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- 1 cup canned pumpkin puree - 1/2 cup unsweetened applesauce - 1/2 cup brown sugar or sweetener equivalent - 1/4 cup honey - 2 large eggs - 1 teaspoon vanilla extract - 1 1/2 cups whole wheat flour - 1 teaspoon baking powder - 1 teaspoon baking soda - 1 teaspoon ground cinnamon - 1/2 teaspoon ground nutmeg - 1/2 teaspoon salt - 1/4 cup chopped walnuts (optional) Every ingredient plays a key role in making these muffins soft and tasty. Canned pumpkin puree gives the muffins moisture and a lovely texture. Unsweetened applesauce keeps the mix light and adds natural sweetness. Brown sugar or a sweetener equivalent adds depth. Honey brings a hint of floral notes. The eggs act as a binder and help the muffins rise. Vanilla extract adds warmth and flavor. Whole wheat flour gives the muffins a hearty feel. Baking powder and baking soda provide lift. Ground cinnamon and nutmeg add warmth and spice. Salt balances the sweetness. If you like a bit of crunch, you can toss in walnuts. They add a nice contrast to the soft muffins. Each muffin has about 100 calories. They are only 2 points each for weight loss plans. These muffins are a guilt-free treat that fits well into a healthy diet. Enjoy them as a snack or a quick breakfast! First, you need to preheat your oven to 350°F (175°C). This step is key for even baking. While the oven heats, prepare your muffin tin. You can line it with paper liners or grease it lightly with oil. This helps the muffins come out easily later. Next, grab a large mixing bowl. Combine the wet ingredients here. Add 1 cup of canned pumpkin puree, 1/2 cup of unsweetened applesauce, 1/2 cup of brown sugar, 1/4 cup of honey, 2 large eggs, and 1 teaspoon of vanilla extract. Stir these together well. You want everything to mix smoothly. Now, take another bowl for the dry mix. Whisk together 1 1/2 cups of whole wheat flour, 1 teaspoon of baking powder, 1 teaspoon of baking soda, 1 teaspoon of ground cinnamon, 1/2 teaspoon of ground nutmeg, and 1/2 teaspoon of salt. This is where the magic happens. Whisking ensures there are no lumps and helps the muffins rise well. It's time to combine the mixes. Gradually, add the dry ingredients to the wet mixture. Stir until just combined. Be careful not to overmix. If you want, fold in 1/4 cup of chopped walnuts for some crunch. Now, divide the batter into the muffin cups. Fill each cup about 2/3 full. This way, they have room to rise without spilling over. Bake in the preheated oven for 18-20 minutes. Check them with a toothpick. If it comes out clean, they’re ready! Let the muffins cool in the tin for about 5 minutes. Then, transfer them to a wire rack to cool completely. Enjoy your soft and tasty 2-point pumpkin muffins! For the full recipe, check out the earlier section. - Avoiding overmixing for fluffy muffins: When you mix the batter, do it gently. Stir just until the dry and wet ingredients blend. Overmixing makes the muffins tough. You want them light and fluffy! - Ensuring muffins are moist and flavorful: Use canned pumpkin puree and unsweetened applesauce. These ingredients add moisture. Always check if your batter looks thick but not dry. If it seems dry, add a splash of milk. - Serving suggestions like powdered sugar or Greek yogurt: For a pretty finish, dust your muffins with powdered sugar. This adds sweetness and looks great. You can also serve them with Greek yogurt on the side. It adds creaminess and pairs well with pumpkin. - Recommended baking tools for perfect muffins: Use a good muffin tin, preferably non-stick. Paper liners help with cleanup and presentation. A mixing bowl and a whisk are essential. An ice cream scoop can help portion the batter evenly. A toothpick is great for checking if your muffins are done. {{image_2}} You can easily lower points in this recipe by using alternative sweeteners. For example, consider using stevia or monk fruit sweetener instead of brown sugar. These options can keep the taste sweet without adding many points. If you want a vegan version, replace the eggs. You can use flax eggs or applesauce as a substitute. To make a flax egg, mix one tablespoon of ground flaxseed with three tablespoons of water. Let it sit for five minutes until it thickens. This adds moisture and works well in muffins. To make your muffins unique, add spices like ginger or cloves. These spices can give your muffins a warm and cozy flavor. Just a pinch can change the whole taste! You can also incorporate different mix-ins. Chocolate chips or dried fruit can really enhance the muffins. Add a half-cup of your favorite mix-ins to the batter. This way, you can create a new flavor each time! For more ideas, check out the Full Recipe. To keep your 2-Point Pumpkin Muffins fresh, store them in an airtight container. If you leave them at room temperature, they last about three days. Make sure to place a paper towel inside the container. This helps absorb moisture and keeps the muffins soft. If you have extra muffins, the fridge is a good option. They will stay fresh for up to a week in there. Just remember to take them out about 15 minutes before you want to eat them. This will let them warm up a bit and taste even better. Freezing is a great way to save these tasty muffins for later. First, let the muffins cool completely. Then, wrap each muffin in plastic wrap. After that, place the wrapped muffins in a freezer bag or airtight container. This keeps out air and prevents freezer burn. Your muffins can stay frozen for up to three months. When you want to enjoy one, take it out and let it thaw at room temperature. You can also warm it up in the microwave for about 15-20 seconds. Enjoy your muffins whenever you like! For the complete recipe, check the Full Recipe section. You can store 2-Point Pumpkin Muffins for about three days at room temperature. Keep them in an airtight container to keep them fresh. If you want them to last longer, place them in the fridge for up to a week. Yes, you can make these muffins gluten-free! Use a 1:1 gluten-free flour blend instead of whole wheat flour. This swap keeps the muffins soft and tasty. Just make sure your baking powder is also gluten-free. You can add more sugar, but be careful! Adding too much may make the muffins dense and overly sweet. If you want more sweetness, try adding a bit of maple syrup or a sugar substitute. This keeps the flavor balanced. To lower the carbs, you can swap whole wheat flour for almond flour or coconut flour. These options are lower in carbs and give a nice texture. You can also use a sugar substitute that has no carbs. If you need an egg substitute, try using applesauce or mashed banana. Use 1/4 cup of either for each egg. You could also use flaxseed meal mixed with water. Mix 1 tablespoon of flaxseed meal with 2.5 tablespoons of water for each egg. This keeps your muffins moist and fluffy. For more details, refer to the Full Recipe. These muffins are simple and tasty. We covered the ingredients, baking steps, and tips to make the best muffins. You can even add your own flavors or make them gluten-free. Use the storage tips to enjoy these muffins for days. Remember, changing a few things can fit your needs and tastes. Enjoy baking and sharing these easy pumpkin muffins with friends and family!

