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Whole Wheat Pumpkin Muffins Photo

Weight Watcher's Pumpkin Muffins

Cyd Converse
With a Weight Watcher's Pumpkin Muffins recipe you can create tasty muffins with all of the flavor but none of the guilt!
4 from 2 votes
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Prep Time 25 minutes
Cook Time 20 minutes
cooling 15 minutes
Total Time 56 minutes
Servings 25 1 serving
Calories 110 kcal

Ingredients
  

  • 1 cup All-Purpose Flour
  • 1 cup Whole Wheat Pastry Flour
  • 1 teaspoon Baking Soda
  • 1/2 teaspoon Salt
  • 1 teaspoon Ground Cinnamon
  • 1/2 teaspoon Ground Ginger
  • 1/4 teaspoon Ground Cloves
  • 1 pinch of Ground Nutmeg
  • 3/4 cup Dark Brown Sugar
  • 3 tablespoons Unsulfured Molasses
  • 1/4 cup Canola Oil
  • 2 large Egg
  • 1 15 ounce can Canned Pumpkin
  • 1 teaspoon Pure Vanilla Extract
  • 3/4 cup Buttermilk
  • 1/4 cup Pumpkin Seeds raw and unsalted

Instructions
 

  • Preheat your oven to 400 degrees Fahrenheit and coat a muffin tray with cooking spray; alternatively, use a little oil or butter to rub around each muffin slot.
  • Whisk both flours, baking soda, salt, cinnamon, ginger, cloves and nutmeg in a bowl until combined.
  • In a separate bowl, whisk sugar, molasses, oil and one egg until mixed. Crack in the second egg, whisking thoroughly. Add in the pumpkin and vanilla.
  • In two batches, mix in the flour mixture, followed by the buttermilk, alternating between the two. Mix until just combined.
  • Portion out the mixture into your greased muffin tray and top with pumpkin seeds.
  • Gently tap your muffin tray against the counter to help release any air bubbles.
  • Bake for about 20 minutes or until a knife/toothpick comes out clean.
  • Cool for 15 minutes before turning them out of the tray; cool the muffins entirely on the wire rack.

Nutrition

Calories: 110kcalCarbohydrates: 18gProtein: 2gFat: 3gSodium: 116mgFiber: 1gSugar: 9g
Keyword Baking, Desserts, Healthy, Healthy Comfort Food, Healthy Eating, Muffins, Pumpkin
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