We Need Your Feedback!

The American Diabetes Association needs your feedback to ensure we are providing the right information in the right way.

You can take the survey now, if you're ready, or take it later after you've spent more time on the site.

Thank you in advance for your help!

Take the Survey Now Take the Survey Later No, thank you.

Diabetes Forecast

The Healthy Living Magazine

Pumpkin Spice Muffins

Per Serving

Pumpkin Spice Muffins

Makes: 16 muffins
Serving Size: 2 muffins
Calories 95
Fat 0.5 g
Saturated Fat 0.2 g
Trans Fat 0 g
Carbohydrate 20 g
Fiber 3 g
Sugars 6 g
Cholesterol 0 mg
Sodium 160 mg
Protein 4 g
Choices: Carbohydrate 1.5
  • Makes: 16 muffins
  • Serving Size: 2 muffins


1 cup whole wheat flour
3 tsp. baking powder
2 tsp. ground cinnamon
2 tsp. ground nutmeg
1/4 cup egg substitute
2 Tbsp. Splenda Sugar Blend for Baking
1 cup canned pumpkin
1/2 cup nonfat milk
1/4 cup unsweetened applesauce
1/4 cup raisins or chopped nut


Preheat the oven to 400°F. Line 16 muffin-pan cups with paper liners or spray with nonstick cooking spray. In a large bowl, stir together the flour, baking powder, cinnamon, and nutmeg. In a medium bowl, beat the egg substitute with a whisk. Add the Splenda, pumpkin, milk, and applesauce; stir until well blended. Stir the raisins or chopped nuts into the flour mixture until just blended. Fill the muffin-pan cups 2/3 full. Bake 20 to 25 minutes, or until a wooden toothpick inserted in the center comes out clean. Remove the muffins from the pans. Serve warm or at room temperature.

Recipe Finder

Show me recipes in:

Get Free Health Tips

Register for free recipes, news you can use, and simple health tips – delivered right to your inbox.