Weight Watchers Pumpkin Muffins
Pumpkin muffins with hints of vanilla and pumpkin pie spice.
Servings: 12 people
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
4 WW points per muffin.
Nutrition
Serving: 74g | Calories: 119kcal | Carbohydrates: 25g | Protein: 2.6g | Fat: 0.7g | Saturated Fat: 0.2g | Cholesterol: 16mg | Sodium: 144mg | Potassium: 42mg | Fiber: 1.2g | Sugar: 9g | Calcium: 71mg | Iron: 0.7mg