WW Pumpkin Pie Cupcakes

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Light, tasty, and simple are the qualities of WW Pumpkin Pie Cupcakes. They possess all the cozy tastes of pumpkin pie without the crust. These are soft, spicy & pumpkin flavored cupcakes. The ideal fall treat or nutritious snack is these cupcakes. They are simple to prepare, made with simple pantry staple ingredients, and bake fast. They are low in points because you do not need a crust. Simply stir, pour, bake & taste. The WW Pumpkin Pie Cupcakes are also good in terms of portion control & they cannot be stored more than a few days. An intelligent decision during holidays, preparing a meal, or a dessert with no guilt.

STATS

  • Diet: Weight Watchers, Low-Fat, Gluten-Free
  • Cook Time: 25 minutes
  • Course: Dessert, Snack
  • Total Time: 35 minutes
  • Serving Size: 1 cupcake
  • Yield: 12 cupcakes
  • Prep Time: 10 minutes
  • Difficulty: Easy
  • Method: Oven-baked
  • Cuisine: American

EQUIPMENT

  • Mixing bowl
  • Whisk/hand mixer
  • 12-cup muffin tin
  • Non-stick spray/silicone liners
  • Cooling rack
  • Measuring cups & spoons

INGREDIENTS

  • Two whole eggs Half a cup of egg whitesOne can of pure pumpkin puree, 15 ounces
  • Half a cup of skim almond milk
  • Half a cup of granulated sugar substitute (such as stevia blend or monk fruit)
  • One teaspoon of spice for pumpkin pie
  • Half a teaspoon of cinnamon powder1/4 cup self-rising flour
  • Half a teaspoon of vanilla essence
  • One-fourth of a teaspoon of salt
  • Serving options include fat-free whipped cream or a light whipped topping.

INGREDIENT NOTES:

Pumpkin Puree:

  • You can use canned pure pumpkin instead of pie filling. It must be free of any added sugar or spice.

Egg Whites:

  • Points should be kept low using the egg whites, although whole eggs can be used as well. The texture can be a bit richer.

Milk:

  • Unsweetened almond milk is free. You may even make use of skim or cashew milk.

Sweetener:

  • To give the best texture, select a zero-calorie granulated blend. To taste.

Flour:

  • A little rise is imparted by self-rising flour. You may use oat flour or almond flour, but it will change the texture a little.

Spices:

  • Warming spices are pumpkin pie spice and cinnamon. You may add nutmeg or cloves.

Vanilla:

  • Add to the depth of flavor. Work with real or imitation.

INSTRUCTIONS

  1. Set the oven’s temperature to 175°C (350°F). Use silicone liners or non-stick spray to coat a 12-cup muffin tray.
  2. Combine the pumpkin, egg whites, milk, vanilla, & sweetener in a mixing dish & stir to combine.
  3. Stir in salt, cinnamon, pumpkin pie spice, & flour. Blend till smooth.
  4. Distribute the batter equally into twelve muffin cups, filling all about one third full.
  5. Cook for 23 to 25 minutes, as long as a toothpick put in the thickest part comes out cleanly.
  6. Allow them to remain in the pan for 10 minutes prior transfer to a wire surface to cool completely.
  7. For optimal texture, chill in the refrigerator prior to serving.
  8. If desired, add a spoonful of fat-free whipped topping on top.

TIPS

  • To make it firmer, Before serving, let it sit in the fridge for a few hours.
  • Silicone liners make removal the easiest.
  • Before serving, sprinkle with cinnamon to decorate.
  • Prepare twice the amount and freeze some of them throughout the week.

INFORMATION STORAGE

FRIDGE:

  • Use an airtight jar in the fridge for no more than five days. For the finest texture, keep cold.

FREEZER:

  • Place each cupcake in a freezer-safe bag after wrapping it in plastic wrap. For the next at least two months, freeze. Thaw overnight in the refrigerator.

FAQs:

Are they okay to make in advance?

  • Yes. You can prepare them up to two days ahead. They also freeze well for longer storage.

Is it feasible i use full egg instead of white egg?

  • Yes, use 2 eggs in place of 1/2 cup egg whites. The texture will be more dense.

Can I leave out the flour to make it flourless?

  • Try it out, though it could be too soft for the cupcakes. A little oat flour helps them to keep their shape.

Are these gluten-free?

  • If you would rather use grain flour or almond flour for baking instead of self-rising flour, then definitely.

NUTRITION:

Calories: 55
Fat: 1g
Carbs: 8g
Fiber: 2g
Sugar: 3g
Protein: 2g
Sodium: 90mg
Serving Size: 1 cupcake
Servings: 12
The Weight Watchers Crustless Pumpkin Pie Cupcakes are estimated to have 1 SmartPoint per serving.