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Diabetes Bites - curated collection of recipes for type 1 & type 2 diabetes

A curated collection of recipes for type 1 and type 2 diabetes by a diabetes educator and nutritionist, complete with nutritional information.

Flaxmeal Pumpkin Muffins

INGREDIENTS:

  • 1 cup Golden Ground Flaxseed (flaxmeal)
  • ½ c pumpkin puree (not pumpkin pie puree)
  • ½ cup monk fruit, allulose, or other non-sugar sweetener such as erythritol
  • 3 eggs
  • ½ cup butter or coconut oil (melted)
  • 1 tsp Baking powder
  • 1 tsp vanilla extract
  • 1 tsp cinnamon
  • ½ tsp allspice
  • 1 tsp ground ginger
  • ¼ tsp cloves, ground
  • ¼ tsp nutmeg
  • ¼ tsp salt

TOPPING (optional):

  • 1 oz cream cheese softened
  • 1 oz butter – softened
  • 2 tsp vanilla extract
  • 2 Tbsp erythritol or other non-sugar sweetener

DIRECTIONS:
MAKE THE MUFFINS

  1. Preheat the oven to 180C/350F degrees.
  2. Grease a muffin tin (it makes 9 muffins) or use muffin cases.
  3. Place all the dry ingredients in a bowl and mix well.
  4. Add the butter, eggs, pumpkin, and vanilla and stir until combined thoroughly.
  5. Spoon the mixture into the muffin tin.
  6. Bake for 20-30 minutes until the tops are firm.

TOPPING

  1. Blend all of the topping ingredients together until smooth (I use a hand blender but a fork and elbow power is good too!).
  2. When the muffins are cool, spread the topping over them.
  3. Eat and enjoy!
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