Happy September! I have all the feels today because September is hands down my favorite month. I’d be beyond happy if I could have 12 of them a year. Fall is everything to me and there is nothing I don’t love about it. Gimmie all the warm sweaters, hot cocoa, crisp cool morning walks with that smell that is indescribable, and all the pumpkin everything!! As a bonus, it is also my birthday month and anniversary month (18 years this year!) I was eager to bake up my first pumpkin recipe of the season and these Healthy Pumpkin Apple Muffins are so good. They’re perfect for a quick grab-and-go breakfast or an afternoon snack with a warm beverage. Healthy Pumpkin Apple Muffins just 2 Weight Watchers points each and under 100 calories. You can enjoy a slightly sweet baked treat without any guilt. Go get your pumpkin baking on folks!
Three reasons why you need to make this recipe!
Healthy Pumpkin Apple Muffins are the most perfect fall baked treat.
As you know, pumpkin is a major flavor in the fall – but often it’s used in very unhealthy ways (like Starbucks’ high sugar pumpkin spice latte!) But with these muffins, you can enjoy the fall flavor without packing on the sugar.
This recipe takes advantage of Weight Watchers’ zero point foods.
Pumpkin and apple both are zero points on Weight Watchers, so they are the perfect items to add for extra flavor without adding in extra points.
Even your kids will love these.
You can use these healthy muffins to fuel your kids if they tend to rush out the door for school without breakfast, or keep them stocked for an afternoon homework snack. You’ll feel good about what you’re feeding them.
Ingredients you need to make Healthy Pumpkin Apple Muffins:
- 2 eggs
- 2 tablespoons brown sugar
- ½ cup canned pure pumpkin
- ¾ skim cup
- 1 teaspoon vanilla extract
- 2.5 cups quick cooking oats, measured dry
- 1 teaspoon baking powder
- 1.5 teaspoons pumpkin spice
- ½ teaspoon cinnamon
- ¾ cup diced apple – about 1 medium apple
How to make Healthy Pumpkin Apple Muffins (step by step):
- Preheat the oven to 350F and spray a 12 hole muffin tin with some nonstick cooking spray.
- In a bowl, whisk together the eggs and brown sugar until it is light and fluffy. Stir in the low fat milk, vanilla extract, and pumpkin puree.
- Mix in the quick oats, baking powder, and spices. Fold in the diced apple.
- Divide batter into the 12 muffin cups and bake for 20 minutes.
- Remove them from the oven and allow them to cool for 5 minutes.
- Enjoy!
Makes 12 muffins. Nutrition info for 1 muffin: Calories 99, Fat 2 g, Saturated fat .47 g, Carbs 17 g, Fiber 2.2 g, Sugars 4.6 g, Sodium 72 mg, Protein 4 g.
WW Points
- Eggs 0 points
- Brown sugar 8 points
- Canned pure pumpkin 0 points
- Skim cup 2 points
- Vanilla extract 0 points
- Quick cooking oats 17 points
- Baking powder 0 points
- Pumpkin spice 0 points
- Cinnamon 0 points
- Diced apple 0 points
2 points per muffin based on the WW app recipe creator.
If you’re using an older version of WW, check out these points below.
Personal Points- 0.5-3 depending on your 0PP foods
Freestyle SP- (blue) 2 using WW recipe builder
Smart Points- (green) 3 using WW recipe builder
Smart Points- 2 muffins for 1SP on purple using the WW recipe builder
Points Plus- 2 using PP calculator
Different ways to change up this recipe:
- Once baked, drizzle on some Smucker’s sugar free caramel sauce for extra fall flavor!
- Add Lily’s No Sugar Added butterscotch baking chips. Or even the pumpkin spice flavor if you can find them. They don’t add a lot of points, and they’re delicious in these healthy pumpkin apple muffins.
- If you aren’t a fan of pumpkin, don’t worry, just use a mashed banana or two instead of pumpkin puree.
Tips and Tricks for Making Healthy Pumpkin Apple Muffins:
- For the best results and texture, make sure to peel the apple and cut it into very small pieces. You could also grate it if you have a cheese grater. Grated apples will add moisture to the muffins, so you might have to bake them just a few minutes longer.
- These muffins store well in the fridge for up to seven days. For the best way to reheat, wrap one in a damp paper towel and microwave it for 20 seconds. The damp paper towel helps keep the moisture in the muffin so you don’t dry it out by heating it up.
- Healthy pumpkin apple muffins will freeze well for up to three months.
Similar recipes you’ll enjoy:
Healthy Pumpkin Apple Muffins
Ingredients
- 2 eggs
- 2 Tbsp brown sugar
- 1/2 cup canned pure pumpkin
- 3/4 cup 1% milk
- 1 tsp vanilla
- 2.5 cups oats
- 1 tsp baking powder
- 1.5 tsp pumpkin spice
- 1/2 tsp cinnamon
- 3/4 cup diced apple
Instructions
- Preheat the oven to 350F and spray a 12 hole muffin tin with some nonstick cooking spray.
- In a bowl, whisk together the eggs and brown sugar until it is light and fluffy. Stir in the low fat milk, vanilla extract, and pumpkin puree.
- Mix in the quick oats, baking powder, and spices. Fold in the diced apple.
- Divide batter into the 12 muffin cups and bake for 20 minutes.
- Remove them from them oven and allow them to cool for 5 minutes.
- Enjoy!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Just made these and they are a hit! Thanks for the recepie!
You are very welcome, so glad you enjoyed them 🙂
How long would you bake if you do mini muffins?
I would check them at about 14 minutes
What kind of apple is everyone using?
Very good! Great suggestion to freeze and take for breakfast !
Glad you enjoyed them Kim 🙂
I’m just curious how they come out as two points. No matter what’s combo of milk or almond milk, any brand of oats and brown sugar I use I get 3 points for one and 5 points for two. I always prefer to use the exact nutrition from the packages if I can so it’s the most accurate.
Yes I agree to go with what you use, my breakdown on my WW app recipe builder is as follows Brown sugar 4, milk 3, and oats 22.. that is the only ingredients with points
Mine ends up working out to 3 points each and still 5 points for 2 – my brown sugar is 6, oats are 25 and almond milk is 1 – just made them and can’t wait to have them for my night snacks – starting tonight. Great recipe – easy to make. I even froze the giant can of pumpkin so I can make this 6 more times out of one can
So glad you enjoyed them Mary-Anne 🙂
I used skim milk and Swerve Brown sugar and added 1/3 cup chopped walnuts. This came out to 1 point each on Purple. Winner! Thanks for your wonderful recipes. So glad I found you.
Hi Susan, that is great, thanks so much for sharing, glad you enjoyed them 🙂
Making these for meal prep for next week.
I love all your muffin recipes.
So glad you are enjoying the muffins 🙂
Hi , can I use muffin cups for this recipe?
HI Stacie, I typically avoid muffin liners if that is what you are referring to, with the ingredients used they might stick