I am crazy about pumpkin pie and love pumpkin muffins. 2 Bite Brownies are pretty awesome, too! But they are all pretty high in fat, calories, and Weight Watchers points. So....I have created these lighter 2 WW point Healthy Pumpkin Pie Blondie Bites. It's sort of a cross between pumpkin pie, a healthy Weight Watchers pumpkin muffin, and 2-bite brownies.
These Pumpkin Mini Blondies are made in a mini muffin tin and are ideal for using up leftover pumpkin puree (you only need a ½ cup). And the 2 bites are just right for satisfying a pumpkin muffin, pie or blondie craving, without breaking the points bank or overloading on carbs! My Weight Watchers Crustless Pumpkin Pie was the inspiration for this recipe!
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The best part is - you don't have to sacrifice the richness, butter, or sugar in this recipe. It's all about balance, after all. Plus, these don't have artificial sweeteners!
If you love WW pumpkin recipes, be sure to try my Skinny Pumpkin Cheesecake too!
And these pumpkin bites were a work in progress for a while. I took these to work a few years ago, and although they got some good feedback, I knew they still needed work. Now I'm willing to share these Weight Watchers Mini Pumpkin Muffins with you because they have been perfected~
🥘 Ingredient Notes
I like to make stuff with pumpkin puree (like my Apricot Bran Pumpkin muffins and my Prize Pumpkin Pie (for holidays), but I often end up with a little leftover pumpkin puree....This recipe is perfect for leftover pumpkin puree because you only need ½ a cup!
- Instant coffee granules. You can use regular or decaffeinated.
- Butter. I use unsalted butter because I like to control the salt in my baking, and the salt content in salted butter varies by brand.
- Unsweetened applesauce. Make sure it's unsweetened!
- Pumpkin puree. Do NOT use pumpkin pie filling. You can use fresh pumpkin (here's How to Cook a Whole Pumpkin (and make pumpkin purée ). These Pumpkin Blondie Bites will look lighter when you make them with real pumpkin (as in the main images) and darker when they are made with canned pumpkin (as in the process images).
- Maple syrup. I use low sugar/no sugar added.
📖 Variations & Substitutions
- Mashed Banana- You can replace the mashed banana with additional Greek yogurt or applesauce.
- Maple syrup - you can use table syrup with ¼ teaspoon of maple extract added.
- Nutmeg, Cinnamon, and Ginger - you can use a pumpkin pie spice mixture to replace these, but you'll need to use 2 ½ teaspoons.
- Brown Sugar- you can replace this with Monk Fruit, but you'll only need 6 Tablespoons of Monk Fruit.
🔪Step-by-Step: How to Make Pumpkin Blondie Bites
PREP: Preheat oven to 350 degrees F/176 degrees C. Spray a mini muffin pan with non-stick cooking spray.
- Step 1: Whisk flour, spices, instant coffee granules, and baking powder in a medium bowl.
- Step 2: In a separate large mixing bowl, add butter, brown sugar, applesauce, pumpkin, and mashed banana, and beat on medium-high with a hand mixer until pale and fluffy.
- Step 3: Mix in egg whites, maple syrup, and vanilla. Reduce speed to low.
- Step 4: Add flour mixture (with spoon) and mix until just combined.
- Step 5: Fill prepared mini muffin tins.
- Step 6: Bake for 15 minutes or until the cake tester comes out clean.
- Step 7: Let them completely cool (for at least 10-15 minutes) on a wire rack; otherwise, the banana flavor will be too strong.
Expert Recipe Tips
- Use pumpkin puree, not pumpkin pie filling. Pumpkin pie filling has added sugar and spices that will make the blondies too sweet and alter their texture.
- Cool completely before eating. The banana flavor can be overpowering if eaten warm, but it mellows perfectly once cooled for at least 10-15 minutes.
- Don't overmix the batter. Overmixing can make these bites dense instead of light and tender-mix just until the dry ingredients are incorporated.
