This post may contain affiliate links. Please read our disclosure policy.
Weight Watchers Recipe of the Day: Moist Pumpkin Muffins
These delicious pumpkin muffins are made with low-fat buttermilk, canned pumpkin puree, plump golden raisins, chopped nuts and pepitas.
Recipe Notes
The recipe, which I modified to make more Weight Watchers friendly, is from Baking: From My Home to Yours (affiliate link) by Dorie Greenspan. They are based on the pumpkin muffins made by Sarabeth Levine, that Dorie believes should be the benchmark for pumpkin muffins everywhere.
These pumpkin muffins turned out perfectly – moist and tender, not too sweet, with a gentle spiciness and a beautiful golden-orange color – just as Dorie described.
Because it seemed appropriate and both ingredients were in the pantry, I added a sprinkling of pumpkin seeds to the sunflower seeds and a handful of dried cranberries with the golden raisins.
How to Make Pumpkin Muffins, Step-by-Step
Step 1: Gather and prepare all ingredients.
Step 2: Whisk the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg and allspice in a medium mixing bowl; set aside.
Step 3: In a large bowl, beat the butter until soft with an electric mixer (affiliate link) on medium speed. Add the brown sugar and continue to beat until light and smooth. Add the eggs, one at a time, while continuing to beat for another minute after the eggs have been incorporated. Beat in the vanilla.
Step 4: Lower the mixer speed and blend in the pumpkin and buttermilk. With the mixer on low speed, gradually add the dry flour mixture in a steady stream, beating just until the flour is absorbed. (To avoid over mixing, you can stop the mixer early and stir in any remaining flour using a spatula.) Fold in the raisins, dried cranberries (If using) and nuts.
Step 5: Divide the batter evenly among the muffin cups and sprinkle a few sunflower and pumpkin seeds over the top of each muffin.
Step 6: Bake for about 25 minutes, or until a toothpick inserted near the center of the muffins comes out clean.
Step 7: Transfer the pan to a wire rack and cool the muffins in the pan for about 5 minutes, before carefully removing each muffin to a rack to finish cooling.
Step 8: Store pumpkin muffins in an airtight container.
How Many Calories and WW Points in Dorie’s Pumpkin Muffins?
According to my calculations, each pumpkin muffin has about 216 calories.
To see your WW Points for this recipe, track it in the WW App!
(You must be logged into WW on a smartphone or tablet.)
If you enjoy these moist Pumpkin Muffins, be sure to check out my other Weight Watchers friendly recipes including Easy 2-Ingredient Chocolate Pumpkin Muffins, Baked Pumpkin Donuts, Crock Pot Pumpkin Crumbcake, Impossible Low-Fat Pumpkin Pie and Low-Fat Pumpkin Spice Cake
If you’ve made these pumpkin muffins, please give the recipe a star rating below and leave a comment letting me know how you liked it. And stay in touch on Pinterest, Facebook, Instagram and Twitter for the latest updates.
Dorie’s Pumpkin Muffins Recipe
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/8 teaspoon freshly grated nutmeg
- Pinch ground allspice
- 1/4 cup unsalted butter, at room temperature
- 3/4 cup light brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup canned unsweetened pumpkin puree (affiliate link)
- 3/4 cup low-fat buttermilk
- 1/2 cup moist plump golden raisins, dried cranberries, or a combination
- 1/4 cup chopped pecans or walnuts
- 1/4 cup unsalted raw sunflower seeds, pumpkin seeds, or a combination for topping
Instructions
- Center a rack in the oven and preheat the oven to 400F degrees. Butter or spray a 12-cup regular-size muffin pan or place paper liners in the muffin cups.
- In a bowl, whisk together the flour, baking powder, baking soda, salt and spices and set it aside.
- In a large bowl, beat the butter with an electric mixer (affiliate link) at medium speed until soft. Add the brown sugar and continue to beat until light and smooth. Add the eggs one at a time and then continue to beat for another minute after the eggs have been incorporated. Beat in the vanilla.
- Lower the mixer speed and mix in the pumpkin and buttermilk. With the mixer at low speed, add the flour mixture in a steady stream, beating only until they disappear. (To avoid over mixing, you can stop the machine early and stir any remaining dry ingredients into the batter using a rubber spatula (affiliate link).) Stir in the raisins and/or dried cranberries and nuts.
- Divide the batter evenly among the muffin cups and sprinkle a few sunflower seeds and/or pumpkin seeds over the top of each muffin.
- Bake for about 25 minutes, or until a toothpick inserted into the center of the muffins comes out clean.
- Transfer the pan to a rack and cool the muffins in the pan for 5 minutes, then carefully remove each muffin from its cup and transfer them to a rack to finish cooling.
Notes
(Must be logged into WW on a smartphone or tablet.) 6 PointsPlus (Old plan)
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Source: This pumpkin muffins recipe is modified from the wonderful cookbook, Baking: From My Home to Yours (affiliate link) by Dorie Greenspan.
More Weight Watchers Friendly Pumpkin Recipes
- Weight Watchers Low Fat Cranberry Pumpkin Scones
- 3 Favorite Pumpkin Bread Recipes Lightened Up
- 2 Ingredient Skinny Pumpkin Muffins and Cookies
- 3 Favorite Pumpkin Bread Recipes, Lightened Up
Learn how easy it is to make your own fresh pumpkin puree
