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.

Reviews

(2)
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

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a