- Instant coffee enhances flavor, not bitterness. A small amount deepens the pumpkin and spice notes without making them taste like coffee.
- Use ripe bananas for best results. The riper the bananas, the sweeter and moister the blondies will be, helping to balance the spices.
- Check for doneness with a cake tester or toothpick. When it comes out clean or with just a few moist crumbs, they're ready-avoid overbaking to keep them soft.
- Use non-stick spray generously. Because these bites are low in fat, they can stick easily to the pan, so be sure to coat each cavity well.
- Freeze in a single layer before storing. If freezing, place the bites on a baking sheet first to prevent them from sticking together, then transfer to a freezer bag once solid.
👪 Serving Size
This healthy pumpkin blondie bites recipe makes 36 mini Weight Watchers pumpkin muffins. You can half, double, or triple the recipe by simply clicking on the servings number in the recipe card, selecting the number of servings you'd like, and the recipe amounts will adjust accordingly.
🔢WW Points
These Pumpkin Blondie Bites are 2 ww points. You can use Monk Fruit in place of the brown sugar to lower the points.
🌡️Storage
- These healthy pumpkin blondies can be stored in an airtight container in the fridge for up to 4 days.
- This recipe freezes well for up to 3 months, in an airtight container (or Ziplock freezer bag).
And that's another reason why I created these Healthy Pumpkin Blondies!! I needed a light, healthy pumpkin dessert that I could eat all year, that wouldn't break the Weight Watchers points bank.
📋More WW Desserts without artificial sweeteners
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📋 Healthy Pumpkin Blondie Bites Recipe
Ingredients
- 2 ½ cups all-purpose flour
- ½ teaspoon nutmeg
- 1 ½ teaspoon baking powder
- 2 teaspoon cinnamon
- ¼ teaspoon ginger
- 1 teaspoon instant coffee granules
- ¼ cup butter softened
- ¼ cup unsweetened applesauce
- ¾ cup packed brown sugar
- 1 cup puree pumpkin (not pumpkin pie filling)
- ⅔ cup mashed bananas about 2 small bananas
- 2 egg whites
- 2 tablespoon maple syrup no sugar added or sugar free
- 2 teaspoon vanilla extract
Instructions
- Preheat oven to 350 degrees F./176 degrees C. Spray a mini muffin pan with non-stick cooking spray.
- Whisk flour, spices, instant coffee granules and baking powder in a medium bowl.2 ½ cups all-purpose flour, ½ teaspoon nutmeg, 1 ½ teaspoon baking powder, 2 teaspoon cinnamon, ¼ teaspoon ginger, 1 teaspoon instant coffee granules
- In a separate large mixing bowl, add butter, brown sugar, applesauce, pumpkin, and mashed banana and beat on medium-high with hand mixer until incoporated and smooth.¼ cup butter, ¼ cup unsweetened applesauce, ¾ cup packed brown sugar, 1 cup puree pumpkin, ⅔ cup mashed bananas
- Mix in egg whites, maple syrup and vanilla extract. Reduce speed to low. Add flour mixture (with spoon) and mix until just combined.2 egg whites, 2 tablespoon maple syrup, 2 teaspoon vanilla extract
- Fill prepared mini muffins tins and bake for 15 minutes or until a cake tester comes out clean.
- Let them completely cool (for at least 10-15 minutes), otherwise the banana flavor will be too strong.
Notes
- These healthy pumpkin blondies can be stored, in an airtight container in the fridge for up to 4 days.
- This recipe freezes well for up to 3 months, in a sealed container (or Ziplock freezer bag).
Terri Gilson
I've been on my WW journey for years, and these mini pumpkin pie blondies are a real winner! They satisfy my pumpkin pie cravings without derailing my points. The perfect balance of flavor and lightness makes these 2-point treats totally worth it. Trust me, after trying many WW desserts, these stand out as something special.