WW Recipe of the Day: Easy 2-Ingredient Pumpkin Spice Cake Mix 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.
How Many Calories/WW Points in these Pumpkin Spice Mini Muffins?
According to my calculations, each mini muffin has 90 calories and: To see your WW Points for this recipe and track it in the WW app or site, Click here!
4 *SmartPoints (Green plan)
4 *SmartPoints (Blue plan)
3 *SmartPoints (Purple plan)
2 *PointsPlus (Old plan)
Mini Muffin Ingredients
- 15 ounces canned pumpkin puree (or make your own homemade pumpkin puree)
- 15 - 18 ounces 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 oven to 400F degrees line 24 mini muffin cups with paper liners or lightly coat muffin tin with nonstick baking spray.
Step 3: 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: Divide the batter evenly among the prepared mini muffin cups. Top with any optional toppings and gently press into the batter.
Step 5: Bake at 400F degrees, or until a toothpick inserted in the center comes out clean, about 10-12 minutes for mini muffins.
Step 6: 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 any leftover mini muffins in an airtight container.
Recipe Notes & 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 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, 2-Ingredient 7-cup Cake Mix Cupcakes,
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
Optional Mix-ins and toppings:
- mini chocolate chips, chopped walnuts, chopped raisins or dried cranberries, cinnamon chips, icing, etc.
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
*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.
Here's a great video from Hungry Girl showing How to Make these Pumpkin Spice Cake Muffins...
More Lightened Up Baked Muffin Recipes for WeightWatchers
- 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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Tara Kohut
My mom and I made these tonight. Very yummy! Hoping to save a few for work Wednesday and Thursday so how should they be stored? Thank you ?
Martha McKinnon
Hi Tara, I'd wrap them in plastic and store them on the counter. You can also wrap them well and place in freezer. Hope this helps. ~Martha
Maria
Can you freeze these muffins and if so for how long?
Martha McKinnon
Hi Maria, I haven't frozen them, but I believe they would freeze fine. Here's a link to a resource that says properly stored muffins will maintain best quality in the freezer for 2 to 3 months, but will remain safe beyond that time: https://www.stilltasty.com/fooditems/index/17741 Hope this helps. ~Martha
Teresa Stauble
I enjoyed this recipe. It's a great mini muffin snack for my whole family!
Devon Greenleaf
Mine have a super mushy type of consistency. Is that due to the pumpkin or did they need to be baked longer.
Martha McKinnon
Hi Devon, it's hard to say, but I'm guessing that they needed to be baked longer until they were done and not mushy. ~Martha
Nanette
Can you use regular loaf pans
Martha McKinnon
I have't made this in a loaf pan but believe it should work fine. ~Martha
Christine
can i use "pumpkin pie mix" instead of canned pumpkin
the shelves are wiped out and that was all i could get.
I would probably double the spices anyway i was worried about the moisture
do you think the "pumpkin pie mix" has more moisture??
not so worried about the extra sugar
im making donuts for the family
thanks so much!!!
Martha McKinnon
Hi Christine, I've never tried with pumpkin pie mix. I think it's just canned pumpkin with sugar and spices so they will definitely be sweeter. If you try it would love to know how it turns out for you! ~Martha
Holly
So so good
Chelsea
Holy moly these muffins are EVERYTHING!!! I am so excited to have found this recipe! Thank you for sharing this! It’s like all the best parts of fall in your mouth without the guilt! Thank you thank you!
Tricia Rinker
Is it 4 blue points foe 1 mini muffin?
Charlotte
I love making these 2 point muffins. I pipe them into the cups. They look better. I freeze them all. I take out what I need and they defrost so quickly.
Juli
I just joined weight watchers yesterday so I'm still learning. I used my app and scanned 1 box of the spice cake mix, and 1 can of the Libby pumpkin 15 oz. I created the recipe on the app and set the serving to 48 muffins. I was able to make 2 pans of 24 mini muffins. According to the app they are zero points.
Do you know what I did wrong?
Annette
Hi. Was just looking at the info on the cake mix and pumpkin and was going to ask how she came up with 90 calories each? Also I had enough batter to make 48 as well. According to my calculations at a yield of 48 minis it would be only 38.3 calories each. That’s great news in my opinion!
Kathy
Love these muffins and it’s just enough to get my pumpkin fix.
Regina
This recipe makes the easiest, most delicious mini pumpkin muffins!
Linda
These muffins are delicious and so moist. I took them to a family gathering, and everyone who likes pumpkin, thought they were scrumptious. Another perk: they are easy to make!
Asheley
When I added the recipe in using Duncan Hines Spice cake mix, it shows there only 1 point in a serving of 12 regular muffins... is that right?
Susan D
Mine came up 1 pt for twelve regular size!
Nicole
These were so delicious and simple! My family loved them. Will definitely make them again.
Beth
I put the ingredients into the recipe maker and I ended up with 9 pts per muffin if I made 12 muffins. What spice cake mix did you use? I used Dunkin Hines Signature Spice Cake mix.
Kriss
Can you do this recipe with almond baking mix instead?
Martha McKinnon
Hi Kriss, I haven't tried it with almond baking mix. Sorry I can't be of more help. ~Martha
Cathy
They tasted great , but didn’t rise . ???
Mimisstuff11
So easy and a great tasting muffin. I added some chopped pecans to the batter. Scrumptious