If you’re obsessed with all things pumpkin, you’ll love these pumpkin recipes! The melty chocolate chips in these Pumpkin Chocolate Chip Cookies taste amazing with the warm spices and pumpkin flavor! This Pumpkin Apple Pie brings the two most popular fall flavors together in one delicious recipe. Don’t miss these No Bake Pumpkin Cheesecake Bars either. They’re so creamy and luscious!
One of the best things about fall is that you get to use ingredients like pumpkin puree or applesauce to sweeten your bakes! These can stand in for oil, giving a really lovely, moist texture without all the fat and calories.
These delicious Weight Watcher pumpkin muffins might be healthy, but they’re still absolutely delicious. Your family won’t even know they’re “healthy” if you don’t tell them!
What are Weight Watchers Pumpkin Muffins?
These delicious pumpkin muffins are full of the same pumpkin flavors and textures you love, but the ingredients are modified to be a bit healthier! They’re specifically formulated to work for the Weight Watchers Program. Each of these full-sized muffins only has 4 points!
Unlike other pumpkin muffin recipes that use lots of vegetable oil for a moist texture, these pumpkin spice Weight Watchers muffins use a mixture of both applesauce and canned pumpkin puree for the same effect.
They also use liquid egg substitute for extra protein and fat free skim milk to keep the fat content low. They’ll be your new favorite things this year, and you’ll want to make a batch every week during the holiday season!
WW Pumpkin Muffin Recipe Ingredients
Here are the simple ingredients to make these easy muffins. Check out the recipe card at the bottom of the blog post for full ingredients and instructions.
- Cooking spray: Grease your muffin pan to keep the muffins from sticking to the pan. Or use muffin cups instead. Sometime some of my muffins stick in the muffin wrappers, so if you want to avoid that you can spray cooking spray in the wrappers or just pour batter straight into pan like in these banana mini muffins.
- All purpose flour: Use regular all purpose. You can also use white whole wheat flour for extra fiber.
- Baking powder: This will help give your muffins a nice rise.
- Salt: Salt draws out flavor to make sure these muffins taste lovely.
- Baking soda: There are two leavening agents in this recipe to make sure they are nice and light.
- Spices: Use a mixture of clove, cinnamon, and nutmeg for that classic pumpkin spice flavor.
- Applesauce: This will sweeten the muffin batter and work as an oil replacement.
- Pumpkin puree: Use either homemade or store-bought pumpkin puree for a rich pumpkin flavor.
- Granulated sugar: You need a little extra sweetness to really highlight the delicious flavors.
- Liquid egg whites: This is a high protein option to help meet your WW goals. This may also be called liquid egg substitute.
- Fat free skim milk: This adds just enough moisture and tenderness without the extra fat.
How to Make Weight Watchers Pumpkin Muffins
STEP 1: Preheat oven to 400°F. Line two 12-hole muffin pans with 16 muffin liners or spray the muffin holes with non-stick cooking spray.
STEP 2: In a large bowl, mix together the all purpose flour, baking powder, baking soda, salt, ground cloves, ground cinnamon, and nutmeg.
STEP 3: In a medium mixing bowl, mix together the pumpkin puree, unsweetened applesauce, white sugar, egg substitute, and skim milk.
STEP 4: Pour the pumpkin mixture into the dry ingredients and combine well.
STEP 5: Fill each muffin cup ⅔ full with the batter. Bake for 18-23 minutes or until a toothpick inserted into the center of a muffin comes out clean. Let the muffins cool on a wire rack before storing.
Tips for Success
- Use an ice cream scoop or 1/4 measuring cup to make sure each muffin is a consistent size.
- Don’t use pumpkin pie filling as it already has sugar and spices mixed in.
- Use a scale to weigh all of the dry ingredients to make sure the amounts are exact.
- Although you certainly can use a hand mixer if you’d prefer, you don’t need to. Keep it simple!
- Sometimes these muffins stick to the wrappers a little, if this will bother you try spraying the inside of the wrappers or just skip them all together.
Recipe Variations
- Use pumpkin pie spice. If you have some handy, use premixed pumpkin pie spice instead of the spice mixture.
- Make mini muffins. Add the batter to your silicone mini muffin pan for lots of little muffins.
