Photo of Marmalade Pumpkin Muffins by WW

Marmalade Pumpkin Muffins

Points® value
Total Time
40 min
15 min
25 min
Bake up a batch of these flavourfully wholesome pumpkin muffins. They're an idyllic salute to autumn and make for a scrumptious and satisfying morning meal.


All-purpose flour

1 cup(s), (400 ml)


¾ tbsp(s), granulated

Baking soda

1 tsp(s), (5 ml)

Baking powder

1 tsp(s), (5 ml)

Ground cinnamon

1 tsp(s), (5 ml)

Table salt

½ tsp(s), (2 ml)

Ground nutmeg

¼ tsp(s), (1 ml)

Canned pumpkin

1 cup(s), (240 ml)

Egg whites

2 serving(s), large

Orange marmalade

¾ cup(s), divided, (175 ml)

Frozen unsweetened orange juice concentrate

can(s), thawed, (80 ml)

Canola oil

2 tbsp(s), (30 ml)


  1. Preheat oven to 350oF (180° C). Coat a 12-cup muffin pan with cooking spray.
  2. In a large bowl, combine fl our, sugar, baking soda, baking powder, cinnamon, salt, and nutmeg. Mix with a fork to combine. Make a well in the centre and set aside.
  3. In a medium bowl, whisk together pumpkin puree, egg whites, 1/2 cup (125 mL) of the orange marmalade, orange juice concentrate, and oil. Pour mixture into centre of fl our mixture and stir just until blended. Spoon batter into prepared muffin pan, filling each cup 2/3 full.
  4. Bake 25 minutes, until a wooden pick inserted in centre of a muffin comes out clean. Cool 5 minutes in pan. Transfer to wire racks to cool completely.
  5. Heat remaining 1/4 cup of orange marmalade in a small saucepan over low heat. Spread over muffins just before serving.