• prep: 10 min
• cook: 6 min
• total: 16 min

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

• 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

Click Here For Step-By-Step Instructions

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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

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