These Weight Watchers Pumpkin Muffins are perfect to get you in the mood for fall! I mean the Pumpkin Spice Latte is back already! The bummer about muffins is that they aren’t always the best for your waistline. Personally, I am on the My WW Blue Plan, but they will work with the My WW Green Plan and My WW Purple plan, but the points are the same on all three plans. (I have included affiliate links to products I love. As an Amazon Associate, I earn from qualifying purchases. )
Have you seen the Pumpkin Spice Weight Watchers Muffins floating around Pinterest?? My cousin pinned this recipe from 2 Bees in a Pod and I knew we had to try them! We are always whipping up the -> Lemon Muffin so it was the perfect time to make these ones. I love how easy they are to make, my kids do the mixing for both batches for me!!
I hate dealing with muffin liners so the silicone mini muffin pan gets a workout in the kitchen!! Now, I seem to have the worst luck with metal pans, I seem to burn everything in them so silicone pans are the way to bake for me when I can’t find glass pans. Amazon has a great price on them, plus you can order one on Amazon so you don’t even have to leave the house, order and bam UPS man is at the door saving you time for you when you use Amazon Prime 2 day delivery! (Don’t have Prime? You NEED it for easy online shopping!!)
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Pumpkin Spice WW Muffins Ingredients:
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- 1 Box Spice Cake Mix
- 15 oz Can Of Pumpkin
- 1 Cup of Water
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Farmers Market Organic Pumpkin, 15 Ounce (Pack of 12)Duncan Hines Moist Signature Spice Cake Mix 16.5 oz
How To Make Weight Watchers Pumpkin Muffins:
Preheat your oven to 350 degrees.
Mix together the water and pumpkin together in a bowl with a whisk.
Mix in your spice cake I tend to do it slowly as the mixture really thickness up, the batter will be thick
Line or grease your cupcake pan. With the silicone pan, I use a paper towel wettened with vegetable oil to grease the muffin cups.
Now I use a cookie scoop to fill my muffin cups up. You will want to fill them about half to 3/4 full since the muffins will rise a bit. I have the worst luck with scooping even cookies or scoops of batter so this is perfect for me to use in the kitchen.
Wilton Stainless Steel Cookie Scoop, Small
Bake for about 15-22 minutes depending on your oven.
One of my other kitchen favorites is my oven gloves! Now I am not the most graceful in most situations add in a hot oven or pans and it gets even worse. I love to use these bbq gloves in the kitchen too since I can grab the whole pain and be in better control. Plus the kids love to use them as well, which I feel is a lot safer than regular potholders.
Other Ingredient Options For Weight Watchers Muffins:
- Chocolate Cake Mix
- Vanilla Cake Mix
- Yellow Cake Mix
- Sugar-Free Cake Mixes
- Cinnamon
- Pumpkin Spice Seasoning
- Mini Chocolate Chips
Weight Watchers Pumpkin Muffins Smartpoints Value
For Smart Points, my batch made 48 muffins for 2 WW smartpoints each. Be sure to recalculate your recipe as points with cake mixes can vary.
*On My WW Purple, My WW Blue, or My WW Green plan the points will be the same*
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Other Weight Watchers Muffins:
Strawberry Weight Watchers Muffins
Chocolate Weight Watchers Muffins
Red Velvet Weight Watchers Muffins
Weight Watchers Pumpkin Muffins Recipe
Ingredients
- 1 15 ounce can of pumpkin
- 1 Spice Cake Mix
- 1 Cup of water
Instructions
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Pre Heat oven to 350 degrees
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Mix together all ingredients together in bowl
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Line or grease your cupcake pan
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Fill half to 3/4 full.
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Bake for about 15-22 minutes depending on your oven
Jen says
I love these! I included them in my roundup of mini muffin recipes
Chelsea @ The Johnsons Plus Dog says
Yummy – looks good and perfect for fall!
