These are great. Even my children love them. But I have no idea how many points they have.

Pumpkin Muffins (yield 36)

(Preheat oven to 350 and spray muffin pan with PAM and put aside.)

3 1/2 cups self rising flour
1 teaspoon cinnamon
1 teaspoon nutmeg
2 teaspoons pumpkin pie spice
2 cups sugar
1 cup canola oil
6 egg whites
1/2 cup water
2 cups mashed pumpkin or 1 15oz can Libby's pumpkin

Fill muffin cups little less than 2/3 full. Bake 12 to 15 minutes or until toothpick inserted comes out clean. Remove from pan and cool on wire rack. (These do not brown dark.)

kskttn -

Here you go . . .


* Exported from MasterCook *

Pumpkin Muffins - 3 Points

Recipe By :
Serving Size : 36 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 1/2 cups self-rising flour
1 teaspoon cinnamon
1 teaspoon nutmeg
2 teaspoons pumpkin pie spice
2 cups sugar
1 cup canola oil
6 large egg white
1/2 cup water
2 cups mashed pumpkin -- *see Note


Preheat oven to 350 and spray muffin pan with PAM and put aside.

Fill muffin cups little less than 2/3 full. Bake 12 to 15 minutes or until toothpick inserted comes out clean. Remove from pan and cool on wire rack. (These do not brown dark.)
* or 1 15oz can Libby's pumpkin
NI: Calories 148; Fat 6; Fiber 1 (computed by MasterCook) - 2 cups mashed pumpkin. Calorie count changes to 147 if canned pumpkin is used.
Posted by kskttn on 3 Fat Chicks 09-13-1999. MC Formated by SueC 09-14-99.

Description:
"These are great. Even my children love them."

kskttn -

Here is another Pumpkin muffin recipe that was previously posted on 3 Fat Chicks that I thought you might want to have:


* Exported from MasterCook *

Pumpkin Muffins - 1 Point

Recipe By :Unknown
Serving Size : 12 Preparation Time :0:00
Categories : Bread (Non Machine Recipes)

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup canned pumpkin
2 eggs
1 teaspoon vanilla
2/3 cup nonfat dry milk
6 tablespoons flour
2 teaspoons pumpkin pie spice
1 teaspoon cinnamon
1 teaspoon baking powder
8 packets sugar substitute
2 tablespoons raisins
1/2 cup grated carrots -- 1/2 to 1 cup

1. Mix pumpkin, eggs, and vanilla.

2. Add dry milk, flour, pumpkin pie spice, cinnamon, baking powder and sweetner.

3. Add raisins and carrots.

4. Pour into muffin tin or cupcake liners.

5. Bake at 350 degrees F for 20-25 minutes.

Calories: 69.8
Fat grams: 1.1
Fiber grams: 1.0

W/W Points: 1

Sue,
Thanks so much for the point info and the recipe! I had been toying with the idea of adding oatmeal to my recipe to bring up the fiber content, but this one sounds good.
Shara

You're welcome - glad I could help!

Sue

I hit the jackpot this evening! Look at all these yummy recipes. These all sounds so good.

Sapphire, in Ohio

SueC - what happens if I take out the 8 packets of sugar substitute on your 1pt pumpkin muffin recipe? I do NOT eat nutrasweet etc. Can you let me know? I would love to make these muffins without it.

Thanks! Tara ([email protected])

Tara -

The sweetner is the only thing that makes the muffins sweet (other than the carrots). I imagine you could play with the recipe and replace the sweetner with another form of sweetening (maybe honey). Keep in mind though, any change in sweetner may affect calories and therefore the point count.

Does this help?

Sue

SueC - that does help! Thanks!! I think I will leave it out and see how they are. They might not be so bad. Thanks! Tara

Cinnamon Sugared Pumpkin Pecan Muffins
(yields 12)

1/2 cup granulated sugar, divided
2 1/2 to 3 teaspoons ground cinnamon, divided
1 cup 100% bran cereal
1 cup fat free (skim) milk or fat free
buttermilk
1 cup all purpose baking flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup canned pumpkin
1 egg, beaten
1 tablespoon vanilla extract
1 pkg. (2 ounces) pecan chips

Preheat oven to 400 degrees F. Coat nonstick 12 cup muffin pan with nonstick cooking spray. Combine 2 tablespoons of sugar and 1 teaspoon of cinnamon in a small bowl for topping and set aside.

Blend cereal and milk in large bowl; set aside for 5 minutes to soften. Meanwhile, combine flour, remaining sugar and cinnamon, baking powder, baking soda, and salt in a large bowl; Mix well.

Whisk pumpkin, egg and vanilla into softened cereal. Gently fold into flour mixture just until blended. Do not over mix. Spoon equal amounts of batter into each muffin cup; sprinkle evenly with pecan chips and reserved cinnamon sugar topping.

