Recipe: Diabetic-friendly pumpkin muffins

Pumpkin muffin

Something sweet without being too sinful; I love these pumpkin muffins.

Boil the pumpkin and drain the water by allowing it to sit in a collander for an hour. Squeeze the water out by pressing the cooked pumpkin into the collander. Then you will need to do the following:

  • Measure 1 cup pure pumpkin puree
  • 2 cups gluten free oats oats
  • 1 cup ricotta cheese
  • ¼ cup stevia
  • 2 tbsps olive oil
  • 2 cup self-raising flour
  • 3 eggs 
  • 1 tsp mixed spice
  1. Use a hand blender to mix all the ingredients together, but do not over mix or over process. 
  2. Place muffin cases into a muffin tray. 
  3. Fill muffin cases with the mixture.
  4. Bake at 180°C for 20 minutes or until an inserted toothpick comes out clean. 

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