2 Ingredient Chocolate Pumpkin Muffins & Cookies

2 Ingredient Chocolate Pumpkin Muffins and Cookies

2 Ingredient Skinny Chocolate Pumpkin Muffins and Cookies

2 Ingredient chocolate pumpkin muffins, mini muffins, and cookies made with just chocolate cake mix  and can of pumpkin are a lighter and healthier way to satisfy a sweet tooth.

I owe this post to a sweet lady who recently asked how many PointsPlus values there were in muffins made from cake mix and canned pumpkin.

I had no idea and suggested she could use her PointsPlus calculator to figure it out from the nutritional labels on the two ingredients and/or do a Google search.

But the question piqued my curiosity and sent me off on a search of my own.

The Skinny on 2 Ingredient Chocolate Pumpkin Muffins and Cookies

Turns out Hungry Girl calls her 2-ingredient chocolate pumpkin muffins (with a PointsPlus value of 5) Yum Yum Brownie Muffins.

I also stumbled upon a recipe for turning the two ingredients into cookies in Camilla Saulsbury’s fun cookbook The Ultimate Cake Mix Cookie Book: More Than 375 Delectable Cookie Recipes That Begin with a Box of Cake Mix.

So I decided to stir the two ingredients together and make a few muffins, mini muffins and cookies from it.

It was a fun successful experiment. Everything turned out tasty. The muffins and mini muffins were moist and not-too-sweet. I added a few mini chocolate chips to the remaining batter used to make the cookies, giving them a richer flavor. My guys thought they were all good but liked the cookies best :-)

5.0 from 5 reviews
2 Ingredient Chocolate Pumpkin Muffins & Cookies
 
Prep time
Cook time
Total time
 
2 Ingredient Chocolate Pumpkin muffins, mini muffins or cookies - the choice is yours. cookies!
Author:
Recipe type: Dessert
Serves: 12 - 36
Ingredients
  • 15 ounces canned pumpkin puree (not pumpkin pie mix)
  • 18.25 ounces chocolate cake mix
  • ⅔ cups mini semisweet chocolate chips (optional)
Instructions
  1. Makes 12 regular or 36 mini muffins or 36 cookies.
  2. Position an oven rack in the center of the oven.
  3. For muffins, preheat the oven to 400 F degrees and line 12 muffin cups or 36 mini muffin cups with paper liners or coat them with non-stick spray.
  4. For cookies, preheat the oven to 350 degrees and line cookie sheets with parchment paper or coat with non-stick spray.
  5. Make the batter in a large bowl by mix just the two ingredients together, ignoring the instructions on the cake mix. This will take some effort and the mixture will be very very thick! Stir in the mini semisweet chocolate chips, if using.
  6. For muffins, place batter into the prepared (or mini muffin) tins Bake at 400 degrees until a toothpick inserted in the center comes out clean, about 20 minutes for muffins and 12 minutes for the mini-muffins.
  7. For cookies, Drop by tablespoonfuls, 2 inches apart, onto prepared cookie sheets. Bake 9 to 12 minutes or until the edges are firm and the centers are just barely set when lightly touched. Remove from the oven and cool for 1 minute on the cookie sheets and then transfer the cookies with a spatula to wire racks to cool completely.
Martha's Notes
Nutritional Estimates Per Serving Muffins: (1 muffin or 3 mini muffins): 181 calories, 3.5g fat, 37g carbs, 2g fiber, 2g protein and 5 Weight Watchers PointsPlus;
Nutritional Estimates Cookies (1 cookie): 66 calories, 2.3 g fat, 11.4 g carbs, 0.7 g fiber, 1.0 g protein and 2 WW PointsPlus

*PointsPlus® for 2 Ingredient chocolate pumpkin muffins and cookies calculated by Simple Nourished Living; Not endorsed by Weight Watchers International, Inc.

Here’s a fun video with Hungry Girl, Lisa Lillien demonstrating How to Make these Simple 2 Ingredient Chocolate Muffins:

If you liked 2 Ingredient Chocolate Pumpkin Muffins & Cookies you might also like:

Pumpkin Muffins
Easy Healthy Low Fat Pumpkin Cake Recipes
Healthy Low Fat Pumpkin Cookie Recipes

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Comments

  1. Angelic says

    I made this with spice cake mix (instead of chocolate) and it was soooOooo good. Everyone loved it and it was so easy.

  2. Sue P says

    A friend brought these cupcakes to lunch today for all of us. They were so good I’m making them for my Baskrt Guild tomorrow.

  3. says

    I have made these so many times and they are wonderful! We have 3 diabetics in our home (type 1 and 2) and now I make it with the sugar free chocolate cake mix and the carb count is even lower!!!!

  4. Susan says

    It didn’t come out as good as regular cupcakes but still not bad. I added coconut to make them like mounds cupcakes.

  5. Pam says

    Can you taste the pumpkin? Wondering if I can pass these off as chocolate muffins for my 2 year old. Thanks!

  6. Kristi says

    I was doing a closing at a clients house and she was making these. Granted it was delicious and I don’t like chocolate but is it very dietetic? I’m just wondering usually things that taste good aren’t labeled “diet”. Can they be altered to be better for you than using a cake mix or is the cake mix just for the simplicity?

    • says

      Hi Kristi,

      The cake mix is for simplicity and using a can of pumpkin instead of oil and eggs cuts down on fat while boosting fiber and vitamins. Some people use spice cake mix instead of chocolate! I’m not a huge fan of the whole “dietetic” food thing. I’m a food lover and WW Lifetime member who loves to eat and cook who is always experimenting with recipes. Of course, there are lots of recipes around for healthier pumpkin muffins that don’t use cake mix. I’ve got lots of healthier muffin recipes here on my site. Hope this helps.

    • says

      Hi Cheryl, I think the butter pecan cake mix sounds yummy, especially with the addition of extra spice such as cinnamon, ginger and/or nutmeg if you like that kind of thing. I love them with chocolate, but now I’m thinking it’s time to widen my horizons! I’ve been thinking about using a spice or carrot cake mix too. Hope they turn out for you.

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