If you love pumpkin muffins and Weight Watchers recipes, you can still enjoy the warm spices of pumpkin while following the Weight Watchers Freestyle program. This Weight Watchers Pumpkin Muffins recipe delivers moist, pie-flavored muffins that are just 3 WW points each.
Weight Watchers Pumpkin Muffins
These simple pumpkin muffins use only a handful of ingredients and are perfect for fall or anytime you want a cozy, lower-point treat. They taste like pumpkin pie, bake up quickly, and make a satisfying breakfast or snack at just 3 WW points each.
Weight Watchers Recipes
Weight Watchers recipes are a helpful way to enjoy flavorful food while staying on track. If you like the pumpkin theme, you might enjoy other pumpkin-friendly options too. Below are a few favorite Weight Watchers recipes for inspiration:
- 2 Ingredient Weight Watchers Bagels
- Weight Watchers Egg Muffins
- 0 Point Chili in the Crock Pot
- One Point Cheesecake
Ingredients For Weight Watchers Pumpkin Muffins
- 1 box sugar-free yellow cake mix (sugar-free chocolate or devil’s food can be substituted)
- 1 (15 oz) can pure pumpkin puree (not pumpkin pie filling)
- ½ cup water
- 1 large egg
- 1½ teaspoons cinnamon (or pumpkin pie spice)
How to Make Weight Watchers Pumpkin Muffins With Cake Mix
Preheat the oven to 325°F (160°C). Combine the sugar-free cake mix, pumpkin puree, water, egg, and cinnamon in a large bowl. Mix until the batter is smooth and fully combined.
Grease a muffin pan or use liners and fill each cup with about ¼ cup of batter. Bake at 325°F for 25 minutes or until a toothpick inserted in the center comes out clean.
Once baked, remove muffins from the tins and transfer to a cooling rack to cool completely.
These five-ingredient pumpkin muffins are great for breakfast alongside fresh fruit or as a snack or dessert. The recipe yields 15 muffins, each about 141 calories and roughly 3 WW points.
Tips For Making WW Pumpkin Muffins
- This recipe makes 15 muffins; use a 12-count and a 6-count pan if you want to bake the whole batch at once.
- Because it uses sugar-free cake mix, limit intake to 1–2 muffins per day. Sugar alcohols in sugar-free mixes can cause digestive upset in large amounts.
- Use muffin liners for easy cleanup and neater presentation.
What to Serve With Pumpkin Muffins
These muffins pair well with fresh fruit such as apple slices or berries. If you prefer a protein-rich breakfast, serve with Greek yogurt, low-fat cottage cheese, or a boiled egg for a balanced meal.
FAQs For WW Pumpkin Muffins
Yes. Substituting a sugar-free Devil’s Food or chocolate cake mix creates a delicious pumpkin-chocolate muffin that many people enjoy.
Yes. For mini muffins, reduce the baking time to about 10–13 minutes and check for doneness early so they don’t overbake.
Cool the muffins completely, then store in an airtight container. They keep well at room temperature for up to 3 days or in the refrigerator for a couple more days. For longer storage, freeze fully cooled muffins in a sealed container or bag.
Weight Watchers Essentials
Simple kitchen tools can make following the program easier: a food scale for accurate portions, a reliable bathroom scale for tracking progress, and a few recipe resources for ideas. Small investments in the right tools help maintain consistency and success.
WW Recipes
-
Air Fryer Two Ingredient Bagels (No Yeast)
-
2 Ingredient Weight Watchers Peanut Butter Cups
-
Weight Watchers Cinnamon Rolls
-
0 Point Chili in the Crock Pot
📖 Recipe
Weight Watchers Pumpkin Muffins
Vicky
Equipment
- Muffin pan
Ingredients
- 1 box sugar-free yellow cake mix
- 1 (15 oz) can pumpkin puree
- ½ cup water
- 1 large egg
- 1½ teaspoons cinnamon
Instructions
- Preheat oven to 325°F (160°C).
- Combine cake mix, pumpkin, water, egg, and cinnamon in a large bowl and mix until smooth.
- Grease a muffin pan or line with paper liners. Fill each cup with about ¼ cup of batter.
- Bake at 325°F for 25 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from oven and cool on a rack before serving.
Notes
- Swap in a sugar-free devil’s food cake mix for a pumpkin-chocolate version.
- Limit consumption to 1–2 muffins per day due to sugar alcohols in sugar-free mixes, which can cause digestive upset in large amounts.
- Use muffin liners for easier cleanup.
Nutrition
Carbohydrates: 31 g
Protein: 2 g
Fat: 1 g
Fiber: 1 g
Sugar: 16 g
Let us know how it was!