Alexis @ Chemistry Cachet says
These look delicious! I have used this recipe for a cake before, but will have to try it as muffins 🙂
Michele Newman says
2261 calories for one muffin??????
Michelle says
There is 98 calories in each muffin….. ??
Stacy says
But there are 3 smart points per muffin, I put this exact recipe in my WW app & it comes up to 3 per muffin!
Debbie Cross says
Tried pumpkin muffins delicious but I put them in regular cupcake tin. Do you have the calculation for SMART POINTS? CANT wait to try the lemon muffins. Thanks again.
flo says
well if you get 48 for 1 pvv each , and your only getting one fourth of the amount
they would be 4 pvv each , according to my calculations
Jocelyn says
If you wanted to bake as a cake how long would you do it for?
Jenny says
I have never tried that. I would start with half the baking time of a normal cake and just watch it. Let me know if you try it and how long it takes you.
Sandy says
Do you use the ingredients needed for the cake mix, or does the pumpkin replace those?
Jenny says
Just the cake mix powder and the pumpkin.
Carolyn Whitetail says
Hi do you use pure canned pumpkin, or pumpkin puree for this recipe?
Jenny says
I used canned pumpkin for these
Izvori says
Even if you”re following the old SmartPoints, this is still low points and sounds very good!
Sara says
Anyone have a carb count on these?
Lori says
I’m the only one in my house to eat these. Can I freeze or something? Otherwise I’ll eat them all in a weekend!!
Jenny says
I need to try freezing them! With three kids they disappear fast in my house! I would try a container and separate out with paper so they don’t stick together! Let me know if you try freezing them and how it goes!
Erin says
My family loves Pumpkin donut muffins from Perkins. So I thought I would give these a try as mini muffins (this recipe makes 56 mini muffins, bake time is 14 mins.) my 5 yr old twins did all the mixing. They were a super huge hit for my family! I will be making these again, and the lemon ones!
Jenny says
Oh my gosh I miss Perkins!!!! So glad the twins like them and baked, always a bonus to get the kids in the kitchen.
Dottie says
Does anyone know the carb count?
Kathy says
Any chance you would consider including the keto and carb stats for your wonderful recipes? Thank you
Addy says
I May these this morning and I was very disappointed. The batter was thick like it was supposed to be and I filled the cupcake papers 2/3 full. I baked them for 25 minutes and took them out when they looked done. I tested them all with a toothpick and they were all done. After I let them cool for a bit I tasted them and they almost tasted like they were uncooked because they were so heavy and it almost tasted like just the pumpkin that I put in. I don’t think I’ll ever make them again because I am not impressed at all. I don’t even know who will eat them because they’re not good. It was a waste of a can of pumpkin and a cake mix.
Mary says
Made these this morning. Used yellow cake mix, 1 egg, 1 cup water 3 t. Pumpkin pie spice and a splash of vanilla.
After whisking spice in the cake mix put the dry in the mixer bowl and added the rest of ingredients then mixed together. Turned the mixer up high and let it mix a minute or two. Made 24 large muffins and 12 miniature muffins.
Used Trader Joe 15oz can organic pumpkin.
Light and airy! Delicious
Linda says
I am going to try your alternate recipe using a sugar free cake mix. Thanks for the additional ingredient amounts. 🙂
Janice B. says
These muffins really look good, and are so easy to make. My question is: if not following the Weight Watchers program, how many calories per cupcake and how much sugar?
Melissa Crimminger says
These muffins are so yummy! Though I tweaked it slightly by using a box of angel food cake mix and add 2 tsp of pumpkin pie spices.
Linda says
I love these muffins. They are delicious. Do they need to be saved in the refrigerator?
Jenny says
I store mine in an air tight container or bag. They never last long to go bad in my house.
Denise says
I made these and I must say, yuk. Didn’t like the consistency or flavor.
Just my option.
Erica says
I am having a problem. I am baking these muffins and they are still not done after 20 minutes of baking and they are still heavy and taste undone. What can I do?
Megan says
Do you use a mini muffin tin?