Easy Recipes

Skinny Pumpkin Muffins: WW Friendly!

Where did the Summer go? I started June with lofty goals of everything I wanted to blog about over the course of 12 weeks when the kiddies were on vacay from school, but you know what they say about the best laid plans…. 😉

In any regard, I AM BACK! With oodles of great recipes, home hacks and Fall fashion for you, dear reader!

Let’s get this taste-bud party started with everyone’s Fall favorite: pumpkin (well, maybe not *everyone*, but if you don’t like pumpkin, I’m not sure if we can be friends?!) . These WW approved “skinny” muffins are just 1 point each, or 83 calories. I can attest that my kids (even my super picky eater who will shun veggies from a mile away) LOVE these! In fact, my middle schooler ate the last muffin this morning which I had earmarked for myself…..so of course I had to toss more in the oven with this super easy-peasy recipe.

All the glorious credit goes to Lindsay Kehl at The Pound Dropper for creating this recipe that makes me feel like I’m eating something decadent, but doesn’t blow all my WW points for the day! Check out her site for more recipes – I’ve been SUPER happy with everything I’ve tried!

skinny weight watchers ww pumpkin muffin or bread recipe

Ingredients:

  • 1.5 cups self rising flour (I use King Arthur)
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg & cloves (I subbed for 1/2 tsp pumpkin pie spice because this is what I have in my cupboard)
  • 1 tsp vanilla extract (I made mine today without vanilla because I am out and it still tastes amazing!)
  • 1/2 cup white granulated sugar substitute (I use Lakanto Classic Monkfruit Sweetener that I found at Costco or Amazon)
  • 1/2 cup brown sugar substitute (I use Lakanto for this as well)
  • 1 egg
  • 2 cups pumpkin puree (NOT pumpkin pie filling…you need to get just the plain pureed pumpkin for this)
  • 2 Tbsp unsweetened applesauce (I use Mott’s)

Instructions: this is my method, differing slightly from the original recipe to save time! The original recipe mixes the dry ingredients separately, then the wet, but I have made it both ways and can’t detect any differences.

  • Preheat oven to 350
  • Line your muffin pan with cupcake liners (I use parchment from Target)
  • In a large mixing bowl, whisk the flour, baking soda and powder, spices, and sugars
  • Add to it the egg, vanilla, pumpkin, applesauce
  • Whisk it until JUST combined (don’t over mix!)
  • Scoop evenly into your prepared muffin pan (I use an ice cream scoop like this to make it uniform…except mine is vintage with a bakelite handle!!! Swoon….)
  • Bake for about 18-20 minutes or until tops bounce back when touched
  • Store in an airtight container

Yield: 12 muffins/ 1 WW Freestyle point per muffin. 83 calories.

JUST LOOK at the GLORIOUSNESS (making up words when I get excited about baked goods) of THESE muffins!!

I’d be remiss if I didn’t mention these super fun plates my dear friend Nathalie bought me from LeCreuset after a trip I took last year to Paris (oh my heart). These fun and whimsical plates certainly make me smile every time I use them! I’m a HUGE proponent of buying dishes that you love, so when I’m not using my Fiestaware, I’m likely eating off of these cuties!

If you try these sweet muffins, leave me a comment below and let me know what you think!

xo, Sarah

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Easy Recipes

How to Make High Protein Two-Ingredient Dough

If you’re a carb lover (I’ve never met a person who isn’t…), you NEED this easy-peasy recipe in your life! I’ll preface this by saying that I am not a ‘let’s go make some homemade dough’ kinda person in that as you may know by now, I go for the path of least resistance in the kitchen. The easier, the better! When I came across this dough recipe, I was completely skeptical how just 2 simple ingredients could actually make something that I’d want to eat.

Trust me, friends, this one is a keeper! It is so simple you’ll wonder why it wasn’t thought of years ago! The high protein content is great for those of us trying to add more protein while reducing our caloric intake. That’s why this recipe, and variations of it, are so popular within WW groups.

Today, I’ll explain how to make EASY garlic knots using this miracle dough!

2-ingredient garlic knots

I’ll cut to the chase because I’m sure you’re dying to know right now how to make this special dough….ready? It is equal parts plain Greek yogurt (I only use Fage because other brands can change the outcome) and self-rising flour (I use King Arthur brand but any brand will work). That’s it! Told you it was so simple!

