Weight Watchers Pumpkin Cupcakes
Weight Watchers Pumpkin Cupcakes Recipe. A delicious breakfast or dessert with only 100 calories. 3 WW Freestyle Points and 5 Smart Points
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Ingredients
- 15 ounces pumpkin
- 1½ teaspoons ground cinnamon
- 1 box spice cake mix - 18 oz
- 1 teaspoons vanilla extract
- 1 cup water
Instructions
- Preheat oven 350 degrees F.
- Line cupcake pan (I like Reusable Silicone Baking Cups)
- In a medium or large mixing bowl, combine cake mix, pumpkin, water, vanilla extract, and cinnamon. Mix.
- Fill baking cups
- Bake 25 minutes.
- Place on cooling rack.
Notes
MyWW Points: 3 Blue Plan and 5 Green Plan
3 WW Freestyle Points and 5 Smart Points
Tips:
Doneness - Start checking at 22 minutes; a toothpick should come out with a few moist crumbs, not wet batter.
Cooling and Release - Let cupcakes rest in the pan 5 minutes, then move to a cooling rack so steam doesn’t make the liners soggy.
Flavor Boost - For stronger spice, add ¼–½ tsp pumpkin pie spice with the cinnamon.
Ingredient Substitutions:
Spice Cake Mix - Use yellow cake mix and add 1½–2 tsp pumpkin pie spice to replace the spice cake mix profile.
Cinnamon - Swap with pumpkin pie spice for a fuller fall flavor, or use ½ tsp cinnamon + ½ tsp nutmeg + ¼ tsp ginger.
Water - Use unsweetened almond milk or skim milk for a slightly richer crumb.
Vanilla Extract - Maple extract (½ tsp) adds a light maple note; don’t exceed 1 tsp total extract.
Nutrition
Serving: 49gCalories: 100.2kcalCarbohydrates: 17.5gProtein: 1.1gFat: 3gSaturated Fat: 0.8gSodium: 184.6mgFiber: 1gSugar: 10.6g
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