- prep: 10 min
- cook: 6 min
- total: 16 min
Summary
These little beauties are a beautiful color and will keep you full for hours after eating just one serving. I needed to use up extra canned pumpkin and thought I'd give it a try. - I got it out of the Martha Stewart Living magazine
Ingredients
- 1 1/4 cups all-purpose flour
- 2 tablespoons sugar
- 2 teaspoons baking powder
- 1/2 teaspoon cinnamon
- 1/2 teaspoon ginger
- 1/2 teaspoon nutmeg
- 1/2 teaspoon salt
- 1 pinch clove
- 1 cup 1% low-fat milk (can be any kind)
- 6 tablespoons canned pumpkin puree
- 2 tablespoons melted butter
- 1 egg
Instructions
Click Here For Step-By-Step Instructions
Tags
Nutrition
Nutritional Info

- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 501 % Daily Value *
- Total Fat: 9 g 14.52%
- Saturated Fat: 6 g 29.04%
- Trans Fat: 0 g %
- Cholesterol: 25 mg 8.42%
- Sodium: 713 mg 29.7%
- Calcium: 269 mg 26.86%
- Potassium: 68 mg 1.94%
- Magnesium: 0 mg 0%
- Iron: 2 mg 12.04%
- Zinc: 0 mg 0%
- Total Carbohydrate: 86 g %
- Dietary Fiber: 2 g 8.23%
- Sugar: 53 g
- Protein: 11 g
- Alcohol: 0 g
- Omega 3 Fatty Acid: 0 g
- Omega 6 Fatty Acid: 0 g
- Vitamin A 45.09%
- Vitamin C 0.79%
- Vitamin D 0%
- * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Diabetes Exchanges
- Exchange - Fat2
- Exchange - Fruit0
- Exchange - NonFat Milk0
- Exchange - Other Carbs3
- Exchange - Starch2
- Exchange - Vegetables0
- Exchange - Lean Meat0
- Exchange - Alcohol0
MyPlate Info
- MyPlate - Grain Total2 oz-eq
- MyPlate - Vegetable Total0 c
- MyPlate - Fruit0 c
- MyPlate - Dairy1 c
- MyPlate - Protein Total0 oz-eq