2-Ingredient Spice Cake Mix Mini Muffins Recipe
Simply delicious with only 2 Ingredients, these spice cake mini muffins are a huge hit every time I make them.
Servings: 24 muffins
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
Serving size: 1 pumpkin spice cake mix mini muffin
WW Points: 4
Check the WW Points for this recipe and track it in the WW app.
(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.
(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
Serving: 1mini muffin | Calories: 90kcal | Carbohydrates: 18g | Protein: 1g | Fat: 1.6g | Saturated Fat: 1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Sodium: 142mg | Potassium: 110mg | Fiber: 1g | Sugar: 10g | Vitamin A: 2757IU | Vitamin C: 1mg | Calcium: 25mg | Iron: 1mg