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I love the flavor of pumpkin, and I really like that it is so good for you – those two things don’t always go hand in hand.
Pumpkin has fiber, antioxidants, beta carotene, iron, Vitamins A,C,K, and E. It makes for a great ingredient in many recipes, and it also keeps goodies moist instead of dry like many “healthy” recipes. These Weight Watchers Pumpkin Muffins come in at right about 4 PointsPlus per muffin.
Weight Watchers Pumpkin Muffins:
Ingredients:
1 cup canned Pumpkin
1 cup all-purpose flour
1 cup whole wheat flour
2/3 cup unsweetened applesauce
2/3 cup brown sugar
2/3 cup skim or 2% milk
1 tsp. Pumpkin pie spice
1 tsp. Cinnamon
1 Tsp. Baking Soda
½ tsp. Salt
2 eggs
Directions:
- Preheat oven to 400°.
- Line muffin tin with cupcake wrappers.
- Beat applesauce, brown sugar, milk and eggs in a medium bowl until well combined.
- In a separate bowl stir together; flours, cinnamon, baking soda, and salt.
- Add flour mixture to wet ingredients a little at a time until fully incorporated.
- Fill wrappers 2/3 of the way full.
- Bake for 20-23 minutes, or until a toothpick comes out clean when poked in the center.
Serving size = 12 muffins
Weight Watchers Points:
- Total recipe = 71 SmartPoints and 48 PointsPlus
- 6 SmartPoints per muffin
- 4 PointsPlus per muffin
- 4 WW points per muffin (old system)
- 1 cup canned Pumpkin
- 1 cup all-purpose flour
- 1 cup whole wheat flour
- ⅔ cup applesauce
- ⅔ cup brown sugar
- ⅔ cup skim or 2% milk
- 1 tsp. Pumpkin pie spice
- 1 tsp. Cinnamon
- 1 Tsp. Baking Soda
- ½ tsp. Salt
- 2 eggs
- Preheat oven to 400°.
- Line muffin tin with cupcake wrappers.
- Beat applesauce, brown sugar, milk and eggs in a medium bowl until well combined.
- In a separate bowl stir together; flours, cinnamon, baking soda, and salt.
- Add flour mixture to wet ingredients a little at a time until fully incorporated.
- Fill wrappers ⅔ of the way full.
- Bake for 20-23 minutes, or until a toothpick comes out clean when poked in the center.
These muffins also freeze well, so they are great for double and triple batches. Toss into zippered freezer bags for grab and go breakfast or snacks.
Share your thoughts on these Weight Watchers Pumpkin Muffins. Did you make any changes?
Looking for more weight watchers recipes? Try this Weight Watchers Banana Bread Recipe
there was a pumpkin muffin recipe I remember from the 70’s it used powdered milk,splender white and brown ,canned pumpkin,reduced fat margarine,etc.does anyone have this resipe? Id love to have it
Sorry, I have not idea. Maybe someone will read this while looking at the recipe and be able to help.
Can i use fresh pumpkin in place of canned pumpkin? I’m in Australia, and i don’t think I’ve ever seen canned pumpkin here. Thanks.
Yes, just ensure that the fresh pumpkin puree is drained well. I used fresh pumpkin while in France to make a pie for Thanksgiving and it was a bit wet for the recipe on my first attempt. I personally think fresh pumpkin puree tastes better – it’s just more work 🙂
We made them, they taste great, but they stuck to the wrapper so we only eat half of the muffin☹️ Dry disappointed