[2 SP per cupcake] With October fast approaching, and our pumpkin patch starting to produce, it is officially Pumpkin season. What better way to celebrate this time of year than with pumpkin pie! On the Weight Watchers plan, pumpkin pie is a no-no, so these little beauties are a much healthier option and they taste fantastic. These are even healthy enough to eat for breakfast.
Information
- Makes: 16 cupcakes
- Source: Points Recipes
- Prep: 10 min Cook: 20 min Rest: 20 min
Ingredients
| 15 oz |
canned pumpkin puree, 1 can |
0 SP |
| ⅖ cup |
Truvia Calorie-Free Sweetener from the Stevia Leaf |
0 SP |
| ¼ cup |
unpacked brown sugar |
8 SP |
| ½ cup |
Egg Beaters Liquid Egg |
1 SP |
| 1 tsp |
vanilla extract |
0 SP |
| ¾ cup |
Fat-free evaporated milk |
6 SP |
| ⅔ cup |
all-purpose flour |
8 SP |
| 2 tsp |
pumpkin pie spice |
0 SP |
| ¼ tsp |
table salt |
0 SP |
| ¼ tsp |
baking powder |
0 SP |
| ¼ tsp |
baking soda |
0 SP |
| 16 Tbsp |
Cool Whip 95% fat-free whipped topping |
6 SP |
Instructions
- Preheat oven to 350°F and line with silicone liners or foil liners sprayed with nonstick spray. If you are not using liners, spray your pan with nonstick spray.
- Mix the pumpkin with the next 5 ingredients (pumpkin, Truvia, brown sugar, Egg Beaters, vanilla extract, and evaporated milk).
- Combine flour with next 4 ingredients (flour, pumpkin pie spice, salt, baking powder, baking soda).
- Add flour mixture to pumpkin mixture and mix until blended and smooth.
- Fill each muffin cup ⅔ full. Bake 20 minutes and let cool 20 minutes. Remove cupcakes from pan and chill in the fridge for 30 minutes. Top with Cool Whip Free.
Notes
- In the original recipe, it called for ½ cup of white granulated sugar. I recommend replacing the sugar for Truvia as this reduces the point values from 3 to 2 per serving (this includes the cool whip).
- Removing the topping reduces the recipe to 1 SP per cupcake.
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