Pumpkin Spice Muffins - PCOS-Friendly Recipe
Nutrition per Serving
Ingredients
- 1/2 c. granulated sugar
- 1/2 c. packed light brown sugar
- 6 tbsp. unsalted butter
- 2 tsp. ground cinnamon
- 2 tsp. vanilla extract
- 1 1/2 tsp. ground ginger
- 1/2 tsp. ground cloves
- 1 tsp. baking powder
- 1 tsp. baking soda
- 3/4 tsp. salt
- 2 large eggs
- 2 large egg whites
- 1 1/4 c. pumpkin purée
- 2 1/2 c. all-purpose flour
- 1/2 c. milk
- 1 1/2 c. fresh or frozen cranberries
Instructions
- Heat oven to 350 °F. You'll need 20 muffin cups lined with paper liners. Beat sugars, butter, spices, vanilla, baking powder, baking soda, and salt in a large bowl with mixer on medium speed 2 minutes until blended.
- Beat in eggs and whites. Beat in pumpkin purée on low speed until just combined. Alternately beat in flour, then milk, until just blended. Stir in berries.
- Put 1/4 cup batter in each muffin cup. Bake 30 minutes or until toothpick inserted into centers comes out clean. Cool 5 minutes in pans on rack, remove from pans and cool completely.
- Drizzle: Up to 4 hours before serving, stir ingredients in small bowl until smooth. Scrape into a small ziptop bag. Cut a small tip from one corner of bag and drizzle over cupcakes. Garnish with pumpkin seeds.
PCOS-Friendly Foods in This Recipe
This recipe contains the following foods that may benefit PCOS management: Cinnamon, Cranberries.
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). Researche...
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