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Skinny Pumpkin Bread or Muffins

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Bread· Breakfast· Brunch· Desserts· Lunches· Muffins· Potluck· Pumpkin· Snacks

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This Skinny Pumpkin Bread or Muffins has the most perfect blend of spice and pumpkin! A fall must have!

Servings: 12 slices or 12 muffins

GREEN: 2 Smartpoints per serving if made with light butter or unsweetened applesauce 

BLUE: 2 Smartpoints pre serving if made with light butter or 1 SmartPoints if using unsweetened applesauce

PURPLE: 2 Smartpoints per serving if made with light butter or 1 SmartPoints if using unsweetened applesauce

 

Looking for more great low point bread or muffins? Be sure to check out these other delicious bread/muffin recipes:

Skinny Banana Bread or Muffins

Skinny Blueberry Lemon Loaf or Muffins

One Point Blueberry Muffins

Vanilla Cornbread Muffins

Skinny Zucchini Lemon Muffins

 

Are you ready for pumpkin spice season? I am!! In fact I can enjoy pumpkin spice all year round-I really love it!  This Skinny Pumpkin Bread is one of those recipes that can be enjoyed year round! Perfect for breakfast, a midday snack, or even as dessert! 

 

What do ingredients do I need for this Skinny Pumpkin Bread?

Wheat, White All-Purpose Flour or Self Rising Flour:

After testing and making my base bread recipes a zillion times, I’ve been able to master the texture and taste.  I like to use self rising flour along with 1 tsp of baking powder, 1 tsp baking soda. The added baking powder and soda makes this loaf or muffins rise better and makes them nice and fluffy.  Now, there’s a fine line here-because too much baking powder or soda can cause the loaf or muffins to collapse and sink when removed from the oven. So, if that may happen-simply reduce or omit the 1 tsp baking powder and soda.  You could also use Wheat Flour or All-Purpose Flour.

The Gold Medal brand of self rising flour is 3 points less ( 1 1/2 cup for 16 points) than a generic self rising flour ( 1 1/2 cup for 19 points) which impacts the overall point value. If you use a different brand of self rising flour the point value is 2 points per serving regardless if you use unsweetened applesauce or light butter. 

Gluten-Free Flour:

If you are looking for a gluten free option, you can substitute the self rising flour for gluten free flour. 

Almond Flour:

If you are looking for a low carb option, you can substitute the self rising flour for Almond flour 

What sweetener to use?

I use Lakanto Classic Monkfuit Sweetener and Lakanto Golden Monkfruit Sweetener in my baking recipes. The Classic is a zero point white granulated sugar substitute and the the Golden is a zero point brown sugar substitute.  Lakanto MonkFruit Sweetener is a zero glycemic, zero calorie and all natural sugar substitute. It is by far the best tasting sugar alternative and has zero aftertaste or gritty texture like some of the sugar alternatives have. It has a 1:1 ratio to real sugar-so if you were to use a different sugar substitute you will want to use the measurement that would be equal to real sugar. If you use a different sugar alternative you’ll want to check the point value on the brand you use. They can vary in points. 

 

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Unsweetened Applesauce or Light Butter:

You can use unsweetened applesauce or light butter for these muffins. Either one works well and tastes amazing! I like to use the Land o’ Lakes light butter made with canola oil for this recipe. You can the Land O’ Lakes light butter made with canola at most grocery stores next to the butter. It comes in a tub-with a green lid. Be sure that it says light butter-they sell one that is regular that is made with canola oil as well-so be sure to check that it says light.

The light butter gives these muffins a creaminess that you just don’t get with the unsweetened applesauce. However, the point value is 2 smartpoints per muffin with the light butter and only one point if you use the unsweetened applesauce if you are following the BLUE or PURPLE plan. The point value is the same for the GREEN plan whether you use the light butter or the unsweetened applesauce.

How do I make this Skinny Pumpkin Bread?

Preheat oven to 350 degrees. Spray a 9X5 bread pan with nonstick cooking spray or 12 cup muffin tin. Set aside.

