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Weight Watcher’s Pumpkin Muffins

Are you looking for a healthier version of your favorite muffins? These pumpkin muffins are delicious, but –  best of all – they are healthy, meaning you can still enjoy them without feeling guilty.

Perfect for breakfast or dessert, these muffins will soon become a staple in your house.
Gluten Free Pumpkin Muffins Image
Perfectly spiced and slightly sweet, these muffins are deliciously moist.

Canned pumpkin or fresh?

Whilst the recipe calls for canned pumpkin, you can get totally creative and use fresh pumpkin instead.
In fact, whenever you see canned pumpkin used in a recipe, you can always substitute it for fresh. They have the same volume so you need not worry about conversions or whether you have too little or too much.
Gluten Free Pumpkin Muffins Picture
Roasting your pumpkin before pureeing it will bring out its delicious sweet side, which works perfectly well in these muffins. You can also steam or boil your pumpkin prior to pureeing it, but we find that there is comparison to roasted in terms of flavor.
While you are at, why not roast the pumpkin seeds too? Whether you are using a fresh pumpkin and scooping out the seeds, or using store bought seeds, roasting them will enhance the flavor of these muffins.
Whole Wheat Pumpkin Muffins Picture

How to roast fresh pumpkin seeds

First, boil them in salted water for about 5-10 minutes to clean them, then drain on a paper towel. Next –  whether you are using fresh seeds or store-bought – toss them in olive oil to coat and roast them on a baking sheet for 8-10 minutes at 350 degrees Fahrenheit.
Shake them halfway through the cooking process.

Buttermilk substitutes

This recipe also calls for buttermilk, but if you are unable to find any you can use one of these substitutions. These are based on requiring one cup of buttermilk, so adjust as necessary:
1 tbsp white vinegar/lemon juice and enough milk to bring it to 1 cup
1 cup plain yogurt
1 cup sour cream
1 cup kefir
Gluten Free Pumpkin Muffins Pic
You might also like to try these yummy Chocolate Chip Pumpkin Muffins – or, if you need to avoid gluten, be sure to check out this recipe for Gluten-Free Pumpkin Muffins.
Whole Wheat Pumpkin Muffins Photo

Weight Watcher’s Pumpkin Muffins

Cyd Converse
With a Weight Watcher’s Pumpkin Muffins recipe you can create tasty muffins with all of the flavor but none of the guilt!
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Prep Time 25 minutes
Cook Time 20 minutes
cooling 15 minutes
Total Time 56 minutes
Servings 25 1 serving
Calories 110.07 kcal


  • 1 All-Purpose Flour
  • 1 Whole Wheat Pastry Flour
  • 1 Baking Soda
  • 0.5 Salt
  • 1 Ground Cinnamon
  • 0.5 Ground Ginger
  • 0.25 Ground Cloves
  • 1 Ground Nutmeg
  • 0.75 Dark Brown Sugar
  • 3 Unsulfured Molasses
  • 0.25 Canola Oil
  • 2 Egg
  • 1 Canned Pumpkin
  • 1 Pure Vanilla Extract
  • 0.75 Buttermilk (Lowfat, Cultured)
  • 0.25 Pumpkin Seeds raw and unsalted


  • Preheat your oven to 400 degrees Fahrenheit and coat a muffin tray with cooking spray; alternatively, use a little oil or butter to rub around each muffin slot. 
  • Whisk both flours, baking soda, salt, cinnamon, ginger, cloves and nutmeg in a bowl until combined.
  • In a separate bowl, whisk sugar, molasses, oil and one egg until mixed. Crack in the second egg, whisking thoroughly. Add in the pumpkin and vanilla.
  • In two batches, mix in the flour mixture, followed by the buttermilk, alternating between the two. Mix until just combined. 
  • Portion out the mixture into your greased muffin tray and top with pumpkin seeds.
  • Gently tap your muffin tray against the counter to help release any air bubbles. 
  • Bake for about 20 minutes or until a knife/toothpick comes out clean. 
  • Cool for 15 minutes before turning them out of the tray; cool the muffins entirely on the wire rack. 


Calories: 110.07kcalCarbohydrates: 17.5gProtein: 2.28gFat: 3.36gSaturated Fat: 0.45gSodium: 115.98mgFiber: 0.68gSugar: 8.54g
Keyword Baking, Desserts, Healthy, Healthy Comfort Food, Healthy Eating, Muffins, Pumpkin
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