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- 1 cup canned pumpkin puree - 1/2 cup unsweetened applesauce - 1/4 cup honey or maple syrup - 1/2 cup whole wheat flour - 1/2 cup rolled oats - 1 teaspoon baking powder - 1 teaspoon baking soda - 1 teaspoon pumpkin pie spice (or ground cinnamon) - 1/4 teaspoon salt - 1/4 cup chopped walnuts or pecans (optional) To make 2-point pumpkin muffins, you need simple ingredients. Canned pumpkin puree gives these muffins a rich flavor. Unsweetened applesauce adds moisture without extra sugar. Honey or maple syrup serves as a natural sweetener. Whole wheat flour and rolled oats provide a healthy base. Baking powder and baking soda help the muffins rise. Pumpkin pie spice or ground cinnamon adds warmth and flavor. A pinch of salt brings all the tastes together. If you want some crunch, add chopped walnuts or pecans. With these ingredients, you can create a tasty treat. For the full recipe, refer to the given details. Enjoy your baking! - Preheat the oven: Set your oven to 350°F (175°C). This heat is perfect for baking muffins. - Prepare the muffin tin: Lightly grease a muffin tin with non-stick cooking spray. You can also use cupcake liners to keep them from sticking. - Combine wet ingredients: In a large bowl, mix 1 cup of canned pumpkin puree, 1/2 cup of unsweetened applesauce, and 1/4 cup of honey or maple syrup. Stir until smooth. - Whisk dry ingredients: In another bowl, whisk together 1/2 cup of whole wheat flour, 1/2 cup of rolled oats, 1 teaspoon of baking powder, 1 teaspoon of baking soda, 1 teaspoon of pumpkin pie spice (or ground cinnamon), and 1/4 teaspoon of salt. Make sure there are no lumps. - Fold mixtures together: Gradually mix the dry ingredients into the wet mixture. Use a spatula or wooden spoon. Stir until just combined. Be careful not to overmix; this keeps your muffins light. - Fill muffin cups: Spoon the batter into the prepared muffin cups. Fill each cup about three-quarters full to let them rise. - Bake and check for doneness: Place the muffin tin in the oven. Bake for 18-20 minutes. They are ready when a toothpick inserted into a muffin comes out clean. To avoid dense muffins, don’t overmix the batter. Mix until the dry and wet ingredients just blend. This keeps the muffins light and fluffy. Also, make sure to measure your flour correctly. Too much flour can lead to a heavy texture. Use a spoon to scoop the flour into your measuring cup, then level it off with a knife. For sweeteners, you can try using agave syrup or coconut sugar. Both can add a nice flavor. They also keep the muffins moist. If you prefer a sugar-free option, use a sugar substitute like stevia. Just check the conversion rate on the package, as it can vary. To present these muffins, serve them warm on a nice plate. A drizzle of honey or maple syrup adds a touch of sweetness. You can also sprinkle a little cinnamon on top for extra flavor. Pair these muffins with coffee or tea for a cozy treat. They also go great with a glass of cold milk. If you want something fruity, serve with a side of fresh berries. These combos make for a delightful breakfast or snack! {{image_4}} You can easily change up the taste of your muffins. Here are some ideas: - Adding chocolate chips: Mix in 1/2 cup of chocolate chips. This adds sweetness and a rich flavor. The chocolate pairs well with the pumpkin. - Incorporating different spices: Try adding nutmeg, ginger, or even cardamom. Each spice brings a unique flavor. A teaspoon of each can elevate your muffins. If you have dietary needs, you can adapt this recipe to fit them. Here are some options: - Gluten-free adaptations: Use gluten-free flour instead of whole wheat flour. It keeps the muffins soft and moist. Just ensure your oats are gluten-free. - Reducing sugar content: Cut down the honey or maple syrup by half. You can also use a sugar substitute. This option is great for those watching their sugar intake. Explore these variations to make the 2-Point Pumpkin Muffins your own! For the full recipe, check the earlier section. To keep your 2-Point Pumpkin Muffins fresh, use an airtight container. This keeps moisture in and air out. Place the muffins in the container once they cool completely. If you have more than you can eat, freezing is a great option. Wrap each muffin in plastic wrap, then place them in a freezer bag. This helps prevent freezer burn. You can store them this way for up to three months. These muffins can stay fresh at room temperature for about three days. If you store them in the fridge, they can last for up to a week. Look for signs of spoilage like mold or an off smell. If the muffins feel dry or hard, they may not taste good anymore. Enjoy your muffins while they are still soft and tasty! These muffins are just 2 Weight Watchers points each. This makes them a great choice for anyone watching their points. You can enjoy a tasty treat without feeling guilty. Plus, they are full of flavor and nutrients, thanks to the pumpkin and whole wheat flour. Yes, you can make these muffins in advance. They store well and taste great even after a few days. Just let them cool completely before storing them. Place them in an airtight container. They will stay fresh for about three days. You can also freeze them for longer storage. Just thaw them at room temperature when you’re ready to eat. If you don’t have applesauce, you can use mashed bananas. They will add moisture and sweetness. You could also try yogurt if you want a creamy texture. Just keep in mind that these options may change the flavor slightly. Each substitute can give your muffins a unique twist. Yes, you can use regular all-purpose flour instead of whole wheat flour. However, this may change the texture a bit. Whole wheat flour adds more fiber and a nutty flavor. If you prefer white flour, the muffins will still taste good and be soft. Just remember to adjust cooking time if needed. These muffins use simple, healthy ingredients and easy steps, making baking fun. You learned how to mix, bake, and store them well. Plus, tips for serving and making your muffins special were shared. Experiment with flavors or stick to basics. You can easily adapt recipes to fit your taste. Enjoy making these muffins for yourself or to share. Happy baking!

