These Weight Watchers Crustless Pumpkin Pie Cupcakes are the perfect single portion dessert! These are everything you’ll love about the fall
A quick and easy dessert for the Holidays!
Author: thepounddropper.com
Prep Time10 minutes
Cook Time25 minutes
Additional Time50 minutes
Total Time1 hour 25 minutes
Ingredients
- 85 grams or ⅔ cup all purpose flour or gluten-free flour
- 15 oz. canned 100% pumpkin puree
- 1/2 cup zero point brown sugar substitute- I use Lakanto Monkfruit Golden Sweetener
- 2 large eggs
- 1 tsp vanilla
- 2/3 cup unsweetened almond milk or protein premier shake
- 2 tsp pumpkin pie spice
- ¼ tsp salt
- ¼ tsp baking powder
- ¼ tsp baking soda
- Fat free cool whip for garnish
Instructions
- Spray a 12-cup muffin tin with non stick cooking spray. Set aside.
- Preheat oven to 350 degrees.
- In a large mixing bowl, whisk together flour, baking powder, baking soda, and salt.
- In a large bowl, whisk together pumpkin puree, pumpkin spice, zero point brown sugar sweetener, eggs, vanilla and unsweetened almond milk until well combined.
- Add in dry ingredients and whisk until flour is well combined and the batter is smooth.
- Fill each muffin cup with approximately ⅓ cup cup of batter.
- Bake for 20-25 minutes. Remove from oven. Allow them to cool for at least 20 minutes.
- After letting them cool, chill them in fridge for at least 30 minutes before serving. Remove cupcakes from muffin tin.
- Top with fat free whipped cream and sprinkle with more pumpkin pie spice or cinnamon on top, if desired. Enjoy!
Makes 12 cupcakes
1 Point® per cupcake
Notes
- Store leftovers in an air tight container in the fridge for up to a week or freeze for up to a month.Thaw out overnight in the fridge when you are ready to eat.