- 2-Point Pumpkin Muffins Recipe

Satisfy your fall cravings with these delightful 2-Point Pumpkin Muffins! Soft, tasty, and easy to make, each muffin is just 100 calories, making it a fantastic guilt-free treat for your weight loss journey. Using wholesome ingredients like pumpkin puree and applesauce, these muffins are not only delicious but also healthy. Ready to indulge? Click through for the full recipe and enjoy baking these perfect seasonal snacks today!
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Ingredients
  

1 cup canned pumpkin puree

1/2 cup unsweetened applesauce

1/2 cup brown sugar (or sweetener equivalent)

1/4 cup honey

2 large eggs

1 teaspoon vanilla extract

1 1/2 cups whole wheat flour

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/2 teaspoon salt

1/4 cup chopped walnuts (optional)

Instructions
 

Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or lightly grease it.

    In a large mixing bowl, combine the pumpkin puree, applesauce, brown sugar, honey, eggs, and vanilla extract. Stir well until everything is fully combined.

      In a separate bowl, whisk together the whole wheat flour, baking powder, baking soda, cinnamon, nutmeg, and salt.

        Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix. If desired, fold in the chopped walnuts for added crunch.

          Divide the batter evenly among the muffin cups, filling each about 2/3 full.

            Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

              Allow the muffins to cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely.

                Prep Time: 10 minutes | Total Time: 30 minutes | Servings: 12 muffins

                  - Presentation Tips: Serve warm or at room temperature, dusted with a light sprinkle of powdered sugar or paired with a dollop of Greek yogurt on the side for an extra treat!