Weight Watchers Pumpkin Spice Muffins Recipes

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WEIGHT WATCHERS PUMPKIN SPICE MUFFINS



Weight Watchers Pumpkin Spice Muffins image

I got this recipe at a Weight Watcher meeting. This is a delicious recipe that is low if fat and high in fiber. It is loved by even the pickiest eaters (my dd and dh included). Each muffin is only 1 point!

Provided by kentonmom2002

Categories     Low Protein

Time 23m

Yield 24 muffins, 24 serving(s)

Number Of Ingredients 4

1 (15 ounce) can pumpkin
1 (18 ounce) box Duncan Hines Moist Deluxe Spice Cake Mix
3/4 cup water
nonstick cooking spray

Steps:

  • Mix pumpkin, cake mix, and water together with a hand mixer.
  • Divide batter into sprayed muffin tins. (I use an ice cream scoop for ease).
  • Bake at 350* for 18-22 minutes or until the muffins "spring back" when lightly touched.

Nutrition Facts : Calories 96.6, Fat 2.5, SaturatedFat 0.4, Cholesterol 0.4, Sodium 140.3, Carbohydrate 17.8, Fiber 0.3, Sugar 9.5, Protein 1.1

WEIGHT WATCHERS 2 POINT- PUMPKIN MUFFINS



Weight Watchers 2 Point- Pumpkin Muffins image

Make and share this Weight Watchers 2 Point- Pumpkin Muffins recipe from Food.com.

Provided by nad smith

Categories     Quick Breads

Time 30m

Yield 24 muffins, 24 serving(s)

Number Of Ingredients 3

1 (18 ounce) box spice cake mix
15 ounces pumpkin
1 cup water

Steps:

  • Mix all ingredients in mixer.
  • Makes 24 muffins.
  • Cook for 20-25 minutes at 350°F.
  • They will be very moist.

Nutrition Facts : Calories 97.7, Fat 3, SaturatedFat 0.8, Sodium 140.4, Carbohydrate 17, Fiber 0.5, Sugar 10.2, Protein 1.1

HEALTHY WHOLE WHEAT SPICED PUMPKIN MUFFINS



Healthy Whole Wheat Spiced Pumpkin Muffins image

Moist, tender pumpkin muffins that will infuse your kitchen with the scent of fall and satisfy your craving for a sweet treat, without the added fat.

Provided by Steflb

Categories     Bread     Quick Bread Recipes     Pumpkin Bread Recipes

Time 45m

Yield 12

Number Of Ingredients 20

½ cup dried cranberries
1 ½ cups whole wheat flour
½ cup turbinado (raw) sugar
1 teaspoon ground cinnamon
1 teaspoon ground ginger
¾ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
½ teaspoon ground nutmeg
¼ teaspoon ground allspice
⅛ teaspoon ground cloves
4 egg whites
1 cup canned pumpkin puree
½ cup unsweetened applesauce
½ cup honey
1 tablespoon molasses
1 teaspoon vanilla extract
2 tablespoons dried cranberries
1 tablespoon turbinado (raw) sugar
⅛ teaspoon pumpkin pie spice, or as needed

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin.
  • Place dried cranberries in a bowl with hot water to cover. Let stand to rehydrate, 3 to 5 minutes.
  • Meanwhile, mix flour, 1/2 cup sugar, cinnamon, ginger, baking powder, baking soda, salt, nutmeg, allspice, and cloves together in a large bowl.
  • Whisk egg whites together in a separate bowl. Gently fold in pumpkin puree, applesauce, honey, molasses, and vanilla extract.
  • Create a well in the flour mixture and fold in pumpkin mixture. Mix until just combined. Drain water from cranberries and fold into the batter.
  • Spoon batter into the prepared muffin cups, filling each almost full. Top each muffin with additional cranberries, a sprinkle of sugar, and a dash of pumpkin spice.
  • Bake muffins in the preheated oven until tops are no longer sticky and a toothpick inserted into the center of a muffin comes out mostly clean, 18 to 20 minutes. Let cool in the pan for 5 minutes before transferring muffins to a wire rack to cool completely.

Nutrition Facts : Calories 171.9 calories, Carbohydrate 41.3 g, Fat 0.4 g, Fiber 3.1 g, Protein 3.6 g, SaturatedFat 0.1 g, Sodium 253.4 mg, Sugar 27.3 g

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