Bake 20 to 25 minutes. Cool on wire rack 3 minutes before removing muffins from pan. Serve warm or at room temp.

Personal notes:
I used self rising flour and omitted the salt, etc. I also found that 2 tablespoons of reserved sugar and cinnamon was more than I wanted on top of the muffins, so I cup it back to 1 tablespoon and put the rest in the batter. An ice cream scoop works well for evening out muffins and these are a generous sized when they rise up.

Don't stir muffin batter too much -- overmixing will make the muffins tough.
There should be lumps in the batter; these will disappear during baking.

NUTRITIONAL INFO: (per 1 muffin)
Dietary Exchange: 1 1/2 starch, 1 fat

calories: 141
from fat: 25%
Total fat: 4 g
Sat fat: <1 g
Protein: 4 g
Carbohydrates: 24 g
cholesterol: 18 mg
sodium: 335 mg
fiber: 3 g

3 points per muffin, using the given calories/fat/fiber information.

To be more precise: I calculate 2.55 points, which I would round to 3 points.

* Exported from MasterCook *

Carrot-Raisin Muffins - 4 Points

Recipe By :JoAnna M. Lund with Barbara Alpert
Serving Size : 8 Preparation Time :0:00
Categories : Muffins

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 cups flour
1 package Jello-O sugar-free instant vanilla pudding
mix -- (4 serving size)
1/4 cup Sprinkle Sweet or Sugar Twin
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon pumpkin-pie spice
1 cup grated carrots
1/2 cup raisins
1/2 cup unsweetened applesauce
2 tablespoons vegetable oil -- plus
2 teaspoons vegetable oil
1 teaspoon vanilla extract
2 eggs or equivalent in egg substitute
1/2 cup skim milk

"These wonderful muffins were conceived when a subscriber asked me to make over her husband's favorite breakfast treat, I shared my Healthy Exchanges version in the newsletter. Then a few months later, I received a letter from another subscriber telling me her granddaughter had stirred up a batch and entered them in the county fair--and won a blue ribbon!"

1. Preheat oven to 350 degrees F. In a large bowl, combine flour, dry pudding mix, Sprinkle Sweet, baking powder, baking soda and pumpkin-pie spice. Add carrots and raisins. Mix well. In a small bowl, combine applesauce, vegetable oil, vanilla extract, eggs, and skim milk. Add to flour mixture. Mix just until combined. Spray muffin tins with butter-flavored cooking spray or line with muffin liners. Fill 8 muffin wells. Bake 20 to 22 minutes or until muffins test done. Cool in pan 5 minutes. Remove from pan and continue cooling on wire racks. Serves 8. Freezes well.

Hint: Fill unused muffin wells with water. It protects the muffin tin and ensures even baking.

Serving size (1 muffin)
According to the cookbook:
Per serving: 210 Cal, 6g Fat, 5g Pro, 34g Carb, 304mg Sod, 2g Fib
Healthy Exchanges: 1 Bread,1 Fat, 2/3 Fruit, 1/4 Protein (Limited), 15 Opt. Cal.
Diabetic: 1 Starch, 1 Fruit, 1 Fat
Weight Watcher Points: 4

Source:
"HELP: Healthy Exchanges® Lifetime Plan, page 283"
Copyright:
"Healthy Exchanges, Inc. 1996; ISBN 0-399-14164-2"
Yield:
"8 muffins"

- - - - - - - - - - - - - - - - - - -

NOTES : Scanned & MC formatted (using MC_Buster) by Pamela S. on 7/2/1999. Shared by Pamela S. on 1/5/2000 to the Weight Watchers Forum.

I'm hoping that someone who remembers the old WW selection plan may remember the pumpkin muffin recipe? I know it had pumpkin, an egg, shredded carrots and sweet n low in it. The serving size was 6 muffins. Does anyone have this old recipe? I used to love these and I would like to try them with Splenda instead of sweet n low. Thanks in advance.
Lisa

I think I've got what you're looking for. It is quite an old recipe at least 10 to 15 years. My mom and sister gave me the recipe when they were members years ago. Hope this is the one you are looking for. Since it is an old program when you calculated by exchanges, I don't have any information for the points. Maybe someone reading this can run it through MasterCook or a program like that.

WW Pumpkin Muffins
Makes 1 dozen

Mix together and set aside: 1 cup canned pumpkin
2 eggs
1 tsp vanilla

Mix dry ingredients together: 6 TBS flour
1 tsp baking soda
2 tsp pumpkin pie spice
1 tsp cinnamon
2/3 cp dry non-fat powdered milk
5 packages sweet & low (try substituting splenda)

Mix dry and most together.
Add 1 cup grated carrot
4 TBS raisins

Spray muffin tin or use liners (spray liners as well)

Bake 350 degrees for 20 minutes.

Hope this is what you remember! I also remember one that used pineapple, but can't seem to locate it. I remember them being kind of small and condensed.

Oops. That should be mix dry and moist together not "most."