Weight Watchers Recipe of the Day: 2-Ingredient Chocolate Pumpkin Muffins & Cookies
These 2-ingredient chocolate pumpkin muffins, mini muffins, and cookies made with just chocolate cake mix and a can of pumpkin are a lighter, healthier way to satisfy a sweet tooth.
And did I mention how easy they are?
Just stir together a can of pumpkin (or see how easy it is to make your own healthy pumpkin puree) and box of dry cake mix and bake!
I first learned of these skinny sweet treats in one of my Weight Watchers meetings when a member asked how many PointsPlus values there were in the muffins made from cake mix and canned pumpkin.
I hadn't heard of them and had no idea, so 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.
Her question piqued my curiosity and sent me off on a search of my own…
The Skinny on 2-Ingredient Chocolate Pumpkin Muffins and Cookies
It appears the recipe may have originated with Hungry Girl.
She calls her 2-ingredient chocolate pumpkin muffins 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.
Which to make, muffins or cookies? I decided to stir the two ingredients together and make a few muffins, mini muffins and cookies from it.
Talk about a fun and 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 🙂
Here's a fun video with Hungry Girl, Lisa Lillien, demonstrating How to Make these Simple 2 Ingredient Chocolate Muffins:
Canned pumpkin is really good for you too. It's packed with fiber and vitamins and naturally low in fat.
How Many Calories and WW Points in Easy 2-Ingredient Muffins?
The Points value depends on the size of the muffins/cookies you make. If you make 12 muffins each one will have 150 calories and:
6 *SmartPoints (Green plan)
6 *SmartPoints (Blue plan)
6 *SmartPoints (Purple plan)
4 *PointsPlus (Old plan)
To see your WW PersonalPoints for this recipe and track it in the WW app or site, Click here!
If you make 24 cookies or mini muffins each one will have 3 SmartPoints.
If you make 36 cookies or mini muffins each one will have 2 SmartPoints.
So many options to consider. Enjoy!
Search for More Weight Watchers Friendly Desserts
If you like these easy, 2-ingredient pumpkin chocolate muffins/cookies, be sure to check out my other Weight Watchers friendly sweets recipes including: No-Bake Oatmeal Peanut Butter Chocolate Cookies, WW 2-Ingredient Pineapple Angel Food Cake, Baked Pumpkin Donuts, WW Classic 3-2-1 Microwave Mug Cake and Salted Peanut Chocolate Chip Cookies
If you've made these 2-ingredient muffins and cookies, please give the recipe a star rating below and leave a comment letting me know how you liked it.
If you've made these 2-Ingredient Muffins and Cookies, 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.
WW 2-Ingredient Chocolate Pumpkin Muffins & Cookies Recipe
- 15 ounces canned pumpkin puree (not pumpkin pie mix)
- 1 box (15.25 ounces) chocolate cake mix
- ⅔ cup mini semisweet chocolate chips (optional)
- Makes 12 regular or 36 mini muffins or 36 cookies.
- Position an oven rack in the center of the oven.
- For muffins, preheat the oven to 400F degrees and line 12 muffin cups or 36 mini muffin cups with paper liners or coat them with non-stick spray.
- For cookies, preheat the oven to 350F degrees and line cookie sheets with parchment paper or coat with non-stick spray.
- Make the batter in a large bowl by mixing 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.
- For muffins, place batter into the prepared (or mini muffin) tins. Bake at 400F degrees until a toothpick inserted in the center comes out clean, about 20 minutes for muffins and 12 minutes for the mini-muffins.
- 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/muffins with a spatula to wire racks to cool completely.
*Points® calculated by WW. *PointsPlus® and SmartPoints® calculated by Simple Nourished Living; Not endorsed by Weight Watchers International, Inc. All recipe ingredients except optional items included in determining nutritional estimates. SmartPoints® values calculated WITHOUT each plan's ZeroPoint Foods (Green plan, Blue plan, Purple plan) using the WW Recipe Builder.
More Weight Watchers Pumpkin Cake + Desserts
- Easy Healthy Low Fat Pumpkin Cake Recipes (Simple-Nourished-Living)
- Healthy Low Fat Pumpkin Cookie Recipes (Simple-Nourished-Living)
- Pumpkin Spice Cake Mix Muffins (Simple-Nourished-Living)
- Weight Watchers Easy No-Bake Pumpkin Cheesecake (Simple-Nourished-Living)
- Pumpkin Butter (SkinnyTaste)
- Pumpkin Spice Cream Cheese Muffins (DrizzleMeSkinny)
Martha is the founder and main content writer for Simple-Nourished-Living.
A longtime lifetime WW at goal, she is committed to balancing her love of food and desire to stay slim while savoring life and helping others do the same.