In a large mixing bowl, whisk the self rising flour, baking soda, baking powder, cinnamon, nutmeg, cloves, and mix together until combined. 

In a separate bowl combine, whisk the egg, granulated white sugar substitute, brown sugar substitute, vanilla extract, and pumpkin.

Mix until combined. 

Gradually add wet ingredients into the dry ingredients as you stir.

Before the two are completely incorporated add in melted butter or unsweetened applesauce.

Stir just until barely combined.

DO NOT OVER MIX. (The number one tip is to not over mix or it will ruin the texture)

Pour into prepared loaf pan or 12 cup muffin tin. 

Bake for 40-45 minutes if making loaf or 15-18 minutes if making muffins or until an inserted knife or toothpick comes out clean.

Remove from oven. Cool for 5 minutes before removing from pan or muffin tin.  

Store bread or muffins in an airtight container at room temperature or in the refrigerator for 5-7 days 

 or the freezer for up to a month.

 

Ingredients:

Directions:

  1. Preheat oven to 350 degrees. Spray a 9×5 bread pan with nonstick cooking spray or 12 cup muffin tin. Set aside.
  2. In a large mixing bowl, whisk the self rising flour, baking soda, baking powder, cinnamon, nutmeg, cloves, and mix together until combined. 
  3. In a separate bowl combine, whisk the egg, granulated white sugar substitute, brown sugar substitute, vanilla extract and pumpkin. Mix until combined.
    Gradually add wet ingredients into the dry ingredients as you stir. Before the two are completely incorporated add in melted butter or unsweetened applesauce. Stir just until barely combined.
  4. DO NOT OVER MIX. (The number one tip is to not over mix or it will ruin the texture)
  5. Pour into prepared loaf pan or 12 cup muffin tin. 
  6. Bake for 40-45 minutes if making loaf or 15-18 minutes if making muffins or until an inserted knife or toothpick comes out clean.
  7. Remove from oven. Cool for 5 minutes before removing from pan or muffin tin.  
  8. Store bread in an airtight container at room temperature or in the refrigerator for 5-7 days or the freezer for up to a month.

Servings: Makes 12 slices or muffins

GREEN: 2 Smartpoints per serving if made with light butter or unsweetened applesauce 

BLUE: 2 Smartpoints pre serving if made with light butter or 1 SmartPoints if using unsweetened applesauce

PURPLE: 2 Smartpoints per serving if made with light butter or 1 SmartPoints if using unsweetened applesauce

Notes:

  • The Gold Medal brand of self rising flour is 3 points less ( 1 1/2 cup for 16 points) than a generic self rising flour ( 1 1/2 cup for 19 points) which impacts the overall point value. If you use a different brand of self rising flour the point value is 2 smartpoints per serving regardless if you use unsweetened applesauce or light butter. 
Yield: 12

Skinny Pumpkin Bread or Muffins

Skinny Pumpkin Bread or Muffins

This Skinny Pumpkin Bread or Muffins has the most perfect blend of spice and pumpkin! A fall must have!

Prep Time 10 minutes
Cook Time 15 minutes
Additional Time 40 minutes
Total Time 1 hour 5 minutes

Ingredients

  • 1 1/2 cup self rising flour ( I use Gold Medal)  
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground cloves
  • 1 tsp vanilla extract 
  • 1/2 cup white granulated sugar substitute ( I use Lakanto Classic Monkfruit Sweetener) 
  • 1/2 cup zero point brown sugar substitute( I use Lakanto Golden Monkfruit Sweetener) 
  • 1 egg
  • 2 cups pumpkin purée 
  • 2 Tbsp land o lakes light butter made with canola oil or unsweetened applesauce sauce

