Weight Watchers Pumpkin Cupcakes

Indulge guilt-free with these Weight Watchers Pumpkin Cupcakes, a deliciously light and fluffy treat perfect for fall or any time of year! Made with wholesome ingredients like unsweetened pumpkin puree, applesauce, and a sugar substitute, these low-calorie cupcakes deliver all the warm and cozy flavors of cinnamon, nutmeg, and ginger without overloading on fat or sugar. Ready in just 35 minutes, this easy recipe is a breeze to whip up with a simple blend of pantry staples. Whether you enjoy them plain or dressed up with a dollop of light whipped cream, these moist and flavorful pumpkin cupcakes are the ultimate feel-good dessert. Perfect for Weight Watchers® enthusiasts or anyone seeking a healthier sweet treat!

Nutriscore Rating: 73/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 12

Ingredients

• 1 cup Canned pumpkin puree (unsweetened)
• 1.25 cups All-purpose flour
• 0.5 cup Granulated sugar substitute (like Splenda or Stevia)
• 1 teaspoon Baking powder
• 0.5 teaspoon Baking soda
• 1 teaspoon Ground cinnamon
• 0.5 teaspoon Ground nutmeg
• 0.5 teaspoon Ground ginger
• 0.25 teaspoon Salt
• 0.5 cup Unsweetened applesauce
• 1 teaspoon Vanilla extract
• 1 unit Large egg
• 0.25 cup Low-fat or non-fat milk
• 1 as needed Non-stick cooking spray

Directions

Step 1

Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners or spray lightly with non-stick cooking spray.

Step 2

In a large mixing bowl, whisk together all-purpose flour, sugar substitute, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt. Set aside.

Step 3

In another bowl, combine the canned pumpkin puree, unsweetened applesauce, vanilla extract, and the large egg. Mix well until smooth.

Step 4

Gradually pour the wet ingredients into the dry ingredients, stirring until just combined. Avoid overmixing.

Step 5

Slowly add the milk to the batter, continuing to stir until the mixture is smooth and evenly incorporated.

Step 6

Using a spoon or a cookie scoop, divide the batter evenly among the prepared muffin cups, filling each about 2/3 full.

Step 7

Place the muffin tin in the preheated oven and bake for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.

Step 8

Remove the cupcakes from the oven and allow them to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Step 9

Serve the cupcakes as they are, or top with a dollop of light whipped cream or a sprinkle of powdered sugar for added flair (optional).

Nutrition Facts

Serving size	(762.2g)

Amount per serving	% Daily Value*
Calories	828.9

Total Fat 8.1g	0%
Saturated Fat 2.2g	0%
Polyunsaturated Fat 0.0g
Cholesterol 188.5mg	0%
Sodium 1782.7mg	0%
Total Carbohydrate 161.6g	0%
Dietary Fiber 13.2g	0%
Total Sugars 23.9g
Protein 27.8g	0%

Vitamin D 71IU	0%
Calcium 237.2mg	0%
Iron 11.3mg	0%
Potassium 939.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 8.8%

Protein: 13.4%

Carbs: 77.8%