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!

Servings: Makes 12 cupcakes

GREEN/BLUE/PURPLE: 1 Smartpoint per cupcake 

What ingredients do I need to make these Crustless Pumpkin Pie Cupcakes? 

• All purpose flour – you can use gluten-free flour as a gluten-free option. The flour helps with the form of cupcakes so they don’t fall apart when cooled-without the flour the cupcakes would fall apart and be more of a filling.
• 100% canned pumpkin puree- for flavor and texture 
• Zero point brown sugar substitute- I use Lakanto Monkfruit Golden Sweetener. You can find this sweetener online HERE. Get 20% off all non sale items with promo code: pound20
• Eggs- used as a binding agent
• Vanilla extract- for flavor
• Unsweetened almond milk or protein premier shake- The point value would be the same regardless of the one you use. I love this using the caramel premier protein. The premier protein shake gives these cupcakes added protein and gives them a nice caramel flavor!
• Pumpkin pie spice- for flavor 
• Salt
• Baking powder
• Baking soda
• Fat free cool whip-for garnish
  

   

What Zero Point Sweetener do I use?

I use Lakanto Golden Monkfruit Sweetener in this recipe. 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

How do I make these Crustless Pumpkin Pie Cupcakes? 

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 85 grams or 2/3 cup 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 or premier protein 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!

Ingredients:

• 85 grams or ⅔ cup all purpose 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

Directions:

1. Spray a 12-cup muffin tin with non stick cooking spray. Set aside. 
2. Preheat oven to 350 degrees.
3. In a large mixing bowl, whisk together flour, baking powder, baking soda, and salt.
4. In a large bowl, whisk together pumpkin puree, pumpkin spice, zero point brown sugar sweetener, eggs, vanilla and unsweetened almond milk until well combined.
5. Add in dry ingredients and whisk until flour is well combined and the batter is smooth.
6. Fill each muffin cup with approximately ⅓ cup cup of batter.
7. Bake for 20-25 minutes. Remove from oven. Allow them to cool for at least 20 minutes.
8. After letting them cool, chill them in fridge for at least 30 minutes before serving. Remove cupcakes from muffin tin. 
9. Top with fat free whipped cream and sprinkle with more pumpkin pie spice or cinnamon on top, if desired.
10. Enjoy!

Servings: Makes 12 cupcakes

GREEN/BLUE/PURPLE: 1 Smartpoint per cupcake 

Author 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.

Continue to Content

Yield: 12

Weight Watchers Crustless Pumpkin Pie Cupcakes

Print

These Weight Watchers Crustless Pumpkin Pie Cupcakes are the perfect single portion dessert! These are everything you'll love about the fall. These make for a quick and easy dessert for the Holidays!

Author: thepounddropper.com

Prep Time 10 minutes

Cook Time 25 minutes

Additional Time 50 minutes

Total Time 1 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

1. Spray a 12-cup muffin tin with non stick cooking spray. Set aside. 
2. Preheat oven to 350 degrees.
3. In a large mixing bowl, whisk together flour, baking powder, baking soda, and salt.
4. In a large bowl, whisk together pumpkin puree, pumpkin spice, zero point brown sugar sweetener, eggs, vanilla and unsweetened almond milk until well combined.
5. Add in dry ingredients and whisk until flour is well combined and the batter is smooth.
6. Fill each muffin cup with approximately ⅓ cup cup of batter.
7. Bake for 20-25 minutes. Remove from oven. Allow them to cool for at least 20 minutes.
8. After letting them cool, chill them in fridge for at least 30 minutes before serving. Remove cupcakes from muffin tin. 
9. Top with fat free whipped cream and sprinkle with more pumpkin pie spice or cinnamon on top, if desired. Enjoy!
   

Servings: Makes 12 cupcakes

GREEN/BLUE/PURPLE: 1 smartpoint 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.

Recommended Products

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

• 
  Gold Medal All Purpose Flour, 10 lbs. (pack of 2)
• 
  Anolon 57036 Bronze Nonstick 12-Cup Muffin Tin 
• 
  McCormick Pure Vanilla Extract, 16 fl oz (All Natural, Non-GMO, No Corn Syrup)
• 
  Lakanto MonkFruit Sweetener-save 20% on non sale items with promo code: pound20
• 
  Premier Protein Vanilla Protein Shake
• 
  Premium Pumpkin Pie Spice Seasoning

Nutrition Information:

Yield:

12
Amount Per Serving: Calories: 95Total Fat: 1gSaturated Fat: 0gCholesterol: 31mgSodium: 114mgCarbohydrates: 23gNet Carbohydrates: 22gFiber: 1gSugar: 1gProtein: 2g