Pumpkin Muffins

READY IN: 35mins
Recipe by PaulaG

This is a make-over of a Weight Watchers make-over. The fat has been reduced as has the sugar. These are a moist, spice muffin that can be enjoyed for breakfast or a quick dessert.

Top Review by Pardeemom

This was a good recipe. I only used 1 T. oil and instead of Splenda (which I don't use) I used 1/4 c. brown sugar. I also omitted the nuts and instead sprinkled white chips on top. The only thing I wasn't crazy about was the powdered milk, I think when I make this again (and I will!) I'll use skim milk instead of the water/powdered milk mixture. I got 13 muffins that puffed up beautifully!

Ingredients Nutrition

Directions

  1. Preheat oven to 400 degrees.
  2. Spray a 12-cup muffin tin with non-stick cooking spray and set aside.
  3. Mix the flour, baking powder, salt, baking soda, cloves, cinnamon, nutmeg, non-fat powdered milk in a large bowl.
  4. Combine the applesauce, pumpkin, sugar, Splenda, oil, egg substitute and water in a medium bowl; mix thoroughly.
  5. Add the applesauce mixture to flour mixture, mixing until completely incorporated.
  6. Pour the batter into muffin tin, filling about 2/3 full.
  7. Sprinkle tops of batter with walnuts.
  8. Bake for 15 to 20 minutes or until tester inserted in center of a muffin comes out clean.
  9. Please note: When you bake with Splenda, the cooking time is greatly reduced.

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