I’ve tried so many pumpkin muffin recipes, and this one is by far the best! Moist, flavorful, and perfectly spiced — you’d never guess they’re only 2 points each. Great for breakfast, snacks, or a guilt-free treat with coffee. ☕
🎃 Ingredients:
- 1 cup canned pure pumpkin (not pumpkin pie mix)
- 2 large eggs
- ¼ cup unsweetened applesauce
- 2 tbsp honey or sugar-free maple syrup
- 1 tsp vanilla extract
- 1 cup self-rising flour (or 1 cup all-purpose + 1½ tsp baking powder + pinch of salt)
- 1 tsp pumpkin pie spice
- ½ tsp cinnamon
- ¼ tsp nutmeg
- ¼ cup sugar substitute (like monk fruit, stevia, or Splenda)
- Optional: a few mini chocolate chips or chopped walnuts on top (adjust points if added)
👩🍳 Directions:
- Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or spray with nonstick spray.
- In a large bowl, whisk together pumpkin, eggs, applesauce, honey (or syrup), and vanilla until smooth.
- In another bowl, mix flour, pumpkin pie spice, cinnamon, nutmeg, and sugar substitute.
- Combine wet and dry ingredients just until mixed — don’t overmix.
- Divide batter evenly among muffin cups (about ⅔ full each).
- Bake for 18–22 minutes, or until a toothpick comes out clean.
- Cool on a rack and enjoy warm or at room temperature!
💚 Nutrition (per muffin):
- Calories: ~85
- Protein: 3g
- Fat: 1g
- Carbs: 13g
- WW Points: 2
