Can I use fresh pumpkin instead of canned in these Weight Watchers pumpkin muffins?

Yes. Roast and purée fresh pumpkin, then drain excess moisture through cheesecloth or a fine-mesh sieve before measuring. This prevents a wet, dense crumb.

How do I calculate points if I add chocolate chips or nuts?

Add up the points for your total mix-ins, divide by the number of muffins, and add that value to the base ~3 points per muffin. Always re-check in your WW app with your specific brands.

Can I bake this batter as a loaf instead of muffins?

Absolutely. Use a 9×5-inch loaf pan and bake at 350°F for about 50–60 minutes, or until a toothpick comes out clean. Points per slice will differ based on portioning.

Do zero-calorie sweeteners work here?

Yes. Choose a 1:1 sugar replacement (like monk fruit/erythritol blends) and follow the package’s conversion if not 1:1. Sweetness and browning may vary slightly.

Can I add shredded zucchini or other veggies?

Definitely. Squeeze moisture from 1 cup shredded zucchini before folding in. This adds fiber and moisture without significantly changing points.

Weight Watchers Pumpkin Muffins That Are Moist, Fluffy, and Guilt-Free 2025

Weight Watchers Pumpkin Muffins That Are Moist, Fluffy, and Guilt-Free

Print Recipe

Moist, warmly spiced pumpkin muffins that clock in at just 3 WW points each (most plans). Perfect for crisp mornings when you want something sweet, cozy, and goal-friendly.

Author: Harmony
Prep Time: 10 minutes
Cook Time: 18–22 minutes
Total Time: 30 minutes
Yield: 12 muffins 1x
Category: Breakfast
Method: Baking
Cuisine: American

Ingredients

Scale

1½ cups whole wheat pastry flour (or all-purpose flour)
1 teaspoon baking soda
2 teaspoons pumpkin pie spice
½ teaspoon cinnamon
¼ teaspoon salt
⅓ cup brown sugar (or a 1:1 zero-calorie sweetener to reduce points)
2 large eggs
1 (15 oz) can pure pumpkin purée (not pie filling)
¼ cup unsweetened applesauce
1 teaspoon vanilla extract
Optional: ¼ cup mini chocolate chips or chopped walnuts (adds points)

Smart swaps: Replace eggs with ½ cup unsweetened applesauce (egg-free); use monk fruit/stevia for fewer points; swap in a 1:1 gluten-free flour blend if needed.

Instructions

Prep: Heat oven to 350°F (175°C). Line a 12-cup muffin tin with paper or silicone liners; lightly mist for easy release.
Dry mix: In a medium bowl whisk flour, baking soda, pumpkin pie spice, cinnamon, and salt.
Wet mix: In a large bowl whisk brown sugar and eggs until combined and slightly fluffy. Whisk in pumpkin purée, applesauce, and vanilla until smooth.
Combine: Fold dry into wet just until no dry streaks remain (do not overmix). Gently fold in optional mix-ins.
Fill: Divide batter evenly (about ¼ cup per muffin; ~¾ full). Optional: mist tops lightly with water for a nice dome.
Bake: 18–22 minutes, until a toothpick comes out clean. Cool 5 minutes in pan, then transfer to a rack. Best after a 30-minute rest.

Notes

Approx per muffin: 115 kcal, 3g protein, 23g carbs, 1.5g fat, 3g fiber. ~3 WW points each (most plans; re-calc with your specific brands & add-ins). Storage: room temp 2–3 days (airtight with paper towel top/bottom), fridge up to 1 week, freeze up to 3 months (wrap individually). Variations: lower sugar—use zero-calorie sweetener; gluten-free—1:1 GF blend; higher protein—add 2–3 tbsp unflavored protein powder and 2 tbsp Greek yogurt (add a splash of milk if batter thickens). Loaf option: bake in 9×5″ pan 50–60 minutes.

Nutrition

Serving Size: 1 muffin
Calories: 115
Sugar: N/A
Sodium: N/A
Fat: 1.5g
Saturated Fat: 0.5g
Unsaturated Fat: 1g
Trans Fat: 0g
Carbohydrates: 23g
Fiber: 3g
Protein: 3g
Cholesterol: N/A

Keywords: weight watchers pumpkin muffins, ww pumpkin muffins, low point muffins, healthy pumpkin muffins, 3 point muffins

Find it online: https://harmonymeal.com/weight-watchers-pumpkin-muffins/