- Add cream cheese frosting. Whip room temperature low fat cream cheese with a little powdered sugar and vanilla extract for a creamy topping. Keep in mind this will add more points. So yummy!
- Chocolate pumpkin muffins. For a little extra flavor and crunch, fold some mini chocolate chips into the batter before baking. You can even use sugar-free chips!
- Spice alterations. Since almost all spices and herbs have zero weight watcher points, you can alter those amounts without changing the amount If you are not a fan of nutmeg, reduce it down or remove it all together.
Frequently Asked Questions
How do you make non-dairy pumpkin muffins?
Since the only dairy in this Weight Watchers pumpkin spice muffins recipe comes from skim milk, you can easily substitute your favorite non-dairy milk for a dairy-free treat.
Can you make sugar-free pumpkin muffins?
This recipe is a perfect way to try different sweeteners because it’s sweetened with applesauce and a little bit of granulated sugar. You can use maple sugar or coconut sugar to replace the refined sugar, or try your favorite 1:1 sugar replacement like monk fruit, erythritol, stevia, etc.
Do you need cupcake liners for pumpkin muffins?
That’s up to you! Since pumpkin muffins have so much moisture from the can of pumpkin and applesauce, you can usually get by just by spraying your muffin pan with some cooking spray. If you prefer paper liners, you can use those instead.
How to Store & Reheat
How to refrigerate Weight Watchers Pumpkin Muffins? These muffins don’t need to be refrigerated, but you can if you prefer. Just keep them in a plastic bag or airtight container to keep them fresh for 4-5 days.
How to keep muffins at room temperature? Muffins taste the best stored at room temperature. Pop them in an airtight container, and they’ll stay fresh for 3-4 days.
How do you reheat WW pumpkin muffin? For a nice, warm muffin, pop your muffin in the microwave for 15 seconds or so and enjoy!
Can I Freeze Weight Watchers Pumpkin Muffins?
How to freeze WW pumpkin muffins? The best part about this delicious recipe is that the leftover muffins freeze incredibly well. Let them cool to room temperature, then store them in a freezer-safe container for 2-3 months. Thaw one in the fridge before reheating like normal.
Try these other recipes!
- Apple Cinnamon Bread
- Baked Cinnamon Apples
- Apple Puff Pastry Turnovers
- Apple Cinnamon Baked Oatmeal
- Cinnamon Swirl Pancakes
If you’ve tried this weight watchers pumpkin muffins recipe, don’t forget to give me a star rating and leave me a comment below in the comment section. I love to hear from people who have made my recipes.
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Weight Watchers Pumpkin Muffins
Ingredients
- 1-2 sprays non-stick cooking spray
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1/2 teaspoon ground clove
- 1 cup canned pumpkin puree
- 2/3 cup unsweetened applesauce
- 2/3 cup granulated sugar
- 1/2 cup liquid egg whites
- 2/3 cup fat free skim milk
Instructions
- Preheat oven to 400°F. Line two 12-hole muffin pans with 16 muffin liners or spray the muffin holes with non-stick cooking spray.
- In a large bowl, mix together the all purpose flour, baking powder, baking soda, salt, ground cloves, ground cinnamon, and nutmeg.
- In a medium mixing bowl, mix together the pumpkin puree, unsweetened applesauce, white sugar, egg substitute, and skim milk.
- Pour the pumpkin mixture into the dry ingredients and combine well.
- Fill each muffin cup ⅔ full with the batter.
- Bake for 18-23 minutes or until a toothpick inserted into the center of a muffin comes out clean. Let the muffins cool on a wire rack before storing.
Recipe Notes
-
- Use an ice cream scoop or 1/4 measuring cup to make sure each muffin is a consistent size.
-
- Don’t use pumpkin pie filling as it already has sugar and spices mixed in.
-
- Use a scale to weigh all of the dry ingredients to make sure the amounts are exact.
-
- Although you certainly can use a hand mixer if you’d prefer, you don’t need to. Keep it simple!
-
- Sometimes these muffins stick to the wrappers a little, if this will bother you try spraying the inside of the wrappers or just skip them all together.
- Muffins will last for 4-5 days in an airtight container at room temperature.
Nutrition Information
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