Ww Pumpkin Spice Muffins Recipe

Name: Ww Pumpkin Spice Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups canned pumpkin; 2 cups sugar; 1 cup Splenda sugar substitute (optional..the original recipe called for 3 cups sugar. I like these just fine with 2 cups of sugar); 1 cup water; 1 cup unsweetened applesauce; 1 egg; 3 egg whites; 2 1/3 cups all-purpose flour; 1 cup whole wheat flour; 2 teaspoons baking soda; 1 teaspoon salt; 1 teaspoon baking powder; 1 tablespoon cinnamon; 1 teaspoon nutmeg; 1 teaspoon ground cloves

Servings: persons

2 cups canned pumpkin
2 cups sugar
1 cup Splenda sugar substitute (optional..the original recipe called for 3 cups sugar. I like these just fine with 2 cups of sugar)
1 cup water
1 cup unsweetened applesauce
1 egg
3 egg whites
2 1/3 cups all-purpose flour
1 cup whole wheat flour
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon baking powder
1 tablespoon cinnamon
1 teaspoon nutmeg
1 teaspoon ground cloves

1
Preheat oven to 350.
2
In a large mixing bowl combine pumpkin, water, sugar, splenda (if using), applesauce, egg and egg whites.
3
Beat with an electric mixer until well blended.
4
In a separate bowl combine both flours, baking soda, salt, baking powder, cinnamon, nutmeg and cloves and stir until combined. (I like to use a pastry cutter so make sure the baking soda and powder are evenly distributed).
5
Slowly add the dry ingredients to the pumpkin mixture, beating until smooth.
6
Spray muffin pan cups very well with Pam. You can use cupcake papers but the muffins tend to stick to it.
7
Measure 1/3 cup of batter into each muffin cup. There will be 1/3 cup left over for the 25th muffin. I usually toss it rather than bake one muffin.
8
Bake for 20-25 min or until toothpick inserted into center of cupcakes comes out clean.
9
Tap on bottom of pan to dislodge muffins.
10
ENJOY!

1122

kcal

Calories

Fat

238

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 cups canned pumpkin, 2 cups sugar, 1 cup Splenda sugar substitute (optional..the original recipe called for 3 cups sugar. I like these just fine with 2 cups of sugar), 1 cup water, and more.

Yes, Ww Pumpkin Spice Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Ww Pumpkin Spice Muffins

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