Weight Watchers Pumpkin Spice Cake Mix Muffins

If you are looking for a quick and easy fall treat, these Weight Watchers 2-Ingredient Pumpkin Spice Cake Mix Muffins are the answer. Made with nothing more than a box of spice cake mix and a can of pumpkin puree, they are moist, flavorful, and perfectly portion-controlled. No oil, eggs, or butter required—just mix, bake, and enjoy.

I love that these pumpkin spice muffins taste like they came straight from a bakery, but they’re lightened-up and much lower in calories and WW Points than traditional muffins. They’re also budget-friendly, freezer-friendly, and a great way to satisfy your pumpkin cravings without derailing your healthy eating plan. I think that’s what makes them one of our most popular WeightWatchers recipes year after year.

Whether you are making them for a cozy weekend breakfast, an after-school snack, or a healthier option for your holiday table, these easy pumpkin muffins with cake mix are a recipe you’ll want to save and make again and again.

How Many Calories and WW Points in these Pumpkin Spice Mini Muffins?

According to my calculations, each mini muffin has 90 calories.

To see your WW Points for this recipe, track it in the WW App!
(You must be logged into WW on a smartphone or tablet.)

2 PointsPlus (Old plan)

To lower the WW Points substitute a sugar free white or yellow cake mix and the following spices in place of the spice cake mix:

• 1 teaspoon cinnamon, 1/2 teaspoon ground nutmeg, 1/2 teaspoon ground ginger, and 1/4 teaspoon ground cloves or allspice. (Or use 2 to 3 teaspoons of pumpkin pie spice.)

Mini Pumpkin Spice Muffin Ingredients

• Canned pumpkin puree—NOT pumpkin pie mix! (or make your own homemade pumpkin puree)
• Spice cake mix
• Optional toppings or mix-ins: mini chocolate chips, chopped walnuts, chopped raisins or dried cranberries, icing, etc.

How to Make Mini Pumpkin Spice Cake Mix Muffins, Step-by-Step

Step 1: Gather and prepare all ingredients

Step 2: Preheat your oven and prepare your baking pans

Preheat oven to 400F degrees line 24 mini muffin cups with paper liners or lightly coat muffin tin with nonstick baking spray.

Step 3: Combine the Cake Mix and Pumpkin

In a large mixing bowl (affiliate link), stir together the cake mix and pumpkin puree. This will take some effort and the mixture will be very, very thick. (I gradually sifted in the cake mix which made the stirring a little easier.) Stir in any optional mix-ins.

Step 4: Fill the muffin cups

Divide the batter evenly among the prepared mini muffin cups. Top with any optional toppings and gently press into the batter.

Step 5: Bake

Bake at 400F degrees, or until a toothpick inserted in the center comes out clean, about 10-12 minutes for mini muffins.

Step 6: Cool your baked muffins

Remove from oven and allow to cool for a minute or two in the pan before placing on a wire rack to cool completely.

Step 7: Store your muffins

Store any leftover mini muffins in an airtight container.

Recipe Notes and Variations

• This time I decided to make mini muffins, dividing the batter among 24 mini muffin cups.
• If you don’t have mini muffin tins, divide the batter among 24 regular muffin cups to keep the WW Points at 4.
• Or you can make bigger Pumpkin Spice Cake Mix Muffins by using all the batter to make 12 regular size muffins. In this case, each regular size muffin would have 4 PointsPlus and 7 WW Points.
• Turn them into kid-friendly cupcakes with a little icing.
• Fill muffin cups using a small ice cream scoop (affiliate link) for more uniform looking muffins. I used two spoons and since the batter is very thick, my muffins didn’t turn out as smooth on top—but they still tasted great! For a smoother top, smooth them out with damp fingers!

• You could also spread the mixture into a cake or loaf pan (affiliate link) and just adjust your baking time, cooking until a toothpick inserted in the center comes out clean.
• This is a very flexible recipe so go ahead and experiment.

• The last time I made it I didn’t have spice cake mix, so I used a yellow cake mix with 1 tablespoon pumpkin pie spice whisked into it which worked great too. Which is what Katie Lee did on the Today Show Thanksgiving Morning to make this quick pumpkin cake. Carrot cake mix would also work well.

• Optional Additions: Raisins, Craisins, Chocolate Chips, Cinnamon Chips, Chopped Nuts

If you’ve made these low-fat Pumpkin Spice Cake Mix Mini Muffins, please give the recipe a star rating below and leave a comment letting me know how you liked it. And stay in touch on Pinterest, Facebook, Instagram and Twitter for the latest updates.

Here’s a great video from Hungry Girl showing How to Make these Pumpkin Spice Cake Muffins…

More Easy Baked Treats for WeightWatchers

If you enjoyed these simple 2-ingredient spice cake mix muffins be sure to check out:

• Guiltless 2-Ingredient 7-Up Cupcakes – These refreshing lemon-lime cupcakes come together with just a cake mix and soda for a sweet treat that feels indulgent without all the extra calories.
• Baked Pumpkin Spice Latte Donuts – If you love the classic fall coffeehouse drink, you’ll adore these soft, 3-ingredient baked donuts full of pumpkin and warm spices.
• 2-Ingredient Pineapple Angel Food Cake – A long-time Weight Watchers favorite, this light and fluffy cake is made with just a box of angel food mix and crushed pineapple.
• 2-Ingredient Apple Spice Cake Mix Cupcakes – Another fall favorite, these apple spice cupcakes are moist, delicious, and a perfect companion to your pumpkin muffins.

Discover More WW-Friendly Recipes

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