Fluffy Pumpkin Spice Muffins
Delight in the warm, comforting flavors of fall with these Fluffy Pumpkin Spice Muffins. Inspired by a beloved recipe from Cooking Light Magazine, these muffins are not only delicious but also relatively guilt-free, allowing you to indulge without worry. They are perfectly balanced with a slightly crispy top and a moist, tender crumb that make them ideal for breakfast or a snack. Each muffin packs in the richness of pumpkin and the warmth of spices, all while being only 3 WW points. Treat yourself and enjoy a wholesome bite of autumn goodness.
N/A
Servings
30
Calories
16
Ingredients
Ingredients
All-purpose flour
2 3/4 cups (Spoon lightly into measuring cups and level off.)
Granulated sugar
1 cup
Baking powder
1 tablespoon
Baking soda
1 teaspoon
Ground cinnamon
1 teaspoon
Salt
1/2 teaspoon
Canned pumpkin
1 cup
Nonfat sour cream
3/4 cup
Nonfat milk
1/3 cup
Vegetable oil
1/4 cup
Vanilla extract
1 teaspoon
Large egg
1 (Beaten)
Large egg white
1 (Beaten)
Cooking spray
(For greasing the muffin tin)
Granulated sugar (for topping)
1 tablespoon
Brown sugar (for topping)
1 1/2 teaspoons
Instructions
1
Preheat your oven to 375°F (190°C). Prepare a muffin tin by coating it with cooking spray to prevent sticking.
2
In a medium bowl, lightly spoon the all-purpose flour into measuring cups and level off with a knife. Combine the flour, granulated sugar, baking powder, baking soda, ground cinnamon, and salt. Stir well with a whisk to ensure all dry ingredients are evenly mixed.
3
Create a well in the center of the dry mixture. In a separate bowl, blend together the canned pumpkin, nonfat sour cream, nonfat milk, vegetable oil, vanilla extract, large egg, and large egg white until smooth.
4
Pour the pumpkin mixture into the well of the dry ingredients and gently stir until just combined—do not overmix. The batter should be moist with a few lumps still visible.
5
Spoon the batter evenly into the prepared muffin cups, filling each about three-quarters full.
6
In a small bowl, combine 1 tablespoon of granulated sugar with 1 1/2 teaspoons of brown sugar. Sprinkle this mixture generously over the tops of the muffin batter.
7
Place the muffin tin in the preheated oven and bake for about 25 minutes or until the muffins spring back when lightly touched in the center.
8
Once baked, remove the muffins from the pans immediately and transfer to a wire rack to cool slightly before serving.
Nutrition Information
0.8g
Fat
5g
Carbs
0.5g
Protein
Frequently Asked Questions
Frequently Asked Questions
What are Fluffy Pumpkin Spice Muffins?
They are a fall-inspired treat with a slightly crispy top and moist crumb, inspired by Cooking Light Magazine.
How many Weight Watchers points are in each muffin?
Each muffin is calculated at 3 WW points.
What is the recommended oven temperature?
The oven should be preheated to 375 degrees Fahrenheit or 190 degrees Celsius.
How should I prepare the muffin tin?
Prepare the tin by coating it with cooking spray to prevent the batter from sticking.
What is the correct way to measure flour for this recipe?
Lightly spoon the all-purpose flour into measuring cups and level it off with a knife.
What dry ingredients are needed?
You will need all-purpose flour, granulated sugar, baking powder, baking soda, ground cinnamon, and salt.
How should the dry ingredients be mixed?
Stir the dry ingredients well with a whisk to ensure they are evenly distributed.
What wet ingredients are used in the pumpkin mixture?
The mixture includes canned pumpkin, nonfat sour cream, nonfat milk, vegetable oil, vanilla extract, a large egg, and a large egg white.
How do I combine the wet and dry ingredients?
Create a well in the center of the dry ingredients, pour in the pumpkin mixture, and stir gently until just combined.
Should the batter be completely smooth?
No, do not overmix; the batter should remain moist with a few lumps still visible.
How much batter should I put in each muffin cup?
Fill each muffin cup about three-quarters full.
What is the topping for these muffins?
The topping is a mixture of 1 tablespoon granulated sugar and 1.5 teaspoons brown sugar.
How long do the muffins need to bake?
Bake the muffins for approximately 25 minutes.
How can I tell if the muffins are finished baking?
The muffins are done when they spring back after being lightly touched in the center.
What should I do once the muffins are out of the oven?
Remove them from the pans immediately and transfer them to a wire rack to cool.
How many calories are in one muffin?
There are 30 calories per serving according to the provided nutritional data.
What is the fat content per muffin?
Each muffin contains approximately 0.8 grams of fat.
How many carbohydrates are in each muffin?
There are 5 grams of carbohydrates per serving.
What is the protein content of the muffins?
Each muffin provides 0.5 grams of protein.
Does this recipe use nonfat dairy?
Yes, the recipe specifically calls for nonfat sour cream and nonfat milk.
How many ingredients are required for this recipe?
The recipe requires a total of 16 ingredients.
What kind of pumpkin is used?
The recipe calls for 1 cup of canned pumpkin.
What type of oil is recommended?
The recipe uses 1/4 cup of vegetable oil.
Is there a specific way to prepare the eggs?
Both the large egg and the large egg white should be beaten before being added to the mixture.
What is the total amount of flour used?
The recipe requires 2 3/4 cups of all-purpose flour.
What spices give it the fall flavor?
Ground cinnamon is used to provide the signature spice flavor.
Is this recipe considered healthy?
Yes, it is described as a wholesome, low-calorie snack that is relatively guilt-free.
Can these muffins be eaten for breakfast?
Yes, they are ideal for either breakfast or a snack.
What makes the tops of the muffins crispy?
The sugar and brown sugar topping sprinkled before baking helps create a slightly crispy top.
What tags are associated with this recipe?
Tags include pumpkin, muffins, baking, quick breads, fall recipes, and healthy snacks.