Photo of Grandma’s Pumpkin Muffins by WW

Grandma’s Pumpkin Muffins

Points® value
Total Time
43 min
18 min
25 min
Nothing says fall like the spice trinity of pumpkin, nutmeg and cloves. Light and fluffy, our version of this traditional fall favourite uses applesauce instead of oil. Use either a soup ladle or an ice cream scoop to make the muffins an equal size. To keep the heat evenly distributed in the muffin tin, if you have any unfilled muffin cups, add water to them. We use both cooking spray and muffin wrappers to prevent any batter from sticking to the top of the pan but you can use a nonstick pan instead, if you prefer. You can also freeze the muffins to have on-hand for a quick breakfast or snack. Nothing says fall like the spice trinity of pumpkin, nutmeg and cloves.


All-purpose flour

2 cup(s)

Baking powder

1 tbsp(s)

Table salt

1 tsp(s)

Baking soda

1 tsp(s)

Ground cloves

½ tsp(s)

Ground cinnamon

1 tsp(s)

Ground nutmeg

1 tsp(s)

Unsweetened applesauce


Canned pumpkin

1 cup(s)



Liquid egg substitute

½ cup(s)

Fat-free skim milk



  1. Preheat oven to 400ºF. Coat a 12-hole muffin tin with cooking spray. Line with cupcake wrappers if desired.
  2. Combine flour, baking powder, salt , baking soda, cloves, cinnamon and nutmeg in a large bowl.
  3. Combine applesauce, pumpkin, sugar, egg substitute and milk in a medium bowl; mix thoroughly with a wooden spoon.
  4. Add applesauce mixture to flour mixture and mix until completely incorporated.
  5. Pour batter into muffin tins so each hole is about 2/3 full. Bake for 20 to 25 minutes, or until a tester inserted in the center of a muffin comes out clean.
  6. Yields 1 muffin per serving.