Pumpkin is always a favorite fall and holiday item. There are few scents that convey the warmth and comfort of fall as well as the aroma of a pumpkin dish baking in the oven. That sweet, spicy smell wafting through the home is enough to calm even the most hurried holiday hostess. Not only are pumpkins a part of our fall decor, they are also a big part of our diet, and pumpkin is a healthy food we should all enjoy. Help the diabetic in your life enjoy pumpkin treats, too. Orange-glazed pumpkin bundt cake is a diabetic friendly recipe.
ORANGE-GLAZED PUMPKIN BUNDT CAKE
1 cup all-purpose flour 1/2 cup whole-wheat flour 2 tsp pumpkin pie spice 1 tsp baking powder 1/2 tsp baking soda 1/4 tsp salt 1/4 cup Smart Balance Butter-Flavored Spread 1/2 cup Splenda 1/2 cup light brown sugar 1 cup canned pumpkin 1 large egg or 1/4 cup egg substitute 1/2 cup low-fat buttermilk 2 tsp vanilla extract 1/3 cup powdered sugar (see below) 2 tsp orange juice
Preheat oven to 350 degrees. Coat a 6 cup bundt pan with non-stick cooking oil spray and set aside.
Combine flours, spice, baking powder, baking soda and salt in a medium mixing bowl and whisk to mix well. Set aside.
Combine butter flavored spread, Splenda and brown sugar in a large mixing bowl and beat with electric mixer at medium speed until well blended. Beat in egg and pumpkin. Reduce mixer speed to low, beat flour mixture into pumpkin mixture. Mix in buttermilk and vanilla just until moistened. Spoon the batter into pan and bake 25 to 30 minutes or until a toothpick inserted in the center comes out clean. Cool in bundt pan on a wire rack for 10 minutes, then remove from pan and cool completely on rack.
If you wish to use the glaze, combine the sugar free powdered sugar (recipe below) and orange juice in a small bowl. Stir until well mixed; add water a drop at a time if needed to reach drizzling consistency. Drizzle over cooled cake. NOTE: This recipe was adapted from "The Big Book of Diabetic Desserts" by Jackie Mills.
*To make sugar-free powdered sugar:
Put 3/4 cup of Splenda Granular and 2 tablespoons cornstarch in a blender and blend until it is a very fine powder. 0 grams of sugar and only 4 carbs per tablespoon. Now don't tell! Most people won't know the difference.
Do Join Us For Tea And Treats As You Browse What's New
Smell the ocean, feel the breeze, hear the ocean, be at ease.
You'll find us in our little cottage by the sea.
Almost Daily Musings Typed From Me To You
Follow me on Twitter
Out Of Cream? Make Your Own!
Make Your Own Honey Mustard Dressing!
1 cup Mayonnaise, 1/4 cup plus 2 Tbsp Yellow Mustard, 3 Tbsp Honey. Mix all ingredients in a bowl until well combined and store in an airtight container in the refrigerator. Yields approx 1 1/4 cups dressing.
I'm an Gaedheal-Mheiriceánaigh and proud.
Have Scottish Ancestry? Click Here..
Looking For Cemetery Info? Click Here To Find Graves..
Blessed are the great-grandmothers, who hoarded newspaper clippings and old letters... For they tell the story of their time.
I'm A Tartan Lover
Are You In My Clan? Researching White, Sullivan, Fergusson, Cole, Morris, Crist, Sexton, Johnson, Sharp, Montgomery, Armstrong, Stewart, O' Dooley and more...
One Of My Paternal Lines
Never permit yourself to become the weak link in the chain of your generations.
Welcome! Please pour yourself a cup of tea and settle in and relax with me awhile. As you'll notice, I am captivated by ancient times, a soul misplaced in this modern day. I have a love for my ancestry and I believe people who grow up without a sense of how yesterday has affected today, are unlikely to have a strong sense of how today affects tomorrow.