Ww Pumpkin Spice Muffins Food

WEIGHT WATCHERS PUMPKIN SPICE MUFFINS

Steps:

• Mix pumpkin, cake mix, and water together with a hand mixer.
• Divide batter into sprayed muffin tins. (I use an ice cream scoop for ease).
• Bake at 350* for 18-22 minutes or until the muffins "spring back" when lightly touched.

WEIGHT WATCHERS 2 POINT- PUMPKIN MUFFINS

Steps:

• Mix all ingredients in mixer.
• Makes 24 muffins.
• Cook for 20-25 minutes at 350°F.
• They will be very moist.

WW PUMPKIN SPICE MUFFINS

Steps:

• Preheat oven to 350.
• In a large mixing bowl combine pumpkin, water, sugar, splenda (if using), applesauce, egg and egg whites.
• Beat with an electric mixer until well blended.
• 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).
• Slowly add the dry ingredients to the pumpkin mixture, beating until smooth.
• Spray muffin pan cups very well with Pam. You can use cupcake papers but the muffins tend to stick to it.
• 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.
• Bake for 20-25 min or until toothpick inserted into center of cupcakes comes out clean.
• Tap on bottom of pan to dislodge muffins.
• ENJOY!

PUMPKIN SPICE MUFFINS

Steps:

• Preheat oven to 375 degrees F.
• Combine dry ingredients in a large bowl.
• Set aside.
• In a separate bowl, whisk together pumpkin, carrots, buttermilk, honey, butter or margarine, egg, vanilla, and orange zest.
• Add to flour mixture, stirring just until moistened.
• This is a thick batter.
• Fold walnuts (if using) into batter, gently.
• Spoon batter into 12-cup muffin pan (lightly greased or sprayed with nonstick spray).
• Bake for 20 minutes, or until toothpick inserted in center comes out clean.
• Remove from pan and cool on a wire rack.

HEALTHY WHOLE WHEAT SPICED PUMPKIN MUFFINS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin.
• Place dried cranberries in a bowl with hot water to cover. Let stand to rehydrate, 3 to 5 minutes.
• Meanwhile, mix flour, 1/2 cup sugar, cinnamon, ginger, baking powder, baking soda, salt, nutmeg, allspice, and cloves together in a large bowl.
• Whisk egg whites together in a separate bowl. Gently fold in pumpkin puree, applesauce, honey, molasses, and vanilla extract.
• Create a well in the flour mixture and fold in pumpkin mixture. Mix until just combined. Drain water from cranberries and fold into the batter.
• Spoon batter into the prepared muffin cups, filling each almost full. Top each muffin with additional cranberries, a sprinkle of sugar, and a dash of pumpkin spice.
• Bake muffins in the preheated oven until tops are no longer sticky and a toothpick inserted into the center of a muffin comes out mostly clean, 18 to 20 minutes. Let cool in the pan for 5 minutes before transferring muffins to a wire rack to cool completely.

WEIGHT WATCHER PUMPKIN MUFFINS

Steps:

• Preheat oven to 350 degrees.
• Combine all ingredients in a medium mixing bowl.
• Spray muffin tin with non-stick cooking spray-(DO NOT use paper liners).
• .Divide batter evenly into 12 muffin cups.
• Bake 15 minutes or until a toothpick put in center comes out clean.
• Makes 12 muffins- 1.5 Points each.