Both of these muffin recipes were adapted from the Fat Free Vegan website. I have modified both of these recipes.
Pumpkin Spice Muffins
Pre heat oven to 375 degrees
-2 cups whole wheat pastry flour or white whole wheat flour
-1/4 cup of agave nectar (you can use sugar but I prefer agave nectar-if you use sugar, use about 1/2 cup)
-1 TBSP baking powder
-1/2 tsp baking soda
-1/2 tsp salt
-1/2 tsp cinnamon
-1/4 tsp nutmeg
-1/4 tsp pumpkin pie spice (optional)
-1 15 ounce can of pumpkin puree
-1/4 cup of raisins (you can use more if you like, I am just trying to keep the calories lower)
-1/2 cup of water
Mix dry ingredients.
Then add the pumpkin, agave, water and raisins and mix well.
Put mix into a sprayed muffin pan. Bake 25-30 minutes until a toothpick comes out clean. Remove and let stand for 5 minutes.
According to my calculations, you can have 2 muffins for 3 points on WW.
Set oven to 375 degrees
-3/4 cup soymilk
-1/2 cup applesauce
-1/4 cup water
-1 tsp vanilla
-2 cups whole wheat pastry flour on white whole wheat flour
-1/4 cup + 2 TBSP agave nectar (or 1/2 cup sugar)
-3 tsps baking powder
-1 tsp salt
-1/4 tsp cinnamon
-1 cup blueberries
Mix dry ingredients and then add wet ingredients to the dry mixture. Put batter in a muffin pan. This recipe can make either 12 big muffins or around 18 smaller muffins depending on what you want.
Bake for 25-30 minutes or until toothpick comes out clean. Let sit for 5 minutes.
For 12 muffins, 2 muffins = 3 pts for WW.
The pumpkin muffin recipe is definitely my favorite, but I hope you enjoy both! :)