Weight Watcher Pumpkin Muffins

Total Time
20mins
Prep 5 mins
Cook 15 mins

This is an old recipe from my WW leader back in the 1980's. This is a great snack to throw in your lunch bag. They're very moist and freeze well. This is an "OLDY BUT A GOODY!"

Ingredients Nutrition

Directions

  1. Preheat oven to 350 degrees.
  2. Combine all ingredients in a medium mixing bowl.
  3. Spray muffin tin with non-stick cooking spray-(DO NOT use paper liners).
  4. .Divide batter evenly into 12 muffin cups.
  5. Bake 15 minutes or until a toothpick put in center comes out clean.
  6. Makes 12 muffins- 1.5 Points each.
Most Helpful

These are very tasty and not too sweet. The batter is really wet, so the muffins tend to "fall" as they cool, but they stay moist. I subbed dried cranberries for raisins. Made for Spring 2013 PAC.

Outta Here April 07, 2013

I really enjoyed these tasty muffins! Soft and moist, these were nicely spiced and not overly sweet. I had some paper muffin cups that were like parchment paper so I used those and didn't have any trouble with sticking. Thanks for sharing your recipe! Made for Spring Pick-A-Chef 2013

loof April 17, 2013