WW Recipe of the Day: Easy 2-Ingredient Pumpkin Spice Cake Mix Muffins
(90 calories | 4 4 3 myWW *SmartPoints value per serving)
2-Ingredient Pumpkin Spice Cake Mix Mini Muffins
My fascination with all things pumpkin continues.
After our great success mixing chocolate cake mix and a can of pumpkin (or make your own pressure cooker pumpkin puree) together to make 2-Ingredient Chocolate Pumpkin Muffins, Mini Muffins and Cookies, we wanted see what would happen with using a spice cake mix instead.
It seemed like the perfect easy, sweet and delicious way to welcome fall.
Weight Watchers Mini Pumpkin Muffins
Weight Watchers Pumpkin Spice Cake Mix Muffins Recipe Notes
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 SmartPoints at *3.
Or you can make bigger Weight Watchers 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, *6 WW SmartPoints.
Turn them into kid-friendly cupcakes with a little icing.
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, Nuts
How Many Calories/WW Points in these Easy Pumpkin Spice Mini Muffins?
According to my calculations, each mini muffin has 90 calories and
4 *SmartPoints (Green plan)
4 *SmartPoints (Blue plan)
3 *SmartPoints (Purple plan)
2 *PointsPlus (Old plan)
Here’s a great video from Hungry Girl showing How to Make these Pumpkin Spice Cake Muffins…
If you like these pumpkin spice cake mix muffins, be sure to check out my other easy, healthy Weight Watchers friendly recipes including: Easy Healthy Low Fat Pumpkin Cake Recipes, Healthy Low-Fat Pumpkin Cookie Recipes, Weight Watchers Easy No Bake Pumpkin Cheesecake, Healthy Baked Pumpkin Doughnuts and Weight Watchers 2 Ingredient Pineapple Angel Food Cake
28-Day Challenge: Weight Loss Smart Start
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.
2-Ingredient Spice Cake Mix Mini Muffins Recipe
Ingredients
- 1 box (15 - 18 ounces) spice cake mix (I substituted a yellow cake mix with 1 tablespoon pumpkin pie spice whisked in)
- 1 can (15 ounces) canned pumpkin puree
Instructions
- Position an oven rack in the center of the oven.
- For mini muffins, preheat the oven to 400F degrees and line 24 mini muffin cups with paper liners or coat them with non-stick spray. (You can also use regular muffin tins for smallish regular muffins.)
- 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!
- Divide the batter evenly among the mini muffin cup tins.
- Bake at 400F degrees until a toothpick inserted in the center comes out clean, 10- 12 minutes for the mini-muffins.
- Remove and place on wire racks to cool.
Recipe Notes
*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 Lightened Up Baked Muffin Recipes for WW
- Gingerbread Banana Yogurt Muffins (DrizzleMeSkinny)
- Berry French Toast Muffins (EmilyBites)
- Blueberry Oatmeal Muffins (SkinnyTaste)
- Banana Breakfast Muffins (EatYourselfSkinny)
- Chocolate Caramel Apple 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!
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Hi, I'm Martha. Simple Nourished Living chronicles the easy and delicious Weight Watchers friendly recipes, tips & hints that help me balance my love of food and desire to be happy, healthy and slim. 
Kathleen
I wish I would have liked these, but they were very heavy and dense, I even added some raisins and walnuts. I am always a bit cautious when it looks that easy, and this is no exception. I was extremely disappointed and ended up throwing them out. A long time ago a friend of mine had a delicious ww pumpkin muffin recipe that used applesauce, I wish I could find it. I also only had a 12 muffin pan, but I doubt that was the problem.
Kristin Caniglia
I had so much batter.(I wonder if it made a difference in how long you beat it. After hearing that the batter was hard to spread, etc, I beat it a lot). I ended up making 48 mini muffins. I put it into the ingredients into my ww app and according to that- 4 muffins is 1 point on freestyle.
Alicia
How did you log it?? I cant find it anywhere!! And when i try to create the recipe or a food it isnt logging correctly
Rosemary Lavin
I had too much batter also. Made 48 mini muffins.
Mary
Same for me! I liked them and my family also.
Kateena
Recipe was very dense but they actually turned out not too bad being that they’re diet friendly. I had some left over icing I melted and drizzle on top.
Theresa Puerto
I followed the recipe and mine turned out super dense and did not spread well. They looked nothing like the photo. I had such high hopes for a yummy fall muffin.
Gerri
I have made these a few times with spice cake mix & pumpkin puree. I also add
1 egg and 1/3 cup of water. Mix well.
Makes 24 reg. muffins (fill 1/2 full). Cook 18-20 mins.