Instructions

    1. Preheat oven to 350 degrees.
    2. Spray a 9x5 bread pan with nonstick cooking spray or 12 cup muffin tin. Set aside.
    3. In a large mixing bowl, whisk the self rising flour, baking soda, baking powder, cinnamon, nutmeg, cloves, and mix together until combined. 
    4. In a separate bowl combine, whisk the egg, granulated white sugar substitute, brown sugar substitute, vanilla extract and pumpkin. Mix until combined.
    5. Gradually add wet ingredients into the dry ingredients as you stir. Before the two are completely incorporated add in melted butter or unsweetened applesauce. Stir just until barely combined.
    6. DO NOT OVER MIX. (The number one tip is to not over mix or it will ruin the texture)
      Pour into prepared loaf pan or 12 cup muffin tin. 
    7. Bake for 40-45 minutes if making loaf or 15-18 minutes if making muffins or until an inserted knife or toothpick comes out clean.
    8. Remove from oven. Cool for 5 minutes before removing from pan or muffin tin.  
    9. Store bread or muffins in an airtight container at room temperature or in the refrigerator for 5-7 days or the freezer for up to a month.

Servings: Makes 12 slices or muffins

GREEN: 2 Smartpoints per serving if made with light butter or unsweetened applesauce 

BLUE: 2 Smartpoints pre serving if made with light butter or 1 SmartPoints if using unsweetened applesauce

PURPLE: 2 Smartpoints per serving if made with light butter or 1 SmartPoints if using unsweetened applesauce 

Notes

    • The Gold Medal brand of self rising flour is 3 points less ( 1 1/2 cup for 16 points) than a generic self rising flour (1 1/2 cup for 19 points) which impacts the overall point value. If you use a different brand of self rising flour the point value is 2 points per serving regardless if you use unsweetened applesauce or light butter. 

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Nutrition Information:

Yield:

12

Serving Size:

1
Amount Per Serving: Calories: 83Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 17mgSodium: 270mgCarbohydrates: 19gFiber: 2gSugar: 0gProtein: 3g

The point values and nutritional information is estimated and figured based off the brand of ingredients I used for the recipe using the WW app and can vary depending on ingredients used.

© Lindsay Kehl
Cuisine: American / Category: Bread

Comments

  1. Hey Lindsay! I’m gonna make this today, I’m so excited you posted the recipe!! I have a question and wanted to clarify about the baking powder needed for the recipe? You have it listed twice as 1 tsp… is that supposed to be 1 tsp baking powder and 1 tsp baking soda? I just wanted to double check before going to the store. Thanks so much for all you do!!

    Reply

    • Hi Alyson,

      Thanks so much for catching that. My apologies-it’s suppose to be 1 tsp baking powder and 1 tsp baking soda.

      I’ve updated that on the recipe. Enjoy!

      Thank you so much,

      Reply

        • Hi Karen,

          It will help make the bread and muffins rise a little bit more than if you just used self rising flour.

          I’ve made them with and without the additional amounts and I love how much more they rise when adding the extra 1 tsp of each.

          Thanks

          Reply

  2. Omg!!! This was amazing! I made a 0 pt frosting using swerve icing sugar and water. Too die for! My family even loved it. Thanks for the recipe, will definitely be making again!!!

    Reply

  3. What can I use instead of the sweeteners you listed? All artificial sweeteners and natural sweeteners have a weird effect on me for some reason.

    Reply

    • Hi Alex,

      You can substitute the monkfruit sweetener with regular brown and white sugar. The point value will change depending on what you substitute them with.

      The Lakanto Monk Fruit sweetener is definitely one of the best tasting, no side effects, zero point sweetener I’ve tried on the market. Definitely recommend giving it a try if you haven’t.

      Reply

  5. This recipe is so easy & SO delicious!! It has the best pumpkin & spice flavor, as well as fluffy texture (I used the light butter). I did add extra of all the spices since I love these spices & it’s perfect!! I also used the baking Truvia cane sugar blend & Sukrin brown sugar. Also, in my oven, it took 45 minutes for the regular size muffins.. This will be my most favorite muffin recipe from now on & a regular in my household (my husband loves them too)!! Thanks for your awesome recipes – I make them all the time!!

    Reply

    • Hi Lynsey! I decided to try these muffins w/ the applesauce instead of the light butter to give me less WW points – they are awesome too ❤️ This recipe is a definite favorite!! Thanks so much for sharing such wonderful recipes!

