Photo of Grandma’s Pumpkin Muffins by WW

Grandma’s Pumpkin Muffins

4 - 5
PersonalPoints™ per serving
Total Time
43 min
Prep
18 min
Cook
25 min
Serves
16
Difficulty
Easy
Nothing says fall like the spice trinity of pumpkin, nutmeg and cloves. Light and fluffy, our version of this traditional fall favorite 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.

Ingredients

Cooking spray

1 spray(s)

All-purpose flour

2 cup(s)

Baking powder

1 Tbsp

Table salt

1 tsp

Baking soda

1 tsp

Ground cloves

½ tsp

Ground cinnamon

1 tsp

Ground nutmeg

1 tsp

Unsweetened applesauce

cup(s)

Canned pumpkin puree

1 cup(s)

Sugar

cup(s)

Regular liquid egg substitute

½ cup(s)

Fat free skim milk

cup(s)

Instructions

  1. Preheat the oven to 400ºF. Using two 12-hole muffin tins, coat 16 holes with cooking spray. Line them with cupcake wrappers if desired.
  2. In a large bowl, combine the flour, baking powder, salt, baking soda, cloves, cinnamon, and nutmeg.
  3. In a medium bowl, combine the applesauce, pumpkin, sugar, egg substitute, and milk; mix thoroughly with a wooden spoon.
  4. Add the applesauce mixture to the flour mixture and mix until completely incorporated.
  5. Pour the batter into muffin tins so each hole is about 2/3 full. Bake until a tester inserted in the center of a muffin comes out clean, about 18 minutes.
  6. Serving size: 1 muffin.