Weight Watchers Pumpkin Pie Cupcakes – WW Dessert Recipes

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These are delicious pumpkin pie cupcakes. They are a perfect healthy Weight Watchers dessert and awesome for parties!

Weight Watchers Smartpoints: 3

You are reading this post, you are probably interested in trying the Weight Watchers Diet. As a beginner, you might struggle with planning your diet in advance. Just get yourself this 14-Day WW Freestyle Diet Meal Plan created for busy people, and never worry about what will be your next meal tomorrow!

 

Ingredients

  • 1 ( 15 oz) can pumpkin
  • 1/2 cup sugar
  • 1/4 cup brown sugar
  • 1/2 cup eggs
  • 1 tsp. vanilla
  • 3/4 cup ( 2%) evaporated milk
  • 2/3 cup flour
  • 2 tsp. pumpkin pie spice
  • 1/4 tsp. salt
  • 1/4 tsp. baking powder
  • 1/4 tsp. baking soda
  • Cool Whip to top the Cupcakes

How to

  1. Preheat oven to 350F / 180C and line with silicone liners or foil liners sprayed with nonstick spray. If you are not using liners, spray your pan with nonstick spray.
  2. Mix the pumpkin with the next 5 ingredients ( through evap. milk).
  3. Combine flour with the next 4 ingredients ( through baking soda). Add flour mixture to pumpkin mixture and mix until blended and smooth.
  4. Fill each muffin cup 2/3  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.

Makes 16 Servings

Weight Watchers Pumpkin Pie Cupcakes

Weight Watchers Pumpkin Pie Cupcakes

Yield: 16
Cook Time: 20 minutes
Additional Time: 20 minutes
Total Time: 40 minutes

Ingredients

  • 1 ( 15 oz) can pumpkin
  • 1/2 cup sugar
  • 1/4 cup brown sugar
  • 1/2 cup eggs
  • 1 tsp. vanilla
  • 3/4 cup ( 2%) evaporated milk
  • 2/3 cup flour
  • 2 tsp. pumpkin pie spice
  • 1/4 tsp. salt
  • 1/4 tsp. baking powder
  • 1/4 tsp. baking soda
  • Cool Whip to top the Cupcakes

Instructions

    1. Preheat oven to 350F / 180C and line with silicone liners or foil liners sprayed with nonstick spray. If you are not using liners, spray your pan with nonstick spray.
    2. Mix the pumpkin with the next 5 ingredients ( through evap. milk).
    3. Combine flour with the next 4 ingredients ( through baking soda). Add flour mixture to pumpkin mixture and mix until blended and smooth.
    4. Fill each muffin cup 2/3  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

Makes 16 Servings

Nutrition Information:

Amount Per Serving: Calories: 89Saturated Fat: 0.8gSugar: 10.7gProtein: 2.6g

 

You are reading this post, you are probably interested in trying the Weight Watchers Diet. As a beginner, you might struggle with planning your diet in advance. Just get yourself this 14-Day WW Freestyle Diet Meal Plan created for busy people, and never worry about what will be your next meal tomorrow!

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