Skinny Pumpkin Muffins

By ltrodrigu

Weight Watchers Points = 5 per muffin

Ingredients

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 3/4 teaspoon cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon salt
• 1 stick unsalted butter, softened
• 1/2 cup brown sugar
• 2 large eggs
• 3/4 cup pumpkin puree
• 1/4 cup milk
• Sunflower seeds, optional

Details

Servings 12
Adapted from parade.com

Preparation

Step 1

Whisk the flour, baking powder, spices, and salt. Set aside. Fit a regular muffin pan with liners. Preheat oven to 400ºF.

Beat the butter until creamy, then beat in the sugar. Add the eggs one at a time, beating well after each. Gently fold in the pumpkin puree and the milk. Add the flour mixture and blend into batter.

Divide the batter among the 12 muffin cups and sprinkle with sunflower seeds. Bake until muffins are puffed and a toothpick inserted in the center comes out clean, about 25 minutes. Serve warm or at room temperature.