Baked: Pumpkin Muffins

These muffins are so good you will hardly notice that they are low sugar and healthy.

This recipe includes fertility superfoods such as:

Cinnamon, Apples

Health and fertility benefits of Pumpkin Muffins

Cinnamon is one of the best ingredients that someone with insulin sensitivity can eat. Half a teaspoon of cinnamon per day has been shown to be very effective at normalizing blood sugar levels. Cinnamon contains hydroxychalcone, which is thought to enhance the effects of insulin. It has also been suggested that Cinnamon prevents post-meal blood sugar spikes by slowing the gastric emptying rate - meaning that food digests slowly. (Reference: http://www.ncbi.nlm.nih.gov/pubmed/11506060). Apples will improve your body's sensitivity to insulin (Reference: http://care.diabetesjournals.org/content/27/1/281.full)

Ingredients

1 cup pumpkin (no salt), canned
1/2 cup canola oil
1/4 cup applesauce, unsweetened
1 large egg
1 serving 1 tablespoon molasses
1 1/2 cups wheat flour
16 oz sweetener (granulated splenda)
1 tsp baking soda
1 tsp baking powder, low sodium
3/4 tsp cinnamon
1 tsp pumpkin pie spice
1/2 tsp salt

Instructions

1. Mix the canned pumpkin, canola oil, applesauce, egg and molasses together until well blended.

2. Combine the dry ingredients and sift.

3. Add the dry ingredients to the wet ingredients and mix until just blended and moist.

4. Pour into muffin tins sprayed with cooking spray like Pam.

5. Bake at 350 °F (175 °C) for about 20-25 minutes.

Add a review for Pumpkin Muffins