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Weight Watchers Crustless Pumpkin Pie Cupcakes

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!

Makes 12 cupcakes

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 15% off your order with promo code: pound15
  • 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

You can buy Lakanto Monkfruit online using the link below. Save 15% with promo code: POUND15

 

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!

Makes 12 cupcakes

1-2 PersonalPoints™ per cupcake*  

 *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. 

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.
Yield: 12

Weight Watchers Crustless Pumpkin Pie Cupcakes

Weight Watchers Crustless Pumpkin Pie Cupcakes

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!

Makes 12 cupcakes

1-2 PersonalPoints™ per serving

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

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.
      • Smartpoints: GREEN/BLUE/PURPLE: 1 smartpoint per cupcake 

Nutrition Information:

Yield:

12

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

Do not use the WW nutritional calculator to calculate points. The nutritional calculator does take zero point food ingredients into consideration and will not be accurate. Personal Point values and nutritional information is estimated and calculated using the brand of ingredients listed in the recipe. PersonalPoints values may vary depending on the brand of ingredients used and depending on your customized zero point foods list.

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Chelsea

Tuesday 23rd of November 2021

Has anyone made these in springform pans instead of a muffin tin? I'm going to pair it with a Graham cracker crust so I think the springforms would be easiest!

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Tuesday 19th of October 2021

[…] Crustless Pumpkin Pie Cupcakes […]

Sarah

Wednesday 8th of September 2021

Hi

Could you use Kodiak instead of flour?

Lindsay Kehl

Wednesday 8th of September 2021

Hi Sarah

Yes, you can substitute the all purpose flour for kodiak pancake mix, coconut or almond flour.

Thank you!

Cindy

Wednesday 6th of January 2021

I cooked them longer than it said because I thought they weren't cooked. When I took them out of the oven they sunk in the middle right away. Do you know what I could have done wrong?

Lindsay Kehl

Friday 8th of January 2021

Hi Cindy

That may happen when the temperatures change drastically. I would recommend turning off the oven and letting them sit in the oven for a minutes before removing to cooler temperatures.

Thanks

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