Pumpkin Currant Muffins (no oil, no dairy)

If you’re like me, you’re constantly on the look-out for a diet-friendly baked good. I want carbs to satisfy the Carb Monster and sweetness to satisfy the Sweet-Tooth Ogre. (Yes, I’m inhabited by a bunch of craving maniac gargoyles. Aren’t you?)

Pumpkin Currant Muffins to the rescue!

  • Yummy, pumpkin-pie flavour
  • Sharp sweetness and crunch of currants
  • Moist and filling
  • 1.5 WW points or about 75 calories
  • Comes with the spouse-approved guarantee!

Okay, these muffins aren’t big, I acknowledge that, BUT there are three other important reasons they are great for dieters: no oil, no dairy, no *rice flour—all ingredients which are calorie-rich.

The result? Muffins that won’t overwhelm your daily point count or calorie intake. Enjoy!

*For the gluten-free: Dietwise, there are 4 no-no flours—almond meal, white rice flour, brown rice flour, sweet rice flour—when these flours form the basis of a baked good. For more information on flours, check out Point Values of Gluten-Free Flours, Starches, and Ground Meals.

Makes 12 muffins


  • ½ cup chickpea flour (I’ve also used millet flour here.)
  • ¼ cup quinoa flour
  • ¼ cup tapioca flour/starch
  • ½-1 cup sweetener (Note: Weight Watcher point values are based on the use of artificial sugar.)
  • 1 tsp. baking soda
  • 1 tsp. ground cinnamon
  • ½ tsp. ground ginger
  • ½ tsp. xanthan gum
  • ¼ tsp. ground nutmeg
  • ¼ tsp. salt
  • Pinch of ground allspice
  • ¼ cup dried currants
  • 1 cup pumpkin purée
  • ½ cup liquid egg substitute (equivalent of 2 eggs)
  • ¼ cup unsweetened applesauce
  • ½ tsp. vanilla
  • Cooking spray


  1. In a medium bowl, whisk together dry ingredients: flours/starches, sweetener, spices, baking soda, xanthan gum, and salt.
  2. Add currants to dry ingredients and mix well.
  3. In a large bowl, whisk together wet ingredients: pumpkin, egg, vanilla, and applesauce.
  4. Gradually add dry ingredients into wet ingredients, mixing after each addition. Batter will be thick, but if you find it is too thick, add water by the tablespoon, mixing after each addition. (There is no accounting for the varying thirstiness of gf flours.)
  5. Taste batter for sweetness and add more sweetener if necessary.
  6. Spray 12-muffin pan with cooking spray.
  7. Spoon batter into muffin cups.
  8. Wet your fingers and smooth out/flatten the surface of each muffin. (You may have to wet your fingers more than once to do this.)
  9. Bake in 350º F oven for 25-30 minutes, or until a knife inserted in the center comes out clean.

For Weight Watchers: Each muffin is worth 1.5 points on the  PointsPlus plan.

4 thoughts on “Pumpkin Currant Muffins (no oil, no dairy)

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