- 2-Point Pumpkin Muffins Recipe

Get ready to bake delicious 2-Point Pumpkin Muffins that are easy and healthy! With simple ingredients like pumpkin puree, applesauce, and whole wheat flour, these muffins make a perfect breakfast or snack option. Dive into this delightful recipe and enjoy the warm flavors of pumpkin and spices. Click through to explore the full recipe and discover how to whip up these tasty treats in no time!
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Ingredients
  

1 cup canned pumpkin puree

1/2 cup unsweetened applesauce

1/4 cup honey or maple syrup

1/2 cup whole wheat flour

1/2 cup rolled oats

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon pumpkin pie spice (or ground cinnamon)

1/4 teaspoon salt

1/4 cup chopped walnuts or pecans (optional)

Non-stick cooking spray or cupcake liners

Instructions
 

Preheat the Oven: Set your oven to 350°F (175°C). Prepare a muffin tin by lightly greasing it with non-stick cooking spray or lining the cups with cupcake liners to prevent sticking.

    Mix the Wet Ingredients: In a large mixing bowl, combine the canned pumpkin puree, unsweetened applesauce, and honey (or maple syrup). Use a whisk or spatula to mix until everything is smooth and well incorporated.

      Combine the Dry Ingredients: In a separate bowl, whisk together the whole wheat flour, rolled oats, baking powder, baking soda, pumpkin pie spice (or ground cinnamon), and salt. Ensure there are no lumps for a smooth batter.

        Combine Wet and Dry Mixtures: Gradually fold the dry ingredients into the wet mixture, stirring gently with a spatula or wooden spoon. Mix until just combined; be careful not to overmix, as this can lead to dense muffins.

          Add Optional Nuts: If you’re using nuts, fold in the chopped walnuts or pecans at this stage for an added crunch and flavor boost.

            Fill the Muffin Cups: Spoon the batter into the prepared muffin cups, filling each cup about three-quarters full to allow space for rising.

              Bake the Muffins: Place the muffin tin in the preheated oven and bake for 18-20 minutes. They are done when a toothpick inserted into the center of a muffin comes out clean.

                Cool and Serve: Once baked, allow the muffins to cool in the pan for about 5 minutes. Carefully transfer them to a wire rack to cool completely before enjoying!

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

                    - Presentation Tips: Serve these delightful muffins warm. For an extra touch, drizzle them with a little honey or maple syrup and sprinkle a dash of cinnamon on top. These muffins can be stored in an airtight container for up to 3 days, perfect for a quick breakfast or snack!