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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.
Table of Contents
- How Many Calories and WW Points in these Pumpkin Spice Mini Muffins?
- Mini Pumpkin Spice Muffin Ingredients
- How to Make Mini Pumpkin Spice Cake Mix Muffins, Step-by-Step
- Recipe Notes and Variations
- 2-Ingredient Spice Cake Mix Mini Muffins Recipe
- More Easy Baked Treats for WeightWatchers
- Discover More WW-Friendly Recipes
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.
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.
Notes
(Must be logged into WW on a smartphone or tablet.) 2 PointsPlus (Old plan) 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 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! You could also spread the mixture into a cake or loaf pan 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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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
Make dinnertime and dessert easier with my Slow Cook Yourself Slim Ultimate eBook Bundle. It’s packed with simple, satisfying WW-friendly recipes designed for busy cooks who love comfort food without the guilt.
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.
Whoops that meant to say 2 /3 / 4 ingredient WW recipes in general.
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.
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
Very easy to make and very tasty
Could you use sugar free yellow cake mix?
Hi Jenna, I haven’t tried it with sugar free cake mix but believe it would be fine. ~Martha
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.
Made these as instructed, but used a rectangular cake pan. Cut into 24 pieces. Delicious.
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!
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
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!!