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To make these tasty 2-point pumpkin muffins, gather the following items: - 1 cup pure pumpkin puree (canned or freshly made) - 1 cup whole wheat flour - 1/2 cup unsweetened applesauce - 1/4 cup honey or maple syrup - 2 large eggs - 1/2 teaspoon baking soda - 1 teaspoon baking powder - 1 teaspoon pumpkin pie spice - 1/2 teaspoon cinnamon - 1/4 teaspoon salt - Optional: 1/4 cup chopped walnuts or pecans for added texture Each muffin offers a balanced mix of nutrients. Here’s what you can expect: - Calories: Approximately 100 - Protein: 3 grams - Fat: 2 grams - Carbohydrates: 18 grams - Fiber: 2 grams - Sugar: 5 grams This makes it a great choice for a light snack or breakfast treat. For those following the Weight Watchers plan, these muffins are only 2 points each. This low point value makes them an excellent option for a guilt-free indulgence. Enjoy them without worry, knowing they fit well into your daily points! Check the Full Recipe for more details on how to make these delightful muffins. 1. Start by preheating your oven to 350°F (175°C). This step is key for even baking. 2. Lightly grease a muffin tin or use paper liners. This helps with easy removal. 3. In a large bowl, whisk together the pumpkin puree, applesauce, honey, and eggs. Make sure it is smooth. 4. In a separate bowl, sift the whole wheat flour, baking soda, baking powder, pumpkin pie spice, cinnamon, and salt. This ensures your muffins rise well. 5. Gradually fold the dry mix into the wet ingredients. Stir until just combined. Avoid overmixing to keep your muffins fluffy. 6. If you like, fold in the chopped walnuts or pecans for extra texture. 7. Now, evenly distribute the batter into the muffin tin. Fill each cup about 2/3 full for best results. 8. Place the tin in the preheated oven and bake for 18-20 minutes. Keep an eye on them as they bake. 9. To check if your muffins are done, insert a toothpick into the center of one. If it comes out clean, they are ready. 10. Once baked, allow the muffins to cool in the pan for 5 minutes. This helps them firm up. 11. After cooling, transfer the muffins to a wire rack to cool completely. This keeps them from getting soggy. For the full recipe, refer to the ingredients list above. To get soft muffins, avoid overmixing your batter. Mix until just combined. This keeps air in the batter. Air helps muffins rise and stay light. Use room temperature eggs for better mixing. They blend in smoothly and help with rise. Also, consider using a scale to measure flour. Too much flour can make muffins dense. You can make simple swaps to fit your diet. For a gluten-free option, use almond flour or a gluten-free blend. If you want to cut sugar, replace honey with stevia or monk fruit. For egg-free muffins, use flax eggs. Mix one tablespoon of flaxseed meal with three tablespoons of water. Let it sit for a few minutes to thicken. Spices can bring your muffins to life. Try adding a pinch of nutmeg for warmth. You can also mix in some ginger for a zesty taste. Want a twist? Add a dash of vanilla extract. It adds depth and sweetness without extra sugar. Don’t forget to sprinkle a little cinnamon on top before baking for a lovely aroma. {{image_2}} You can make your 2-point pumpkin muffins even better by adding mix-ins. Try adding fruits like raisins, cranberries, or diced apples. These fruits add sweetness and moisture. For a crunchier bite, toss in nuts like walnuts or pecans. Nuts add healthy fats and protein. Just fold in about 1/4 cup of your choice into the batter before baking. This small change makes each muffin special and unique. If you want to cut down on sugar, consider healthier swaps for sweeteners. Instead of honey or maple syrup, try using stevia or monk fruit. These options are low-calorie and still sweet. You can also reduce the amount of sweetener in the recipe. Start with 2 tablespoons, then taste the batter. Adjust as needed for your preference. This way, you keep the muffins tasty while making them lighter. For gluten-free muffins, you can easily switch the flour. Use a 1:1 gluten-free flour blend. Many blends work well in baking. Just make sure it has xanthan gum for the right texture. You can also try almond flour or coconut flour, but you’ll need to adjust the liquid. If using coconut flour, use less and add more pumpkin puree or applesauce. This keeps your muffins moist and delicious. To keep your 2-point pumpkin muffins fresh, store them in an airtight container. Place them in a cool, dry spot. They will stay good for about three days. If you want to keep them longer, consider freezing. To freeze your muffins, first, let them cool completely. Wrap each muffin in plastic wrap. Then, put the wrapped muffins in a freezer-safe bag. They will last up to three months in the freezer. Remember to label the bag with the date. When you are ready to enjoy a muffin, remove it from the freezer. Let it thaw in the fridge overnight. For a warm treat, microwave it for about 15-20 seconds. You can also reheat muffins in the oven at 350°F for about 5-10 minutes. This will bring back their soft texture. Enjoy your muffins fresh! Yes, you can use fresh pumpkin. Just cook and puree it first. Roasting the pumpkin adds great flavor. Cut it into chunks, bake until soft, and then blend. This gives you a rich taste in your muffins. Just make sure to measure out one cup for the recipe. To make these muffins vegan, replace the eggs with flax eggs. Mix one tablespoon of ground flaxseed with three tablespoons of water. Let it sit for five minutes to thicken. Instead of honey, use maple syrup for sweetness. These changes keep the muffins moist and tasty. The best way is to do the toothpick test. Insert a toothpick in the center of a muffin. If it comes out clean, the muffins are done. If it has wet batter, bake a few more minutes. Keep an eye on them so they don’t overbake. Check around the 18-minute mark. You’ve learned all you need to make amazing muffins, from ingredients to storage. We explored the best practices for baking and how to mix flavors. You now know how to adapt recipes for different diets and how to properly store your muffins. Remember to experiment with mix-ins to find your favorite flavors. With these tips, you'll bake muffins that are tasty, healthy, and loved by all. Enjoy making your next batch!

- 2-Point Pumpkin Muffins Recipe

Satisfy your pumpkin cravings with this delicious 2-Point Pumpkin Muffins recipe! Easy to make and Weight Watchers friendly, these guilt-free treats are perfect for breakfast or a snack. Packed with flavor and only a few ingredients, you’ll love how simple they are to prepare.Click to explore the delightful details!
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Ingredients
  

1 cup pure pumpkin puree (canned or freshly made)

1 cup whole wheat flour

1/2 cup unsweetened applesauce

1/4 cup honey or maple syrup

2 large eggs

1/2 teaspoon baking soda

1 teaspoon baking powder

1 teaspoon pumpkin pie spice

1/2 teaspoon cinnamon

1/4 teaspoon salt

Optional: 1/4 cup chopped walnuts or pecans for added texture

Instructions
 

Preheat your oven to 350°F (175°C) and lightly grease a muffin tin or line it with paper liners.

    In a large mixing bowl, whisk together the pumpkin puree, applesauce, honey (or maple syrup), and eggs until smooth.

      In another bowl, sift together the whole wheat flour, baking soda, baking powder, pumpkin pie spice, cinnamon, and salt.

        Gradually fold the dry ingredients into the wet mixture, stirring until just combined. Avoid overmixing to keep the muffins light and fluffy.

          If desired, gently fold in the chopped walnuts or pecans for added crunch.

            Evenly distribute the batter into the prepared muffin tin, filling each cup about 2/3 full.

              Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.

                Allow the muffins to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.

                  Prep Time: 10 minutes | Total Time: 30 minutes | Servings: 12 muffins