LINDA'S DIABETIC-FRIENDLY PUMPKIN STICKY-BUNS

Tonight I noticed I had a can of pumpkin in the pantry and decided to try a diabetic-version of some Sticky-Bun Pumpkin Muffins from pre-diabetes days.  They actually turned out to be very good and I think you will enjoy them.  My 19-year-old grandson who is not diabetic ate three of them and I told him, "no more."  My husband, who is not diabetic and swears he can't stand "diabetic food" ate one and said it was very good!  My diabetes is controlled so I used a little sugar figuring the nuts compensate for it.  If you need to totally avoid sugar, use Splenda instead of sugar.  I used 2 cups of Splenda and 1 cup of sugar (less sugar than Splenda Baking Blend) but you can use 3 cups of Splenda.  I only had chopped pecans but next time I would like to place a pecan half in each muffin cup along with the chopped ones.

Preheat oven to 350 degrees.
Spray 24 to 30 muffin cups lightly with nonstick cooking spray; set aside.

1 cup chopped pecans + 24-30 pecan halves
1 stick butter, melted
1/3 cup firmly packed Splenda Brown Sugar Blend
2 tbsp sugar-free maple-flavored syrup

Spread the pecans out on a cookie sheet with sides and toast in the oven for about 5 to 10 minutes or until lightly toasted, stirring once; set aside.

In a small bowl combine the melted butter, brown sugar blend, and maple-flavored syrup until well blended. Place one teaspoon of the butter mixture into each of the muffin cups.  Sprinkle with a teaspoon plus of the chopped nuts and place 1 pecan half in each cup.  Use all the chopped nuts. Set aside.


3 1/2 cups white whole-wheat flour
2 cups Splenda Granulated
1 cup granulated sugar
1 tbsp apple pie spice
1/2 tsp ground cinnamon
1 tsp baking soda
1 tsp salt
1 can (15-oz) pumpkin
1 cup canola oil
4 large eggs
2/3 cup water

In a large mixing bowl, combine the two flours.  When flours are well blended add the Splenda, sugar, pie spice, cinnamon, baking soda, and salt stirring to mix together well.  Make a well in the center of the dry ingredients.

Using a wire whisk, whisk together the pumpkin, canola oil, eggs, and water.  Add the pumpkin mixture to the well of the dry ingredients and blend together with a silicone spatula just until moistened.

Spoon the batter into the muffin cups atop the butter mixture and nuts.  Fill each cup approximately 3/4 full.  Place in 350 degree oven and bake approximately 25 minutes until a wooden toothpick inserted in the center comes out clean.

Remove muffins from the oven and immediately invert onto the cookie sheet you used to toast the nuts.  Gently replace any nuts left in the muffin cups to the top of the muffins, pressing down gently to stick in place.  Remove to a wire rack to cool completely.  Allow to cool for about 5 minutes before eating.

Tip: These are really good warm.

Note: As you can probably tell from the picture, I added some chopped peanuts because I only had a handful of pecans since this was a last minute decision.  The peanuts were great but next time I will use all pecans, just because pecans are my favorite nuts.