With a Weight Watcher's Pumpkin Muffins recipe you can create tasty muffins with all of the flavor but none of the guilt!
Are you looking for a healthier version of your favorite muffins? These pumpkin muffins are delicious, but - best of all - they are healthy, meaning you can still enjoy them without feeling guilty.
Perfect for breakfast or dessert, these muffins will soon become a staple in your house.
Perfectly spiced and slightly sweet, these muffins are deliciously moist.
Whilst the recipe calls for canned pumpkin, you can get totally creative and use fresh pumpkin instead.
In fact, whenever you see canned pumpkin used in a recipe, you can always substitute it for fresh. They have the same volume so you need not worry about conversions or whether you have too little or too much.
Roasting your pumpkin before pureeing it will bring out its delicious sweet side, which works perfectly well in these muffins. You can also steam or boil your pumpkin prior to pureeing it, but we find that there is comparison to roasted in terms of flavor.
While you are at, why not roast the pumpkin seeds too? Whether you are using a fresh pumpkin and scooping out the seeds, or using store bought seeds, roasting them will enhance the flavor of these muffins.
First, boil them in salted water for about 5-10 minutes to clean them, then drain on a paper towel. Next - whether you are using fresh seeds or store-bought - toss them in olive oil to coat and roast them on a baking sheet for 8-10 minutes at 350 degrees Fahrenheit.
Shake them halfway through the cooking process.
This recipe also calls for buttermilk, but if you are unable to find any you can use one of these substitutions. These are based on requiring one cup of buttermilk, so adjust as necessary:
1 tbsp white vinegar/lemon juice and enough milk to bring it to 1 cup
1 cup plain yogurt
1 cup sour cream
1 cup kefir