It can be a challenge to find recipes that taste great but still fit in with your eating plan or diet. Betsy featured my cookbook MealLeaniYumm (pronounced meal.leani.yum) on The Kitchen Link a few months ago, as well as including several recipes which you can find using the search feature.
Here is a terrific high-fiber muffin recipe that can be used by Weight Watcher members easily. I've included nutritional information to help you calculate your points. You could substitute canned pumpkin puree for the bananas, I'm sure. I make them in the food processor, but you can make them in a mixer as well. Enjoy!

Yogurt Banana Bread (or Muffins)
Source: MealLeaniYumm! (All That's Missing is the Fat) by Norene Gilletz

3 large, very ripe bananas (1 1/3 cups puree)
1/4 cup canola oil or margarine
1 cup sugar
1 egg plus 2 egg whites
1 tsp. vanilla
3/4 cup no-fat yogurt
1 tsp. baking soda
1 tsp. baking powder
1 cup whole wheat flour
1 cup all-purpose flour

Process bananas until smooth, about 20 seconds. Measure 1 1/3 cups puree. Freeze any leftovers for another time.

Beat oil, sugar, egg, egg whites and vanilla until light, about 3 or 4 minutes. Add yogurt and process for 3 or 4 seconds. Add bananas, baking soda, baking powder and flours. Process with several quick on/offs, just until flour disappears.

Banana Loaf: Preheat oven to 325 degrees F. Spray a 9 x 5 inch loaf pan with nonstick spray. Spread batter evenly in pan. Bake for 50 to 60 minutes, until golden brown. Batter should not cling to your knife or cake tester when inserted to check for doneness. Freezes well. Yields 1 loaf.
Banana Muffins: Bake batter in sprayed muffin pans. You will get 16 muffins. (Fill empty compartments with water.) Bake at 375 F for 20 to 25 minutes. One muffin contains 170 calories, 4.1 grams fat (0.4 g saturated), 14 mg cholesterol, 2 g fiber and 31 g carbohydrate.