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Diabetic Whole-Wheat Pumpkin Muffins

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Serves/Makes: 12
Ready in: 30-60 minutes

1 1/2 cup whole-wheat flour

1/4 cup sugar

1 teaspoon salt

1 teaspoon ground allspice

1 teaspoon ground nutmeg

1/2 teaspoon baking powder

1/2 teaspoon baking soda

3/4 cup canned pumpkin

1/2 cup canola oil

1/2 cup honey

1/2 cup frozen apple juice concentrate, thawed

1/2 cup chopped walnuts

1/2 cup golden raisins

Preheat oven to 350 degrees F. Coat muffin pan with nonstick cooking spray; set aside.

Combine flour, sugar, salt, allspice, nutmeg, baking powder and baking soda in large bowl; mix well. Add remaining ingredients; mix well. Divide batter equally among muffin cups.

Bake 12 to 15 minutes or until toothpick inserted into centers comes out clean. Transfer to wire rack to cool completely.

Recipe Source: cdkitchen.com

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