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

Makes 12 slices or 12 muffins

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.

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. 

TASTES just like sugar | Zero net carbs, Zero calorie, Zero glycemic Sweetener

1:1 SUGAR REPLACEMENT | Lakanto has a perfect mix of monkfruit and erythritol to match the sweetness of sugar and maintain your baking and cooking needs

It’s WW FRIENDLY,  Keto, Diabetic, Candida, Paleo, Vegan, Low Carb, Low Sugar, NON-GMO, and All Natural.

You can purchase Lakanto using the link below.

Save 15% on your order with promo code: POUND15

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.

Stir until well 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 JUST 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 

Freeze for up to a month.

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 or 2 egg whites
• 2 cups pumpkin purée 
• 2 Tbsp Land o’ Lakes light butter made with canola oil or 2 Tbsp unsweetened applesauce sauce 

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.

Makes 12 slices or muffins

2 PersonalPoints™ per serving

*This number shows the PersonalPoints™ range. The points will vary based on your individualized plan.

How do I know how many points this is on my WW individualized plan? 

Click the link below to go to the recipe builder. You’ll first need to sign into your WW account and then the recipe builder will upload. Be sure to edit the recipe with any ingredients that you use that are different. The recipe builder is the most accurate way to create, obtain, and track the Personal Points on your individualized plan.

The recipe builder link only works for WW members located in the United States. If you are located outside of the United States, you’ll need to access the WW app manually to create the recipe in the recipe builder. 

Continue to Content

Yield: 12

Skinny Pumpkin Bread or Muffins

Print

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

Author: thepounddropper.com

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 or 2 egg whites
• 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.
   

Makes 12 slices or muffins

2 PersonalPoints™ per slice or muffin

Points are the same regardless if you use light butter or unsweetened applesauce. I prefer and use light butter for a more creamy flavor and texture.

Notes

Smartpoints: GREEN: 2 Smartpoints per serving if using egg whites and 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 

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  CLICK FOR WW PERSONAL POINTS
• 
  Calphalon Nonstick Bakeware, Loaf Pan, 5 inch by 8 inch
• 
  PACK OF 8 - Gold Medal Self-Rising Flour 5.0 lb Bag
• 
  Lakanto MonkFruit BROWN Sweetener: Save 15% with promo code: POUND15
• 
  McCormick Ground Cloves, 0.9 oz
• 
  Badia - Ground Nutmeg - 16 oz.
• 
  McCormick Ground Cinnamon, 7.12 oz
• 
  Farmers Market Organic Pumpkin, 15 Ounce (Pack of 12)
• 
  McCormick Pure Vanilla Extract, 16 fl oz (All Natural, Non-GMO, No Corn Syrup)

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.