Delightful Diabetic Butternut Squash Muffins
Indulge in these delightful diabetic-friendly Butternut Squash Muffins, perfect for a healthy breakfast or snack! Bursting with the natural sweetness of roasted butternut squash and accented by warm pumpkin pie spices, these muffins are not only delicious but also crafted with consciences ingredients like Splenda for sweetness, making them suitable for those managing their blood sugar levels. Easy to prepare and full of flavor, share them with family and friends who seek a healthier option without compromising taste. Enjoy a guilt-free treat that combines the earthy flavors of squash with the warmth of spices, offering a delightful way to incorporate more vegetables into your diet.
N/A
Servings
125
Calories
9
Ingredients
Ingredients
Butternut Squash
1 1/2 cups (peeled, seeded, and cubed)
Cake Flour
1 1/2 cups (sifted)
Baking Powder
2 teaspoons
Splenda Granular
1/2 cup
Salt
1/2 teaspoon
Pumpkin Pie Spice
2 - 3 teaspoons
Milk
3/4 cup
Eggs
2 (beaten)
Butter
2 tablespoons (melted)
Instructions
1
Preheat the oven to 400°F (200°C). Lightly grease a 12-cup muffin pan or line it with paper liners.
2
In a medium saucepan, add enough water to cover the butternut squash cubes. Bring to a boil and cook for about 20 minutes or until the squash is tender. Drain the squash and transfer it to a food processor. Puree until smooth.
3
In a large mixing bowl, whisk together the cake flour, baking powder, Splenda Granular, salt, and pumpkin pie spice until well combined.
4
In another bowl, mix the milk, beaten eggs, and melted butter together until well blended.
5
Stir in the pureed butternut squash into the wet ingredients until fully incorporated.
6
Gently fold the wet mixture into the dry ingredients, mixing only until moistened; do not overmix to keep the muffins light and fluffy.
7
Spoon the batter into the prepared muffin pan, filling each cup about halfway to two-thirds full to allow for rising.
8
Place the muffin pan in the preheated oven and bake for 20 to 25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
9
Once baked, remove the muffins from the pan and let them cool on a wire rack before serving. Enjoy!
Nutrition Information
3.5g
Fat
15g
Carbs
2.5g
Protein
1g
Fiber
Frequently Asked Questions
Frequently Asked Questions
What are Delightful Diabetic Butternut Squash Muffins?
They are a diabetic-friendly snack or breakfast option made with butternut squash, pumpkin spices, and Splenda.
How many calories are in one muffin?
Each muffin contains approximately 125 calories.
What is the total fat content per serving?
There are 3.5 grams of fat per muffin.
How many carbohydrates are in each muffin?
Each muffin contains 15 grams of carbohydrates.
How much protein does one muffin provide?
One muffin provides 2.5 grams of protein.
What is the fiber content of these muffins?
Each muffin contains 1 gram of fiber.
Is this recipe suitable for diabetics?
Yes, it is specifically crafted with ingredients like Splenda to be suitable for those managing blood sugar levels.
How much butternut squash is required?
You will need 1 1/2 cups of peeled, seeded, and cubed butternut squash.
What type of flour should I use?
The recipe calls for 1 1/2 cups of sifted cake flour.
What sweetener is used in this recipe?
The recipe uses 1/2 cup of Splenda Granular.
How do I prepare the butternut squash?
Boil the squash cubes for 20 minutes until tender, then puree them in a food processor until smooth.
What is the recommended oven temperature?
Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius).
How long do the muffins need to bake?
Bake the muffins for 20 to 25 minutes.
How many muffins does the recipe yield?
The recipe is designed for a standard 12-cup muffin pan.
What spices are used for flavor?
The recipe uses 2 to 3 teaspoons of pumpkin pie spice.
How many eggs are needed?
You will need 2 beaten eggs.
How much milk is in the recipe?
The recipe uses 3/4 cup of milk.
Is butter included in the ingredients?
Yes, 2 tablespoons of melted butter are required.
What is the best way to tell if the muffins are done?
Insert a toothpick into the center; if it comes out clean, they are finished.
Should I grease the muffin pan?
Yes, lightly grease the pan or use paper liners to prevent sticking.
How much should I fill the muffin cups?
Fill each cup about halfway to two-thirds full to allow space for rising.
Why should I not overmix the batter?
Mixing only until moistened ensures the muffins stay light and fluffy.
Can I cool the muffins in the pan?
It is recommended to remove them from the pan and let them cool on a wire rack.
What is the sodium content of this recipe?
While exact sodium totals aren't listed, the recipe uses 1/2 teaspoon of salt and 2 teaspoons of baking powder.
Does this recipe contain sugar?
No added sugar is listed; it uses Splenda as a sugar substitute.
Is the squash roasted or boiled?
The instructions specify boiling the squash until tender before pureeing.
What is the primary vegetable in this muffin?
The primary vegetable used is butternut squash.
What category of food do these fall into?
They are categorized as quick bread or vegetable muffins.
Are these muffins good for a snack?
Yes, they are described as a guilt-free treat perfect for a healthy snack.
How many total ingredients are used?
There are 9 main ingredients in this recipe.