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I’m always on the lookout for simple, lightened-up desserts that satisfy a sweet tooth without requiring a lot of time or effort. These 2-ingredient chocolate pumpkin muffins and cookies are a longtime Weight Watchers favorite for good reason. All you need is a box of chocolate cake mix and a can of pumpkin — no eggs, no oil, no fuss. The result? Moist, chocolatey treats that taste indulgent but are secretly lighter.
I first discovered this recipe years ago at a WW meeting when a member asked about the Points for these famous “pumpkin muffins.” Since then, I’ve tried them every which way — muffins, mini muffins, even cookies — and they always turn out delicious.
Why You’ll Love This Recipe
- Just 2 ingredients – baking doesn’t get any easier than this.
- Versatile – make muffins, mini muffins, or cookies from the same batter.
- Naturally lighter – no eggs or oil, just cake mix + pumpkin.
- WW friendly – a smart choice when you want a chocolate treat without overdoing it.
- Customizable – add chocolate chips, nuts, or spices to change things up.
Ingredients & Substitutions
- Chocolate cake mix – Any brand works. Devil’s food, dark chocolate, or even spice cake mix if you want a pumpkin-spice twist.
- Canned pumpkin puree – Not pumpkin pie filling. You can also use homemade pumpkin puree.
Optional Add-ins: mini chocolate chips, chopped nuts, or warm spices like cinnamon and nutmeg.
WW Points & Calories
The WW Points and calories depends on the size of the muffins or cookies you make. If you make 12 muffins each one will have
- Calories: 150
- WW Points: 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.)
4 PointsPlus (Old plan)
(If you make 24 cookies or mini muffins each one will have 4 Points, If you make 36 cookies or mini muffins each one will have 3 Points.)
Step by Step Instructions for Muffins & Cookies
Step 1: Prep
Preheat your oven to 350°F. Line muffin tins or cookie sheets with paper liners or parchment.
Step 2: Mix
In a large bowl, stir together the dry cake mix and canned pumpkin until fully blended. The batter will be thick.
Step 3: Portion
- For muffins: scoop batter into muffin tins.
- For mini muffins: use mini muffin tins.
- For cookies: drop spoonfuls onto a parchment-lined baking sheet (affiliate link).
Step 4: Bake
- Muffins: 18–20 minutes
- Mini muffins or cookies: 10–12 minutes
- Bake until a toothpick inserted comes out clean.
Recipe Notes & Variations
- Hungry Girl calls these “Yum Yum Brownie Muffins,” a fun twist on the same 2-ingredient idea.
- Try different cake mixes – spice cake, yellow cake, or even red velvet.
- Stir in a handful of mini chocolate chips or chopped walnuts for extra texture and flavor.
- Use a mini muffin tin for bite-sized treats perfect for portion control.
Storing & Leftovers
- Store in an airtight container at room temperature for up to 3 days.
- Refrigerate for up to 5 days for maximum freshness.
- Freeze muffins or cookies in a freezer bag for up to 2 months. Thaw at room temp or microwave (affiliate link) briefly to warm.
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. And stay in touch on Pinterest, Facebook, Instagram and Twitter for the latest updates.
WW 2-Ingredient Chocolate Pumpkin Muffins & Cookies Recipe
Ingredients
- 15 ounces canned pumpkin puree (not pumpkin pie mix)
- 1 box (15.25 ounces) chocolate cake mix
- 2/3 cup mini semisweet chocolate chips (optional)
Instructions
- 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.
Notes
(Must be logged into WW on a smartphone or tablet.)
WW Points & Calories
The WW Points and calories depends on the size of the muffins or cookies you make. If you make 12 muffins each one will have- Calories: 150
- WW Points: 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.)
4 PointsPlus (Old plan)
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
More WW-Friendly Pumpkin Desserts
If you liked these easy 2-ingredient chocolate pumpkin cake mix cookies you’ll love:
- These low calorie Air Fryer Chocolate Cake Mix cookies that also can be baked in a toaster oven. Each cookies has just 2 WW Points!
- Weight Watchers Easy No-Bake Pumpkin Cheesecake – a creamy, light dessert that’s always a hit.
- Easy Healthy Low Fat Pumpkin Cake Recipes – simple, lighter cakes perfect for fall.
- Healthy Low Fat Pumpkin Cookie Recipes – cookies full of pumpkin flavor.
- Pumpkin Spice Cake Mix Muffins – another easy cake mix and pumpkin combo.
Moist!!!! Decadent!!! EASY to make!! Chocolate craving abated with these awesome muffins. Thank you!!!
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
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.
These are delicious and moist.
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.
This muffins are so yummy and so easy – love to make them and love to eat them!!
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.
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 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!
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.