These Weight Watchers Pumpkin Muffins are perfectly moist, fluffy, and pumpkin-y. The best part? They are only 4 WW points each, so eat away!
You’ll love the aroma that will fill your kitchen as you bake these. You’ll be able to smell the pumpkin, vanilla, and the hints of cinnamon, ginger, nutmeg, and cloves that are in the pumpkin pie spice. Honestly, it’ll be a challenge to wait for the muffins to completely cool after removing them from the oven! I’ve definitely been known to grab one while they’re still warm, and I highly recommend you do, too. Just make sure to wait a few minutes so the muffins can firm up some.
These pumpkin muffins have a very springy and fluffy texture. They’re light and subtly sweet. Smearing some butter (or your favorite butter substitute) on them while they’re warm takes them to the next level. They’re also yummy with coffee, tea, or even just some milk. Whether you want to make a batch for your family or make them for some type of event or gathering, these healthy pumpkin muffins will definitely impress!
If you love muffins in general, you can also check out my baking recipe collection, which has a section for muffins as well as other types of sweet treats.

Why You Should Try This Recipe
- Reduced sugar and low fat. This recipe doesn’t use an alternative sweetener; it is a reduced sugar recipe, and it only has 0.7 grams of fat per serving, which means that it is low-point and suitable for those watching their sugar and fat intake.
- These muffins are the perfect fall treat. Flavors of pumpkin, vanilla, and pumpkin pie spice are warm and comforting. You’ll certainly appreciate the classic flavors in this recipe.
- It has just 10 ingredients! Who doesn’t love recipes with a short ingredient list? This simple recipe is incredibly easy to prep since measuring the ingredients doesn’t take long.
Recipe Overview
- Serving Size: 1 muffin
- Number of Servings: 12
- Time to Cook: 18-22 minutes
- WW Points Per Recipe: 4 WW points per muffin, 47 points for the entire batch (Click here to view the recipe in the WW app. WW login is required)
Ingredients in Weight Watchers Pumpkin Muffins
- 1 ¾ cup All-purpose flour
- 1 tbsp Baking powder
- ¼ tsp Salt
- 1 ¼ tsp Pumpkin pie spice
- ½ cup Granulated sugar
- ½ cup Unsweetened plain almond milk
- 3 tbsp plain unsweetened applesauce
- 1 Egg
- 1 tsp Pure vanilla extract
- 1 ¼ cups Pure pumpkin puree
- Optional toppings: coarse sugar, oats, or nuts

Instructions for making Weight Watchers Pumpkin Muffins
- Preheat oven to 375F. In a large bowl, whisk the wet ingredients. In a separate bowl, whisk the dry ingredients to remove any lumps.

2. Add the dry ingredients to the wet, minus the optional topping, and mix to form a batter. Stop mixing once the flour is worked in, being careful not to overmix. It will be thick.

3. Use a scooper to divide the batter into a greased muffin pan (12 muffins) and then optionally top each one with oats, coarse sugar, or nuts, gently pressing the topping down.
4. Bake the muffins for 18-22 minutes or until thoroughly baked. When they are done, they will spring back up when you gently press them with your finger.

Variations and Substitutions
- Milk Type: You are welcome to use any type of preferred milk, such as oat milk or fat-free milk. You can adjust the points amount in the WW recipe builder.
- Baking Extract: You can also use maple or another flavor of extract if you wish.
- Pumpkin Streusel Muffins: Add streusel to the top of the muffins before they bake to make them sweeter! I suggest using a brown sugar cinnamon streusel.
- Pumpkin Muffins with Chocolate Chips: Add regular or mini chocolate chips to the batter. I suggest using Lily’s dark chocolate baking chips since they are low in points.
- Pumpkin Muffins with Cream Cheese Frosting: You can make a cream cheese frosting with cream cheese, powdered sugar, and vanilla extract to spread on top of the muffins or to serve on the side.
Tips and Tricks for Making Weight Watchers Pumpkin Muffins
- The batter is thick, so you can tap the pan on the table a few times so it settles into the pan before baking. Another option is to use a spoon to smooth them out on top, so they rise evenly.
- Be careful not to overmix the batter because it will make the muffins tough. Once all of the flour lumps are gone, you can stop mixing. To hydrate the flour, you can also leave the batter to rest for five or so minutes before scooping, which makes it easier to scoop.
- These muffins are subtly sweet since they are a reduced-sugar treat, but as mentioned, if you like your muffins super sweet, sprinkling on coarse sugar as a topping or mixing in some chocolate chips can help give them a sugary lift!
Related Recipes
Weight Watchers Pumpkin Muffins

Ingredients
- 1 ¾ cup All-purpose flour
- 1 tbsp Baking powder
- ¼ tsp Salt
- 1 ¼ tsp Pumpkin pie spice
- ½ cup Granulated sugar
- ½ cup Unsweetened plain almond milk
- 3 tbsp plain unsweetened applesauce
- 1 Egg
- 1 tsp Pure vanilla extract
- 1 ¼ cups Pure pumpkin puree
Instructions
- Preheat oven to 375F. In a large bowl, whisk the wet ingredients. In a separate bowl, whisk the dry ingredients to remove any lumps.
- Add the dry ingredients to the wet, minus the optional topping, and mix to form a batter. Stop mixing once the flour is worked in, being careful not to overmix. It will be thick, but if it seems too thick to mix, add another tbsp or so of milk to loosen it. The batter texture will vary depending on the brand of pumpkin puree you use.
- Use a scooper to divide the batter into a greased muffin pan (12 muffins) and then optionally top each one with oats, coarse sugar, or nuts, gently pressing the topping down.
- Bake the muffins for 18-22 minutes or until thoroughly baked. When they are done, they will spring back up when you gently press them with your finger.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.