Hope this helps those who find it too dense….muffins come out moist.
Effie
I baked these muffins with 2 eggs& 1/2 cup water, they were dense taste okay, but after 3 days on counter I thought they were getting moldy?, where do you store these muffins ?
Pat
I only added the two ingredients and they were very moist and delicious.
Julie
This is my favorite muffin recipe. I added a few white chocolate chips. Also, I made regular sized muffins (12). Thank you for sharing.
Judy Lamb
So simple and YUMMY!!
Lucille
I made these but added 2 eggs and 3/4 cup of water to the spice cake mix and can of pumpkin. Beat the mixture on low for 30 seconds and then on high for 2 minutes. I also added a cup of dark chocolate chips. Baked at 350 for 24 min. I used an ice cream scoop to fill the tins and it made 18
emily
I made these and once I logged it, it comes out to be 7 points inn WW freestyle for 1 muffin..
Jessie
I added this recipe to the WW app and mine were 4 points per muffin. Still really yummy though.
Krissi
These were incredible! I did the mini muffins and they made 48 which was fine with me since my husband devoured them and ate almost all of them! Thanks for the recipe!!
Vickie S.
These were delicious! Really satisfied my fall pumpkin spice craving! I used my cookie dough scoop which filled my mini muffin pan precisely and I ended up with 32 mini muffins. Calculated at 2 Freestyle SmartPoints each which I was very happy with! I will definitely make them again!
Jennifer Swinford
Ive been making these tasty muffins for years!! They don’t take long to make and never last very long after I bake them!!! Love these muffins!!
Lorraine Miele
I MADE THIS USING SPICE CAKE MIX,CHOCOLATE CAKE MIX, AND PUMPKIN CAKE MIX AND PURE CAN PUMPKIN AND BAKE IT IN A BUNDT PAN AT 350 DEGREES FOR ABOUT 45 MINUTES AND EVERY TIME THE CAKES CAME OUT MOIST.
YOU CAN ALSO USE THE ABOVE CAKES MIXES
TO MAKE MUFFINS OR A BUNDT CAKE
1 BOX OF CAKE MIX
1 CUP OR 5.3OZ OF LOW FAT PLAIN OR VANILLA GREEK YOGURT
1 CUP OF WATER
IN A LARGE BOWL HAND MIX YOGURT AND WATER TOGETHER AND THEN ADD CAKE MIX AND MIX TOGETHER UNTIL WELL BLENDED
BAKE AT 350 DEGREES
FELLOW TIMES ON THE CAKE BOX FOR FOR BAKING
THE MUFFINS AND BUNDT CAKE
Lori
These are a favorite “go to” for me, especially in the Fall when pumpkin spice is all around. I make 24 muffins and freeze them and take out when I want them … sit on the counter or pop in the microwave a few seconds. I generally add 1 small container of unsweetened applesauce to the mixture to help with the density. Love this recipe!
Linda
Made these as instructed, but used a rectangular cake pan. Cut into 24 pieces. Delicious.
Adrienne
Not quite sure why – but when I use the recipe maker – it shows the unprepared Betty Crocker cake mix as 7 and the purée as 0. I didn’t have a mini muffin tin so I used the 12 – on the blue plan it is showing 1 point per serving. I’ve got to be doing something wrong.
Jenna
Could you use sugar free yellow cake mix?
Martha McKinnon
Hi Jenna, I haven’t tried it with sugar free cake mix but believe it would be fine. ~Martha
Liz
Very easy to make and very tasty
Chessa
Hi Martha,
This comment has less to do with your recipe and more to do with 2 /3 /4 WW recipes in general. It really looks convenient and fun to add such few ingredients and making mini muffins, but really is omitting the only protein source beneficial? I always wonder when I see these recipes if adding the eggs in and making more mini muffins, wouldn’t lower the points due to a better protein carb ratio?
I hear people talking of gummy / dense results in these few ingredient recipes (eg cobbler recipes) and that is because eggs help with leavening and producing an airier result!
I will have to try these…and see for myself. Just curious for the whole push to leave out vital ingredients in WW deserts…when the eggs are now zero anyway.
Martha McKinnon
Hi Chessa, I think the intention of 2,3,4 – Ingredient recipes is really all about convenience. Several folks have indicated that they have added eggs and/or water with good results. ~Martha
Chessa
Whoops that meant to say 2 /3 / 4 ingredient WW recipes in general.
Marge Mullen
Made these tonight. Loved them and hubby did too. They are easy and just great. Wonder if people who think they are too dense live at high altitudes and need to add a little extra flour to account for altitude changes needed for baking recipes.