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!
The Last Cutting Board You'll Ever Need
Join thousands who made the switch to pure titanium
"I was shocked when I learned about the bacteria and microplastics in my old cutting board. Switching to Titan Haus was the best decision—I'll never go back!"
Recipe Information
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
Instructions
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.
In a large mixing bowl, whisk together all-purpose flour, sugar substitute, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt. Set aside.
In another bowl, combine the canned pumpkin puree, unsweetened applesauce, vanilla extract, and the large egg. Mix well until smooth.
Gradually pour the wet ingredients into the dry ingredients, stirring until just combined. Avoid overmixing.
Slowly add the milk to the batter, continuing to stir until the mixture is smooth and evenly incorporated.
Using a spoon or a cookie scoop, divide the batter evenly among the prepared muffin cups, filling each about 2/3 full.
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.
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.
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
Calories |
71 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 0.7 g | 1% | |
| Saturated Fat | 0.2 g | 1% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 16 mg | 5% | |
| Sodium | 147 mg | 6% | |
| Total Carbohydrate | 14.0 g | 5% | |
| Dietary Fiber | 1.3 g | 4% | |
| Total Sugars | 2.2 g | ||
| Protein | 2.4 g | 5% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 17 mg | 1% | |
| Iron | 0.8 mg | 5% | |
| Potassium | 127 mg | 3% | |
*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.
