You guys, I did it! I finally made a WW-friendly muffin that tastes deeeelicious! I’ve tried making healthy muffins a bazillion times over the years and I’m never really a fan of the texture or taste … I’d rather just have the full-sugar, full-fat version, ya know?! Today I decided to give it another whirl and experimented with using greek yogurt in the batter. I’m seriously impressed with how these babies turned out! I’m kind of a pumpkin pastry snob but these muffins checked all the boxes for me! These Pumpkin Bread Muffins are deliciously spiced with a hearty texture and the perfect amount of sweetness – not too much, not too little. Each muffin is 3 Blue WW SmartPoints/4 Green WW SmartPoints and 128 calories.
The recipe couldn’t be simpler – if you have a can of pumpkin on hand I bet you have all the ingredients to make them right now! You just need one bowl, some pantry staples, and you’re ready to go. The batter comes together so fast you’ll probably be standing around waiting for the oven to finish preheating.
You simply whisk together your wet ingredients, sift in your dry ingredients, and fold everything until it just comes together. The batter is thick, giving the muffins a hearty, bread-like texture. To be honest I prefer this texture over super light and cakey muffins because it’s hard to be satisfied after just one….. (you know it’s true).
One batch makes 9 full sized muffins. They’re great for breakfast, especially slathered with some of my zero point apple butter or served with scrambled eggs and a piece of bacon. They also make a great afternoon snack paired with coffee or a before bed treat alongside a mug of sleepy time tea.
I made two batches of these muffins while testing out the recipe so I’ll be freezing half so that I can have quick treats all throughout the fall!
Makes 9 Pumpkin Bread Muffins at 3 Blue WW SmartPoints/4 Green WW SmartPoints – enjoy!
- 1¼ c all purpose flour, sifted
- 1 tsp baking soda
- 2 tsp pumpkin pie spice
- pinch of salt
- 2 eggs
- ¼ c plain, fat free greek yogurt
- ½ c canned pumpkin (not pumpkin pie filling)
- 1 tsp vanilla
- ¼ c + 2 tbsp brown sugar (6 tbsp)
- 2 tbsp pepitas*
- Preheat oven to 350F and line a muffin tin with 9 non-stick muffin liners or spray with cooking spray (my preferred method)
- In a large mixing bowl whisk together the eggs, yogurt, pumpkin, vanilla, and brown sugar until well combined.
- Mix in the pumpkin pie spice, salt, and baking soda.
- Gently fold in the sifted flour and stir until just combined. The batter will be thick. Do not over mix.
- Divide the batter between the 9 muffin liners, filling each about halfway full.
- Top the muffins with the pepitas, if using.
- Bake for 15-18 minutes, until a toothpick inserted into the center of the muffins comes out clean. (start checking at 15 minutes and don't over bake)
*You can chose to omit the pepitas, it won't change the points value either way.
Nutritional information is calculated with MyFitnessPal and may vary based on brands used. Smart Points information is calculated with the Weight Watchers app and may also vary based on brands used.
I am so excited you are making one of my recipes and I would love to see how it turns out! Make sure to share it on Instagram and tag me @rachelshealtyplate and use #rachelshealthyplate so I can see your creation!
Made this over the weekend. They are delicious. To make it even easier, how important is it to sift the flour. Would just fluffing it first before measuring be ok?
Glad you liked them! I just fluff the flour before I measure it – I sift it after I measure it and it’s to avoid lumps in the batter. Not a huge deal if you don’t sift it =) If you run your fork through it a few times it’ll remove the big lumps
Any reason I can’t print your recipes? Anyone else have this problem? I hit the print button, the print box comes up and them immediately disappears! I can do screenshots, but not the same! Look forward to trying these!
Not sure – seems to be working on my end! Do you have another computer you can try to print from?