Ingredients:

  • 1 ½ cups all-purpose flour
  • 1 cup canned pumpkin puree (not pumpkin pie filling)
  • ½ cup granulated sugar (or sugar substitute for Weight Watchers)
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground ginger
  • ½ teaspoon salt
  • 2 large eggs
  • ⅓ cup vegetable oil or unsweetened applesauce
  • 1 teaspoon vanilla extract
  • Chopped nuts (optional)
  • Light cream cheese frosting (optional)

Instructions:

  1. Preheat your oven to 350°F (175°C) and grease or line the muffin tin with paper liners.
  2. In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
  3. In a separate bowl, whisk the pumpkin puree, sugar (or substitute), eggs, oil (or applesauce), and vanilla until smooth.
  4. Pour the wet ingredients into the dry ingredients. Stir gently until just combined; do not overmix.
  5. Spoon the batter evenly into the muffin tin, filling each cup about two-thirds full.
  6. Sprinkle chopped nuts on top of the batter if using.
  7. Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.
  8. Let the muffins cool in the pan for 5 minutes, then transfer to a cooling rack to cool completely.