moist pumpkin muffins are melt-in-your-mouth delicious!

Ingredients

• 1 1/3 cups all-purpose flour
• ¾ cup whole wheat flour
• 3 tablespoons sugar substitute*
• 1 ½ teaspoons baking powder
• 1 teaspoon pumpkin pie spice
• ½ teaspoon baking soda
• ½ teaspoon salt
• 2 eggs, beaten
• 1 cup canned solid-pack pumpkin
• 2/3 cup orange juice
• 3 tablespoons honey
• ¼ cup canola oil

*This recipe was tested with sucralose-based sugar substitute.

Directions:

1. Preheat oven to 400°F. Coat 12 (2-1/2-inch) muffin cups with nonstick cooking spray.
2. Combine all-purpose flour, whole wheat flour, sugar substitute, baking powder, pumpkin pie spice, baking soda and salt in large bowl.
3. Combine eggs, pumpkin, orange juice, honey and canola oil in medium bowl. Add to dry ingredients, stirring just until moistened. Spoon into prepared muffin cups. Bake 15 to 20 minutes or until toothpick inserted into centers comes out clean. Cool in muffin pan on wire rack 5 minutes. Remove from pan. Serve warm. Makes 12 servings.

Nutrition per Serving:

(Serving size = 1 muffin)

• Calories = 164
• Total fat = 6 g
• Saturated fat = 1 g
• Carbohydrate = 26 g
• Protein = 4 g
• Fiber = 2 g
• Cholesterol = 35 mg
• Sodium = 214 mg

Dietary Exchanges:

• Starch = 1 ½
• Fat = 1

Source: www.diabeticcooking.com