Are you looking for a yummy and healthy fall treat? Look no further than these Weight Watchers pumpkin muffins with cinnamon chips! Not only are they delicious, but they are also low in points and super easy to make.
Ingredients
- 1 cup canned pumpkin puree
- 1/3 cup unsweetened applesauce
- 2 eggs
- 1/2 cup brown sugar
- 1 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp cloves
- 1/2 cup cinnamon chips
Instructions
- Preheat oven to 350 degrees F.
- In a large bowl, mix together pumpkin puree, applesauce, eggs, and brown sugar.
- In a separate bowl, mix together flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves.
- Add dry ingredients to wet ingredients and mix until just combined.
- Fold in cinnamon chips.
- Grease a muffin tin with cooking spray or line with muffin cups.
- Fill each muffin cup about 3/4 full with batter.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool for a few minutes before enjoying.
Nutritional Information
Serving size: 1 muffin
- Calories: 115
- Fat: 1g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 3g
- Sugar: 13g
Cooking Time
20-25 minutes
Equipment
- Muffin tin
- Mixing bowls
- Whisk
- Spatula
- Measuring cups and spoons
Serving Suggestions
These muffins are delicious on their own, but you can also serve them with a dollop of whipped cream or a sprinkle of powdered sugar. They also pair well with a hot cup of coffee or tea.
Variations
You can try adding chopped nuts or raisins to the batter for some extra texture and flavor. You can also substitute the cinnamon chips for chocolate chips or white chocolate chips if you prefer.
Substitutions
- You can use coconut sugar or granulated sugar instead of brown sugar.
- You can use whole wheat flour or gluten-free flour instead of all-purpose flour.
- You can use pumpkin pie spice instead of cinnamon, nutmeg, and cloves.
- You can use mashed bananas instead of applesauce.
Storage
These muffins can be stored in an airtight container at room temperature for up to 3 days or in the fridge for up to a week. They can also be frozen for up to 3 months.
Tips
- Be sure to not overmix the batter, as this can result in tough muffins.
- If you don’t have cinnamon chips, you can make your own by tossing cinnamon and sugar with regular chocolate chips.
Notes
This recipe makes 12 muffins, and each muffin is 2 WW points.
Frequently Asked Questions
Q: Can I use fresh pumpkin instead of canned pumpkin puree?
A: Yes, you can use fresh pumpkin, but you will need to roast and puree it first.
Q: Can I use a different type of sugar?
A: Yes, you can use any type of sugar, but keep in mind that it may affect the flavor and texture of the muffins.
Final Thoughts
These Weight Watchers pumpkin muffins with cinnamon chips are the perfect fall treat. They are easy to make, low in points, and bursting with flavor. I love how moist and fluffy they are, and the cinnamon chips add a delicious pop of sweetness. Give this recipe a try, and you won’t be disappointed!