      Reply

    • Hi Jolanta,

      The smart points would be 2 points per serving if you use unsweetened applesauce with almond flour or 3 points per serving if you use almond and light butter.

      You will just add the 1 tsp baking powder and 1 tsp baking soda along and keep the recipe as is-substituting the regular flour for almond flour.

      Thanks so much

      Reply

  10. Thank you so much for this recipe, it’s delicious! One question. When I entered the ingredients into my recipe builder using the Apple sauce and not butter, it came as 2 pts per muffin. Just wondering how it is 1 sp for your recipe? Thank you!

    Reply

    • Hi Fiona,

      The points can vary depending on the brand of ingredients used. I use a zero Point sweetener ( monkfruit) so if the sweetener you use has points that can make a difference.

      Here’s the breakdown on the points:

      Good Medal Self rising flour:16 points
      Nutmeg: 1 point
      Light butter: 2 points

      Everything else is zero points.

      Hope that helps

      Reply

  12. I just made a batch of pumpkin muffins and absolutely love them. I followed the recipe using apple sauce, but forgot the vanilla – dang it. I guess I will need to make another batch – hehehe! Easy and delish! I did make a glaze to go on top, with Swerve.
    Thanks for the recipe.

    Reply

  14. Can I use pumpkin spice instead? If I did, what spices should I omit if any and how much do you think I should use. Thanks.

    Reply

  15. Lindsey, the PUMPKIN Spice Muffins that I made are just AMAZING!!!! I make a double recipe and put them into 12 Texas muffin Tins… Serve for breakfast for Hubby and me…. each day we have one, and then one day is dessert! LOL… He loves them as much as I do… They do need a little more cooking, but no problem there… I made your banana muffins as well and Holy Moly!!! Just like a real banana bread muffin! No thinking, this is diet food!
    Thanks!
    Pattie

    Reply

    • Thanks for this amazing recipe! I have made it several times. This time I ran out of the brown sugar substitute and only had the regular white granular monkfruit sweetener. So I just used 1 cup of the white sugar sub, instead of 1/2 a cup of each. Hopefully it turns out ok. Fingers crossed. My grocery store has started carrying both of these sweeteners at a comparable price to Amazon. Very exciting! Also, I have been using King Arthur brand self-rising flour. It also comes out to 16 points for 1.5 cups, according to the WW app scanner. Just wanted to let you know. Thanks again!

      Reply

  17. I made the skinny pumpkin bread last night. I needed more time to bake because the center was done done. I added time and lowered the temp to 325 because the top was getting dark. Was lowering the temp the right thing to do to avoid getting the top darker?
    I love your recipes and really appreciate the carb counts because I am an insulin dependent diabetic that has to carb count but also a WW lifetimer.

    Reply

    • Wow – made these muffins this morning – they are WONDERFUL!! I did make the mistake of not reading all the comments first so used a 19 point flour with the unsweetened applesauce which made the muffins 2 points each instead of 1. Going to stock the pantry with Gold Medal now – thanks for that tip!! I am always on the hunt for the lowest point products so it’s good to know about that flour.

      Great recipe!!!

      Reply

      • Hi Gloria

        So great to hear they were a hit…Isn’t it crazy how a brand of flour can vary the point difference per serving? I’m so happy to share any and all tips with you!

        Have a wonderful weekend!

        Linds

        Reply

    • Hi Kelly,

      Either one will work. The baking one is their brand new baking sweetener that I just tried for the very first time and I LOVE it; it’s perfect for baking!

      Thank YOU!

      Reply

  19. Hi, I love so many of your recipes. I’m 75 yrs old been WW lifetime for 6 yrs and under goal entire time.I’m extremely gluten sensitive so I wonder if this pumpkin bread recipe could be modified to gf. Thanks, LindaD730

    Reply

    • HI Linda

      You bet. You can substitute the self rising flour or all purpose for gluten free flour in any of my recipes. If you are substituting the self rising flour, just be sure to add 1 tsp baking powder and 1/8 tsp salt for every 1 cup!

      Thanks so much

      Reply

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