Pumpkin Muffins

"Warning! These are not your traditional muffins. For those of us who are watching our weight, it is a nice little, one Weight Watcher point treat. I got the recipe from my Weight Watcher's leader. The first time I made them I was disappointed, but then I realized that I was expecting them to have the same taste and texture as a regular muffin. So, with that being said, enjoy!"
 
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Ready In:
30mins
Ingredients:
10
Serves:
12
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ingredients

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directions

  • Mix eggs and pumpkin thoroughly.
  • Add all other ingredients.
  • Divide among 12 muffin cups.
  • Bake at 350 degrees for 15 minutes.
  • One Weight Watcher's point per muffin.

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Reviews

  1. VERY much not your ordinary muffin. With that said, we did enjoy these, but not as much as expected. These turned out moist, but solid. I dont know if I liked the addition of the carrot in it, and I didnt use any raisins because i hate the texture of those little buggers! Anyway, we had these for breakfast with orange juice and bacon. Thanks for a different recipe.
     
  2. i thought these muffins were yucky. the texture was way too wet and i even let them sit out for a day to see if the texture/flavor would improve. no dice. sorry.
     
  3. I would agree with the prior reviewer that this is very dense. However, 2T of baking powder helps but does add a small taste. Idea: I made the batter a second time, spread it into a jelly roll pan, and rolled it up like a jelly roll when cooked (11 minutes). Filled with fat free cream cheese mixed with splenda. It was good.
     
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