Pumpkin Bread Pudding Cupcakes Recipe - PCOS-Friendly Recipe

Pumpkin Bread Pudding Cupcakes Recipe
Servings: 24
Dessert

Nutrition per Serving

0 Calories
0g Protein
0g Carbs
0g Fat

Ingredients

  • 4 large eggs
  • 4-1/2 cups canned pumpkin
  • 1-1/2 cups 2% milk
  • 1 cup sugar
  • 1 cup half-and-half cream
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground nutmeg
  • 1-1/2 teaspoons vanilla extract, divided
  • 10 cups cubed French bread (1-inch pieces)
  • 1/2 cup butter, cubed
  • 1 cup packed brown sugar
  • 1 tablespoon light corn syrup
  • 1 cup chopped pecans

Instructions

  1. In a large bowl, whisk eggs, pumpkin, milk, sugar, cream, cinnamon, salt, nutmeg and 1/2 teaspoon vanilla until blended. Gently stir in bread. Refrigerate, covered, 1 hour.
  2. Preheat oven to 350 °. Fill foil-lined muffin cups with bread pudding mixture. Bake 20-25 minutes or until firm to the touch.
  3. Meanwhile, in a small heavy saucepan, melt butter. Stir in brown sugar and corn syrup. Bring to a boil, stirring constantly. Cook, without stirring, 2-3 minutes longer or until slightly thickened. Remove from heat; stir in pecans and remaining vanilla.
  4. Spoon 1 tablespoon sauce over each cupcake. Bake 5-6 minutes longer or until topping is set. Cool 10 minutes before removing from pans to wire racks. Serve warm. Refrigerate leftovers.

PCOS-Friendly Foods in This Recipe

This recipe contains the following foods that may benefit PCOS management: Cinnamon.

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).

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