WW PUMPKIN SPICE MUFFINS
This is an adaptation of recipe 71732 to lower calories, fat and, of course, WW points. I entered all of the ingredients that had points into recipe builder and came up with 2 points per muffin when 25 muffins are made. These muffins are moist and are bursting with flavor. This is a very hearty snack or breakfast. I eat mine for breakfast with a banana
Provided by alydes
Categories Breads
Time 35m
Yield 25 muffins, 25 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 350.
- In a large mixing bowl combine pumpkin, water, sugar, splenda (if using), applesauce, egg and egg whites.
- Beat with an electric mixer until well blended.
- In a separate bowl combine both flours, baking soda, salt, baking powder, cinnamon, nutmeg and cloves and stir until combined. (I like to use a pastry cutter so make sure the baking soda and powder are evenly distributed).
- Slowly add the dry ingredients to the pumpkin mixture, beating until smooth.
- Spray muffin pan cups very well with Pam. You can use cupcake papers but the muffins tend to stick to it.
- Measure 1/3 cup of batter into each muffin cup. There will be 1/3 cup left over for the 25th muffin. I usually toss it rather than bake one muffin.
- Bake for 20-25 min or until toothpick inserted into center of cupcakes comes out clean.
- Tap on bottom of pan to dislodge muffins.
- ENJOY!
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Nishan Magar
[email protected]I can't wait to try this recipe. It looks delicious!
Rizviya Rizad
[email protected]These muffins are the perfect fall treat. They're sure to be a hit at your next gathering.
Balbdr Mahara
[email protected]I'm so glad I found this recipe. It's the perfect way to use up my leftover pumpkin puree.
Angelina Wyllie
[email protected]This recipe is a keeper! The muffins are so moist and flavorful.
Maleah Lewis
[email protected]These muffins are amazing! I've made them twice already and they're always a hit.
PRITAM Barman
[email protected]Overall, I thought these muffins were just okay. I wouldn't make them again.
shettima Aje
[email protected]The muffins didn't rise very much.
Chaudhary Shakeel
[email protected]I found the muffins to be a bit too sweet.
Amorette Ramirez
[email protected]The muffins were a little dry for my taste.
Manish Shah
[email protected]These muffins are a great way to use up leftover pumpkin puree. They're also a great make-ahead breakfast or snack.
Likhona Mxhamli
[email protected]I'm not a huge fan of pumpkin spice, but these muffins were surprisingly good. They're not too sweet and the pumpkin flavor is subtle.
Rohan Rohan
[email protected]These muffins are the perfect fall treat. They're moist, flavorful, and have the perfect amount of pumpkin spice.
Ep Fruitful
[email protected]I love that these muffins are made with whole wheat flour. It gives them a great texture and flavor.
Aizaz sameer
[email protected]Delicious! I made a few substitutions (used almond flour instead of all-purpose flour and maple syrup instead of sugar) and they still turned out great.
Fazal haq
[email protected]I followed the recipe exactly and the muffins came out great. My kids loved them!
Benjamin Kent
[email protected]These muffins were so easy to make and they turned out perfectly. I love the WW version because it's a healthier way to enjoy my favorite fall treat.
Robi Fahmi
[email protected]I've tried many pumpkin spice muffin recipes, but this one is by far the best. The muffins are light and fluffy, with a delicious crumb. Highly recommend!
Mbaneto Chinonso promise
[email protected]These muffins were a hit with my family! They're moist, flavorful, and have the perfect amount of sweetness. I'll definitely be making them again.