Let’s get a little basic real quick because we’re jumping on the bandwagon, and we’re doing it in a big (but skinny) way. Skinny Caramel Pumpkin Muffins With Crumb Topping are about to be our new go-to for breakfast, snack, and dessert. These muffins are cozy, cakey, and rich with fall spices. I hope you’ll try them and let me know how they turned out!
Weight Watchers
WW Points: 2 Purple, 3 Blue, 3 Purple
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Whisk
Find on Whisk here.
Ingredients
For The Muffins
- Flours: We’re using 2 cups of flour, but to make the recipe lower calorie and lower points, we’re using 1 cup of all-purpose flour and 1 cup of homemade oat flour.
- Monk Fruit Sweetener: this is a zero-calorie replacement for sugar. Other zero-calorie sugar replacements can be used, including Splenda, Stevia, or other sweetener of choice.
- Baking Powder: to allow the muffins rise while baking.
- Cinnamon: for flavor.
- Pumpkin Pie Spice: for flavor.
- Salt: for flavor and to help activate the baking powder.
- Egg: we use the egg as a binder for the mixture to hold the muffin together.
- Milk: In this recipe, I used fat-free skim milk as the lowest point milk option. Another milk can be used if you prefer, just be sure to calculate the points accordingly.
- Caramel Extract: for flavor.
- Pumpkin Puree: for flavor and texture. Be sure you get plain pumpkin puree, and not pumpkin pie filling!
- Sugar Free Caramels: I used Werther’s sugar free chewy caramel candies for this recipe. They give the recipe a rich, caramel flavor while keeping it soft and chewy.
For The Topping
- Brown Sugar Replacement: I used Swerve zero-calorie brown sugar substitute, but you can also use Lakanto brown sugar or other brown sugar substitute you have available.
- Old Fashioned Oats: for texture. You can use quick oats, but the old-fashioned have a nice, sturdy texture that will hold up during the baking process.
- Cinnamon: for flavor.
- Light Butter: for flavor and binding the topping ingredients together.
Other Recipes To Try
Skinny Caramel Apple Muffins With Crumb Topping
Skinny Caramel Pumpkin Muffins with Crumb Topping
WW Points: 2 Purple, 3 Blue, 3 Green
Equipment
- Oven
- Muffin Tin
Ingredients
The Muffin Mix
- 1 cup all purpose flour
- 1 cup oat flour (homemade, from old-fashioned oatmeal)
- ¾ cup monk fruit sweetener
- 2 tsp baking powder
- 2½ tsp ground cinnamon
- 1 tsp pumpkin pie spice
- ¼ tsp salt
- 1 large egg
- 1 cup skim milk
- ¼ cup unsweetened applesauce
- 2 tsp caramel extract
- 1 cup pumpkin puree
- 12 pieces Werther's Original Sugar Free Chewy Caramels
The Topping
- ¼ cup zero-calorie brown sugar replacement (I use Swerve or Lakanto brown sugar substitute)
- ½ cup old-fashioned oats (uncooked)
- 1 tsp ground cinnamon
- 2 Tbsp light butter (I use Country Crock light vegetable spread)
Instructions
- Preheat oven to 350 degrees. Line a regular size muffin tin with silicone muffin molds or spray the muffin pan with non stick cooking spray. Set aside.
- In a large bowl, combine the all purpose flour, oat flour, monk fruit sweetener, baking powder, cinnamon, pumpkin pie spice, and salt. Mix together.1 cup all purpose flour, 1 cup oat flour, ¾ cup monk fruit sweetener, 2 tsp baking powder, 2½ tsp ground cinnamon, ¼ tsp salt, 1 tsp pumpkin pie spice
- In a separate bowl, whisk the egg, skim milk, unsweetened applesauce, pumpkin puree, and caramel extract.1 large egg, 1 cup skim milk, ¼ cup unsweetened applesauce, 2 tsp caramel extract, 1 cup pumpkin puree
- Being sure not to over-mix to avoid an incorrect texture, stir wet ingredients into the dry ingredients until just combined. It’s okay if there’s lumps.
- Fold in diced caramels. Stir until combined.12 pieces Werther's Original Sugar Free Chewy Caramels
- Evenly distribute muffin batter into the prepared 15 muffin cups. Fill about three-fourths full.
- In a small mixing bowl combine the zero-calorie brown sugar replacement, old fasioned oats, ground cinnamon, and light butter for the topping. Mix until well combined. Sprinkle the topping evenly over the muffin batter.¼ cup zero-calorie brown sugar replacement, ½ cup old-fashioned oats, 1 tsp ground cinnamon, 2 Tbsp light butter
- Bake for 27-30 minutes or until a toothpick inserted in the center comes out clean.
- Cool for 5 minutes before removing from pan to a wire rack. Enjoy!
