The recipe makes 24 muffins, try not to eat them all in one day!
When shopping for your ingredients, make sure to get canned pumpkin and not pumpkin pie mix. This would be bad for your point count!
Since the recipe doesn't have any butter or oil in it, it might stick to paper cupcake liners. For this reason I recommend using silicone baking liners and spraying them lightly with cooking spray.
If you like this recipe, try my two-point apple muffins.
2 cups self-rising flour
1/2 cup water
1 cup unsweetened apple sauce
1 can pumpkin puree (NOT pumpkin pie mix)
1/2 cup unpacked brown sugar
1 tsp baking powder
1/2 tsp table salt
1/2 tsp vanilla extract
1 Tb pumpkin pie spice
Silicone baking liners
Preheat oven to 350 degrees and line muffin pans with either paper liners or silicone baking liners. If using silicone, spray them lightly with cooking spray. The batter should make 24 muffins.
Beat all ingredients together with an electric mixer. I use my Kitchen Aid handheld mixer with the beater attachments.
Fill each liner with batter until approximately 3/4 full. Bake in preheated oven for 20-22 minutes or until a toothpick is inserted and it comes out clean. Store muffins in an airtight container in the refrigerator for up to a week. They also freeze well.
This blog is not affiliated with Weight Watchers in any way. Point values were checked in April 2018 under the Freestyle program. This post may contain affiliate links, if you make a purchase from one of these links this blog may receive a small commission. Thank you for your support.