Using this recipe so far, I have made bagels in my air fryer with a light egg wash, garlic knots, and pizza dough. My mom loved the recipe so much that she grabbed this book with fantastic recipes from the library and now it is on my list to get from Amazon!

The steps are super simple when making this dough:

  • Add equal parts Fage plain Greek yogurt and self rising flour into a mixing bowl (use as much or as little as you want, just has to be EQUAL…so if you use 1/2 cup flour, use 1/2 cup yogurt and so on)
  • Mix together with a spoon until combined.
  • Form into a ball and place on a floured surface (it helps to have flour on your hands as well – this dough is sticky!)
  • Knead the dough 7 or 8 times, adding flour as needed if dough is too sticky to handle.
  • Depending on what you are making at the end, you can divide the dough at this point. To do this, I use a pizza wheel and first divide in half, then continue dividing in half until you have the size you’d like. (I chose to make 8 garlic knots)

  • Add toppings on dough (for the garlic knots recipe as shown, I added a little olive oil, garlic & parmesan cheese), for bagels I use an egg wash on top so they brown, but there are NUMEROUS options! (Trader Joe’s Everything but the Bagel seasoning is a popular choice!)
Great for bagels!
  • For the garlic knots as shown, place on parchment paper and bake in your 350 degree preheated oven for 15-22 minutes. ( If you are baking bagels, the time will need to be adjusted. For pizza crust, I bake in a 400 degree oven for 10-14 minutes. Time will vary depending on the size of what you are baking, too. )

Voila! Enjoy your warm, fresh-from-the-oven homemade dough! All of these recipes work well in the air fryer, too!



Two-ingredient pizza dough is popular at our house! Fresh, easy to make, and high in protein. Pair it with Trader Joe’s reduced fat mozzarella and your favorite toppings for any easy meal!

Leave me a comment below and let me know if you have tried this miracle dough and what you’ve made with it! I’d love to hear!

Happy baking, friends!

xo, Sarah

Easy Recipes

WW Skinny Banana Bread

If you L O V E banana bread but don’t love the typical calories that come with it, you are going to be gaga over this recipe from thepounddropper.com!

While this is a WW recipe, you don’t have to follow WW in order to enjoy this treat! Even my picky eater gobbled it up! The golden crustiness of the exterior definitely sets this banana bread recipe apart from other lower cal versions. Try to just eat one slice…it’s nearly impossible!

You’ll learn quickly as you follow our blog that I look for shortcuts in the kitchen, because like most moms, I always feel short on time! When you read the instructions below, I deviated from the original recipe by putting all the ingredients in the same bowl instead of separating out the dry from the wet ingredients….because if something can save me 5 minutes in the kitchen and doesn’t make much difference in the recipe, I’ll do it! If you’d like the original recipe, follow the link above from The Pound Dropper.

Instructions:

  1. Preheat oven to 350 degrees and spray bread pan with non stick spray.
  2. In a mixing bowl, add bananas and mash well.
  3. Add egg, vanilla, brown sugar, sugar substitute, flour, baking soda & powder & melted butter (all the ingredients).

4. Mix until JUST combined, do NOT over mix!

5. Pour into bread pan and bake for approx 30-35 minutes or until inserted knife comes out clean.

If we only had smell-o-vision…. I wish you could sense how divine this smelled when it came out of the oven!!! So delish!! If you make it, comment below and let me know how you liked it.

Ingredients:

3 ripe bananas (I used non-ripe because that’s all I had)

1 egg

1 TBSP pure vanilla extract

2 TBSP brown sugar substitute (I buy this from Amazon)

3 TBSP sugar substitute (I buy ONLY monkfruit sweetener because I don’t like fake aftertastes or artificial ingredients. This is similar to the brand I have from TJMaxx)

1 tsp baking soda

1 tsp baking powder

1 1/4 cup self rising flour (I use King Arthur unbleached from Kroger)

2 TBSP Land o’Lakes LIGHT butter made with canola, melted

**Notes: 12 servings, each 2 WW Freestyle Points per slice.

Thanks to The Pound Dropper for this great recipe! Visit them here.