Colleen’s Pumpkin Cranberry Bread Muffins (WW)

Posted on by Colleen M. Chesebro

Staci Troilo’s Second Annual Virtual Cookie Exchange prompted me to share a WW (Weight Watchers) recipe that doesn’t taste like a low calorie treat. I’ve adopted this recipe from WW’s Pumpkin Bread recipe. This muffin would taste great on Christmas morning! Bonus… it’s gluten-free and sugar-free!

Canned pumpkin is full of fiber and helps to fill you up. The addition of cranberries gives these muffins a festive flair.

You can make this recipe using a bread pan if you prefer. You can omit the cranberries and add walnuts instead. The points value of the muffin goes up with the addition of nuts. The original recipe calls for chocolate chips, so there’s another swap. I substituted the Volupta Erythritol & Monk Fruit Zero Calorie Sweetener for the sugar.

If you’re on WW, you can search for the name of this recipe and the ingredients will show up in the app so you can track the muffin. One muffin is 2 points.

I freeze the muffins and pull them out one at a time. This helps me to not overindulge.

Colleen’s Pumpkin Cranberry Bread Muffins (WW)

Ingredients

Pumpkin pie spice 2 tsp

Baking soda 1 tsp

Table salt 3⁄4 tsp

Canola oil 3 Tbsp or Coconut Oil

Vanilla extract 1 1⁄2 tsp

Egg(s) 2 large

Canned pumpkin puree 15 oz can

Volupta Erythritol & Monk Fruit Zero Calorie Sweetener 1⁄2 cup(s) (Measures the same as sugar) OR you can use white sugar or brown sugar

Fresh cranberries 1 cup (I added the whole bag of cranberries)

Namaste Flour (gluten-free) 1 3⁄4 cup(s)

Instructions:

  • Preheat the oven to 350°F. Line you muffin tins with paper baking cups.
  • In a medium bowl, whisk together the flour, pumpkin pie spice, baking soda, and salt. In another medium bowl, whisk together the sugar, oil, vanilla, eggs, and pumpkin. Add the Monk fruit sugar mixture to the flour mixture; stir until well combined. Pour the batter into the prepared pan or your muffin tins. Bake at 350°F until a wooden pick inserted in the center comes out clean, around 30 minutes.
  • Lift the muffins or bread out of the tin and cool on a wire rack. Serve warm or at room temperature. These muffins freeze well. You can microwave them for 30 seconds straight from the freezer. Let the muffin cool before eating.

Serving size: 1 muffin (2 points on the WW plan for 2022/2023)

Happy Christmas to you all!

23 thoughts on “Colleen’s Pumpkin Cranberry Bread Muffins (WW)”

        1. How wonderful. I found this first bag at Costco… then could never find it again. I’ve looked everywhere. Finally, I resorted to Amazon. I have a bag coming in mid January! I think everyone who tries it loves it. No calories and it measures like sugar. There’s no strange aftertaste either. LOL!

          Liked by 1 person

      1. I love baking loaf bread, but I think muffins are a great idea when there’s berries or fruit involved. They’re portable nature candy bread. 😀

        Liked by 1 person

  7. Pingback: My Second Annual Virtual Cookie Exchange is HERE! | Staci Troilo

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