Two-ingredient Pumpkin Muffins

by Anne Bennett on October 1, 2016

Here is the legendary cake mix/canned pumpkin muffin recipe that’s been popular with Weight Watchers for years. There’s a reason why it’s so famous: it couldn’t get much easier–you just mix together a box of dry cake mix and a can of pumpkin. That’s it! I first posted this recipe in 2009 and am re-posting it now because…great ideas stand the test of time! Made with spice cake mix, this is a perfect fall treat/snack.

If you use a spice cake mix you’ll get pumpkin muffins that taste like pumpkin pie. If you use a devil’s food mix you’ll get chocolate muffins with no hint of pumpkin flavor. I prefer the spice cake mix, especially at this time of year. They freeze well and make a convenient grab-and-go snack for later. Just toss a couple into a zip-lock bag when you’re on your way out the door and they’ll be defrosted by the time you eat them. These moist, rich-tasting little gems taste decadent but — go you! — they’re not!


One box Spice cake mix (Duncan Hines, Betty Crocker, choose your favorite)
1 15-oz. can solid-pack pumpkin
1/2 cup water
1/2 cup mini-chocolate chips (optional, but good and the small amount doesn’t add to the individual points value)

Preheat oven to 350 degrees. In a large bowl combine dry cake mix, pumpkin and water. The dough will be stiff, but stir well until all lumps are gone. Fold in optional mini-chocolate chips.

Spray mini-muffin tins with nonstick spray and spoon 1 rounded Tbsp. of mix into each tin. Bake about 12 to 15 minutes, just until the tops of the muffins spring back when you touch them gently with your finger.

You should come out with approximately 48 muffins. If you don’t, simply add together the total calorie value for the dry cake mix and the whole can of pumpkin and divide by how many muffins you come out with. It should be in the 46 to 52 calorie range, or 1 WW Point apiece.

You can also make regular sized muffins.

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{ 7 comments… read them below or add one }

Amanda October 20, 2009 at 5:22 pm

I HAVE to make these! It’s hard to find the canned pumpkin this time of year, though… They sound SO yummy!

Kira October 20, 2009 at 6:25 pm

Anne! Totally loved these! The kids ate them UP! Trying your apple recipe this weekend.

Amy October 21, 2009 at 8:14 am

Just took my batch out of the oven. they are delicious and so, so easy!

Elizabeth December 3, 2010 at 4:59 pm

So excited to try this recipe!

I am going to try baking it in a loaf pan…we will see how it comes out!

Emily October 10, 2012 at 6:09 pm

Hmm…these look good, but before I try it out, I want to get a little clarity – The recipe calls for 1/2 cup of water…but I don’t see in the directions where this comes to play…

araucano November 13, 2012 at 11:31 am

I’m planning to make these,can I use recipe to make a bread loaf instead?Do I have to alter the temperature?.
I love your site,congratulation!!!!!!May I subscribe to your website?Mannks in advance for your kind reply………araucano.

Judy October 7, 2016 at 8:31 am

Thanks for bringing back this old favorite.

If refrigerated, the batter will keep for up to 5 days. (I prefer to bake one regular size muffin at a time.)

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