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Diabetic Recipes – Desserts

Source: Outsmart Diabetes, October/November 2007

Ginger-Spiced Pumpkin Muffins


1 1/2 c whole wheat flour
1/2 c packed brown sugar
2 tsp baking powder
1 tsp ground cinnamon
1 tsp ground ginger
1/2 tsp salt
1 egg
1 c fat-free milk
1/2 c canned 100% pure pumpkin
1/4 c canola oil
1/2 tsp freshly grated orange zest
Candied orange peel for garnish (optional)


Preheat oven to 375 degrees F. Lightly coat 12-cup muffin pan with cooking spray (or use liners). In large mixing bowl, stir flour, sugar, baking powder, cinnamon, ginger, and salt. In medium bowl, beat egg 30 seconds, until foamy. Add milk, pumpkin, oil, and orange zest. Beat well. Add to flour mixture and stir until moistened. Fill muffin cups three-quarters full with batter. Bake 15 to 17 minutes, until tops spring back when touched with finger. Turn out muffins onto rack to cool. Garnish with candied orange peel before serving, if desired. Muffins can be frozen, tightly wrapped, up to 2 months.

Makes 12 Servings.

Dietary Exchanges: 1 Bread, 1 Fat

Nutrients Per Serving:
146 Calories
3 g Protein
22 g Carbohydrates
5 g Fat
0.5 g Saturated Fat
18 mg Cholesterol
2 g Fiber
189 mg Sodium


Pumpkin Pudding


1 pkg (5.1 oz) sugar-free vanilla instant pudding and pie filling mix
1 can (12 oz) fat-free evaporated milk
1 can (15 oz) pumpkin pie filing
1 tsp pumpkin pie spice


Beat together pudding mix and milk. Refrigerate 5 minutes. Mix in pumpkin and spice. Refrigerate 10 minutes.

Makes 8 Servings.

Dietary Exchanges: 1 Carb, 1/2 Milk

Nutrients Per Serving:
115 Calories
4 g Protein
24 g Carbohydrates
0.5 g Fat
0 g Saturated Fat
2 mg Cholesterol
1 g Fiber
445 mg Sodium


Pumpkin Cake


1 to 1 1/2 c sugar substitute
1/2 c canola oil
1/2 c unsweetened applesauce
3/4 c egg substitute
1 can (15 oz) solid pumpkin (about 2 cups)
3 c all-purpose flour
1 tsp nutmeg
1 tsp cloves
2 tsp cinnamon
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt


Preheat over to 325 degrees F. In a large bowl, mix sugar substitute, oil and applesauce until smooth. Beat in egg substitute until smooth. Add pumpkin and mix well. In a seperate bowl, mix flour, nutmeg, cloves, cinnamon, baking soda, baking powder and salt. Gradually add flour mixture to pumpkin mixture, scraping sides of bowl. Batter should be just blended. Do not overmix. Pour batter into a 13x9x2-inch pan sprayed with cooking spray. Bake 1 hour and 20 minutes or until toothpick inserted in center comes out clean.

Makes 24 Servings.

Dietary Exchanges: 2 Starch, 1 Fat

Nutrients Per Serving:
114 Calories
4 g Total Fat
14 g Carbohydrates
0 mg Cholesterol
1 g Fiber
0 g Saturated Fat
2 g Protein
120 mg Sodium