If you’re looking for a way to enjoy the comforting flavors of pumpkin pie without the extra calories and points, you’re in for a treat! These Crustless Pumpkin Pie Cupcakes are the perfect Weight Watchers-friendly dessert. They have all the rich, spiced goodness of pumpkin pie but in a smaller, portion-controlled form. Plus, they’re easy to make and super satisfying. Whether you’re following the WW program or just trying to enjoy a healthier dessert, these cupcakes are sure to be a hit!

Why You’ll Love These Crustless Pumpkin Pie Cupcakes:

  • Low in WW Points: These cupcakes are lightened up without sacrificing flavor, making them perfect for those on Weight Watchers.
  • Simple to Make: With just a few ingredients, you can whip up these cupcakes in no time.
  • Perfect for Fall: Packed with warm spices like cinnamon, nutmeg, and cloves, these cupcakes taste just like pumpkin pie but with fewer calories.
  • Portion-Controlled: These individual servings help you stay on track with your portion sizes.

Ingredients:

  • 1 can (15 oz) pure pumpkin puree (not pumpkin pie filling)
  • 2 large eggs
  • 1/4 cup granulated sweetener (such as Stevia or Monk Fruit, or use 1/4 cup sugar if you prefer)
  • 1/4 cup unsweetened applesauce (to replace some fat and reduce points)
  • 1/4 cup low-fat milk (or almond milk for a dairy-free option)
  • 1 teaspoon vanilla extract
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon salt
  • 1/2 teaspoon baking powder

Instructions:

  1. Preheat the Oven: Preheat your oven to 350°F (175°C). Line a muffin tin with paper cupcake liners or lightly spray it with non-stick cooking spray.
  2. Mix Wet Ingredients: In a large mixing bowl, whisk together the pumpkin puree, eggs, applesauce, sweetener, milk, and vanilla extract until smooth and well combined.
  3. Add Dry Ingredients: In another bowl, mix together the cinnamon, nutmeg, cloves, salt, and baking powder.
  4. Combine: Slowly add the dry ingredients into the wet mixture and stir until everything is well incorporated.
  5. Spoon into Muffin Tin: Divide the batter evenly into the prepared muffin tin, filling each cup about 3/4 full.
  6. Bake: Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean. The tops should be slightly firm to the touch.
  7. Cool and Serve: Let the cupcakes cool for a few minutes in the tin before transferring them to a wire rack to cool completely. These cupcakes can be enjoyed warm or at room temperature.
  8. Optional Topping: If you’d like, top each cupcake with a small dollop of light whipped cream or a sprinkle of cinnamon for extra flavor.

Weight Watchers Points Breakdown:

Using the WW points system, the points for these Crustless Pumpkin Pie Cupcakes can vary depending on the specific ingredients you use (like the sweetener or milk choice), but here’s a rough estimate per serving (based on 12 servings):

  • Pumpkin puree (1 can): 0 points
  • Eggs (2 large): 4 points
  • Sweetener (1/4 cup): 0 points (if using a calorie-free sweetener like Stevia or Monk Fruit)
  • Unsweetened applesauce (1/4 cup): 1 point
  • Low-fat milk (1/4 cup): 1 point
  • Spices (cinnamon, nutmeg, cloves): 0 points
  • Baking powder: 0 points

Estimated WW Points per Cupcake:

  • SmartPoints: 2 points per cupcake (if using a non-caloric sweetener like Stevia or Monk Fruit)
  • PointsPlus: 2 points per cupcake
  • Freestyle/Blue: 2 points per cupcake
  • Green: 2 points per cupcake

This makes it easy to enjoy a pumpkin treat without adding too many points to your day!

Additional Tips:

  • Substitute Sweeteners: If you don’t like non-caloric sweeteners, feel free to use 1/4 cup regular sugar, which will add a few points per cupcake, but still keep it relatively light.
  • Dairy-Free Option: Use almond milk or coconut milk and a plant-based egg replacement if you’re following a dairy-free or vegan lifestyle.
  • Make Ahead: These cupcakes can be made ahead and stored in the fridge for up to 4-5 days, or you can freeze them for later enjoyment. Just let them cool completely before freezing.
  • Top with Whipped Cream: For a delicious treat, top your cupcake with a small dollop of low-fat whipped cream (keep track of the points for the whipped cream, though, if you’re counting).

Final Thoughts:

These Weight Watchers Crustless Pumpkin Pie Cupcakes are a delicious and guilt-free way to enjoy the flavors of pumpkin pie this fall. They’re light, flavorful, and portion-controlled, so you can indulge without worrying about going over your points. Whether you’re hosting a fall gathering, enjoying a cozy dessert at home, or meal prepping for the week, these cupcakes are a perfect choice.