- Prep Time : 10 minutes
- Cook Time : 20 minutes
- Yield : 21
- Whole Wheat Flour - 2 cups
- White Flour - 1 1/2 cups
- Baking Soda - 2 teaspoons
- Baking Powder - 1 teaspoon
- Cinnamon - 1 teaspoon
- Nutmeg - 1 teaspoon
- Cloves - 1 teaspoon
- Granulated Sugar - 3/4 cup
- Salt - 1/2 teaspoon
- Organic Pumpkin Puree - 2 cups
- Real Maple Syrup - 1/4 cup
- Unsweetened Almond Milk - 3 Tablespoons
- Eggs - 3 whole
- Olive Oil - 1/2 cup
This recipe is Weight Watchers PointsPlus 5 per muffin WITHOUT glaze.
With glaze, add another Weight Watchers PointsPlus 1 per muffin.
Preheat your oven to 350 degrees.
Prepare a muffin pan with cupcake liners. TIP: Spray the bottom of cupcake liners lightly with non-stick cooking spray.
Mix all dry ingredients in a medium size bowl and set aside.
In an electric mixer mixing bowl combine the wet ingredients on high for 1 minute.
Slowly pour in the dry ingredients, mixing on low speed, until just combined.
Using a spoon or, even easier, an ice-cream scoop fill the cupcake liners almost full.
Bake at 350 degrees for 20 minutes
Meanwhile, prepare your maple glaze.
Remove your muffins from the oven and let cool on baking racks. They should look like this:
Using a small spoon, place about 1 teaspoon of glaze on top of your muffin, swirling it with the spoon to get your desired shape. Let cool. Repeat if necessary. These have 2 layers and were very tasty!
I’ve been so excited this week to use my homemade pumpkin puree that I just whipped up. I’ve been so surprised how many treats I’ve been able to make with just one small pumpkin!
So, this morning I set out to find a healthy pumpkin muffin that my kids would love and I found it! Of course, I had to make a few revisions (that’s just my style) and let me tell you….. Mmmmm. These beauties are full of good for you ingredients! I plan to put them in my kiddo’s lunch boxes this week.