WELCOME TO DIABETIC ENJOYING FOOD

I have chosen this name for this blog because it truly states my story. I am a type II diabetic who most certainly enjoys food. When I was diagnosed with diabetes several years ago, my blood sugar level was over 400. With some oral medications, a lot of research and some trial and error, I have found that unlike my ancestors I truly can continue to enjoy food. I hope this blog will help you to also enjoy food and be healthy. Some recipes are my originals and some I have collected.

Saturday, November 22, 2014

SPICED PUMPKIN CUPCAKES



  • 1 package (2-layer size) sugar-free yellow cake mix
  • 1 package (4-serving size) sugar-free vanilla instant pudding mix
  • 1 cup canned pumpkin
  • 1/2 cup canola, olive, or coconut oil
  • 1/2 cup water
  • 3 eggs
  • 1 1/2 teaspoons ground cinnamon 
  • 1 teaspoon ground cloves
  • 1 teaspoon vanilla extract
  • Preheat oven to 350°F. 
  • Beat all ingredients in large bowl with electric mixer on low speed just until moistened, scraping side of bowl frequently. Beat on medium speed 2 minutes or until well blended.
  • Spoon batter into 24 lightly greased or paper-lined muffin cups, filling each cup 2/3 full.
  • Bake 20 minutes or until toothpick inserted into cupcake comes out clean. Cool in pans on wire rack 10 minutes. Remove from pans; cool completely.
  • Frost with a sugar-free vanilla or cream cheese frosting. Or lightly sprinkle with powdered sugar.
  • Note: This recipe is one from McCormick's spices that I changed into a sugar-free recipe.