SIMPLE, HEALTHY PUMPKIN MUFFINS
This recipe is incredibly simple and actually healthy. Each muffin is only worth 1 (one) point on WeightWatchers. These go great with cream cheese frosting and is great for breakfast, snacks, and desserts.
Provided by Courtney R
Categories Breakfast
Time 20m
Yield 24 muffins
Number Of Ingredients 4
Steps:
- Preheat oven to 350 and line a muffin pan with cupcake papers.
- Mix all ingredients and spoon into papers 3/4 full.
- Bake 12-18 min or until a toothpick comes out clean.
Nutrition Facts : Calories 77.9, Fat 2.4, SaturatedFat 0.6, Sodium 131.4, Carbohydrate 13.3, Fiber 0.5, Sugar 8.2, Protein 1
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Ma ia
[email protected]These muffins are a bit too sweet for my taste.
Christine Ayuma
[email protected]I'm so glad I found this recipe. These muffins are delicious and healthy. I'll definitely be making them again and again.
Musoke Anothony
[email protected]These muffins are the perfect size for a quick snack or breakfast. They're also great for packing in lunches.
Helen Sebhat
[email protected]I love the pumpkin flavor in these muffins. It's not too strong, but it's definitely there.
Haider Annas
[email protected]These muffins are so moist and fluffy. They're the perfect fall treat!
michael anagor
[email protected]These muffins are a great way to get your kids to eat more vegetables. They're so delicious, they won't even notice they're eating pumpkin.
T Torres
[email protected]I'm not a big baker, but these muffins were easy to make and they turned out great. I'll definitely be making them again.
Roseodemi Metseagharun
[email protected]These muffins are perfect for breakfast or a snack. They're also great for freezing, so I can always have a healthy snack on hand.
Stacy Sholar
[email protected]I love that these muffins are made with whole wheat flour. It makes them more nutritious than traditional muffins.
Amin Wahid
[email protected]These muffins are a great healthy snack. They're filling and satisfying, and they don't have a lot of sugar.
Atish Yadav
[email protected]I made these muffins gluten-free by using almond flour instead of all-purpose flour. They were still delicious!
Esperance Nizigiyimana
[email protected]I'm allergic to nuts, so I substituted sunflower seeds for the walnuts. They turned out great!
Nasiminyu Peace
[email protected]These muffins are so easy to make, even my kids can help. We had a lot of fun making them together.
Rauf builder
[email protected]I'm not a huge fan of pumpkin, but I really enjoyed these muffins. They're not too sweet and the pumpkin flavor is subtle.
Mihle Dobe
[email protected]These muffins are perfect for fall. They're warm and comforting, and the pumpkin flavor is just right.
scarlet hirst
[email protected]I made these muffins for a bake sale and they were a huge success. Everyone loved them!
Furqan Furqan
[email protected]These muffins are a great way to use up leftover pumpkin puree. I always have some in my freezer, so it's nice to have a recipe that I can use it in.
Harish Kumar
[email protected]Delicious! I added a teaspoon of cinnamon and a handful of chopped walnuts to the batter. They turned out so good!
ara129
[email protected]I love how easy these muffins are to make. I didn't have any muffin liners, so I just greased the muffin pan and they came out perfectly.
Genaro Cervantes
[email protected]These pumpkin muffins were a hit with my family! They were moist and flavorful, with just the right amount of sweetness. I'll definitely be making them again.