Photo of Pumpkin Pie Muffins by Daphne Oz by WW

Pumpkin Pie Muffins by Daphne Oz

Points® value
Total Time
55 min
15 min
25 min
Streamline prep by swapping in 2 ½ teaspoons pumpkin pie spice for the cinnamon, nutmeg, cloves, and ginger in this recipe. Serve these muffins at room temperature, or toast and serve warm.


Almond flour

¾ cup(s)

White whole wheat flour

1 cup(s)

Baking powder

2 tsp(s)

Baking soda

½ tsp(s)

Kosher salt

1 tsp(s)

Ground cinnamon

1½ tsp(s)

Ground nutmeg

½ tsp(s)

Ground cloves

½ tsp(s)

Ground ginger

½ tsp(s)

Pumpkin puree

1 cup(s), canned

Unsweetened applesauce

½ cup(s)


1 large, separated

Egg whites

1 serving(s)

Monk fruit sweetener with erythritol

½ cup(s)

Maple syrup

¼ cup(s), or date syrup

Vanilla extract

1½ tsp(s)

Plain unsweetened almond milk

½ cup(s)

Chopped pecans

¼ cup(s)


  1. Preheat oven to 375ºF. Line a 12-cup muffin pan with paper liners.
  2. In a large bowl, whisk together both flours, baking powder, baking soda, salt, cinnamon, nutmeg, cloves, and ginger.
  3. In a medium bowl, stir together pumpkin puree, applesauce, egg yolk, monk fruit sweetener, maple or date syrup, vanilla extract, and almond milk.
  4. Make a well in dry ingredients and add wet ingredients to center of well. Gently stir to combine.
  5. Place egg whites in a clean medium bowl and beat using a hand mixer on high speed until medium-stiff peaks form, about 2 minutes. Gently fold egg whites into batter (you should see small streaks of egg white throughout).
  6. Fill each muffin liners 2/3 full with batter and sprinkle pecans over top. Bake until a toothpick inserted in center of a muffin comes out clean, about 20 to 25 minutes.
  7. Remove muffins from oven and cool for 15 minutes in pan. Then remove muffins to a wire rack to cool completely. Store muffins in an airtight container for up to three days.
  8. Serving size: 1 muffin