She is the author of the Smart Start 28-Day Weight Loss Challenge.
A huge fan of the slow cooker and confessed cookbook addict, when she's not experimenting in the kitchen, you're likely to find Martha on her yoga mat.
This post contains affiliate links to products I like. When you buy something through one of my Amazon links or other (affiliate links), I receive a small commission that helps support this site. Thank you for your purchase!
Subscribe to Get: Top 10 Reader Favorite Recipes
The Top 10 Most Popular Recipes (PDF) on Simple Nourished Living + Weekly Support Emails with Tips & Easy Healthy Recipes Not Found Anywhere Else!
What if you added nuts or flax for more protein?
Are these lactose-free?
These are great! I made twelve regular size muffins. Also found Betty Cricker delights cake mix which has less cals/fat than regular mix. I added 1 tsp each cinnamon and pumpkin pie spice, and a handful of raisins.
I keep reading different sites suggesting to add eggs but I didn't want to add any unnecessary calories/fat. But I used an egg substitute made from ground flax meal. For one egg, use 1 Tbsp ground flax mixed with 3 Tbsp water and let sit for 5 minutes. I used two Tbsp flax but I think I'll try with just one next time. These instructions are on the pkg of Bobs Red Mill. I've used flax meal as an egg substitute in other recipes with great results. I always have flax around as I add it to my cereal etc since it's packed with lots of good stuff. And of course it's just handy when you don't have eggs in the house for pancakes and other recipes etc
Baked the muffins for about 25 minutes and they're so delicious. Even my fussy husband (who likes high fat foods haha) loves them. And they don't seem to stick as much with the flax meal.
154 cal per muffin. 1.7 grams fat, that's with the 2 Tbsp flax. This doesn't include the raisins bc I forgot:)
Are you supposed to just stir or should you beat Ingredients? I had pieces of cake mix that wouldn't mix in.
I tried these just as suggested. Honestly, the unbaked batter mixture was better. They taste gross to me! I rather just had made the regular cake mix muffins and counted the 8 points.
Yummy and low points
Made 24 mini muffins...not difficult to mix, just takes a bit of time.
I added a pinch of nutmeg and a dash of cinnamon...no chocolate chips.
Family loves them!
Moist with a hint of pumpkin spice.
Alessandra & Katlin Capalbo
We made 2 dozen muffins, using this recipe. We added granola to the second batch. They were all fantastic! We awoke to find that our pumpkin pie from COSTCO was moldy! So we had to come up with a dessert right away, and no crust available! Your recipe saved us, thank you! Be aware that they don't rise like regular muffins, so fill up the muffin papers!
They are very good, however I think the points are way to high for these.
Also sites very on how many points. I think they should be re-evaluated.
I figured it as a recipe in my ww app and it came up as 1 point..
Thesr are good, but 8 smart points is way too high for a sweet treat
I add 3/4 cup water to cake mix and pumpkin. Much better.
Thanks for letting us know Gen! ~Martha
I used a yellow cake mix, and they were delicious. Next time I will add some chopped pecans and some golden raisins. Thanks for the recipe.
I made this for my Girl Scout troop for snack and they all loved them.
My daughter also made them for her six grade class using King Arthur’s gluten-free chocolate cake mix, which makes these very allergy friendly. If you leave the chocolate chips out or get dairy free chocolate chips, these are easy to make gluten-free, dairy free, nut safe and vegan. Checks all the Classroom food allergy boxes!
Hi Michelle, love the idea of making these gluten free with KA gluten-free cake mix. Thanks for the tip!
Oh my. A dear friend and I are with WW. These are so heavenly thanks for sharing. This will be a regular treat when needed
I can't believe I've never heard of this before. It's so darn easy. Took a batch to the office today and everyone loved them.
This muffins are so yummy and so easy - love to make them and love to eat them!!
I use sugar-free chocolate cake mix, pumpkin puree, and little water, bake in a 9 X 13 cake pan at 350 degrees for 20 minutes. Cool in pan, cut in squares and top each serving with a dollop of whipping cream.My husband loves it better than frosting.
These are delicious and moist.
This is a very old WW recipe. I’ve been making it since 2004! A friend shared it with me and she had been making it for many years before that.
Just made these. Yes it was hard stirring it all together, but well worth it!!!
Made 36 muffins. Delicious and surprised that the pumpkin taste I suspected, wasn't even noticed. Love them! [WW on line member - just hit my 50 lb. mark!!]
Hi Lee, Glad the muffins were worth the hard stirring! Congratulations on hitting the 50 pound mark. That's AWESOME!! ~Martha
Moist!!!! Decadent!!! EASY to make!! Chocolate craving abated with these awesome muffins. Thank you!!!