Quick & Healthy Pumpkin Muffins

My new obsession with pinterest has me in recipe overdrive. Last weekend I decided to try out an easy and cheap recipe for tw0-ingredient pumpkin muffins that recently took my pinterest feed by storm. I was totally intrigued by the idea of such a simple pastry and just had to try it for myself!

Given the simplicity of this recipe, I decided to start by doing some research and figure out which ingredients would make for the best result. The original pin called for a yellow cake mix, but after a bit of googling and reading through comments, I found that people who had made these multiple times liked a spice cake mix better. I can’t find where I read it, but one site suggested that you use Duncan Hines Spice cake mix in particular. I also found a few recipes that called for a yellow mix with nutmeg and cinnamon added, but that just seemed like too much work!

As you would suspect with a two-ingredient recipe, these babies were a breeze to make. It took no time at all! One thing that did surprise me was that this recipe didn’t make a full two-dozen muffins. On the recommendation of another blogger who said that they wouldn’t rise like regular cupcakes, I filled my liners with more batter than usual, which is probably why I ended up with 17 muffins instead of 24.

Some blogs showed the muffins topped with powdered sugar or iced with cream cheese frosting, but trying to keep them healthy and low-cal, I decided to leave mine plain.

Not only are these muffins easy to make, but they turned out super moist and very delicious. I brought them to the office this morning and everybody loved them! These are certainly going into my go-to recipe file for fall!

Two-Ingredient Pumpkin Muffins

Makes about a dozen and a half muffins

  • 1 box Duncan Hines Spice cake mix
  • 1 15 oz. can 100% Pumpkin Puree (Do not use pumpkin pie filling.)
  • 1 bag semi-sweet chocolate chips, if desired

Preheat your oven to 350 degrees. Dump ingredients into a large mixing bowl. Blend with a mixer for two minutes on medium speed or until well mixed. The batter will be thick. If desired, use a spatula to fold in chocolate chips. Scoop batter into lined or greased muffin tins.

These muffins won’t rise like traditional cupcakes so fill them with more batter than usual. If you like smooth rounded tops, use a spoon to even out the batter. These will not settle like normal muffins or cupcakes.

Bake at 350 degrees for 18-22 minutes or until a toothpick comes out clean. Let muffins cool before removing from the muffin tins. You may choose to top them with powdered sugar or creme cheese frosting, but I thought they tasted delicious plain!

Tips & Tricks:

  • When made without chocolate chips, these moist and delicious pumpkin muffins are only 2 Weight Watchers points!
  • You may choose to top them with powdered sugar or creme cheese frosting, but I thought they tasted delicious plain!
  • As tempting as it may be, do NOT add the eggs, water or vegetable oil as instructed on the box.

Download the Recipe

You might also like:



31 Comments


  • Missy

    I used carrot cake mix added 2 grated carrots and 1/4 c raisins!!


  • Donica

    I just made these. I used yellow cake mix and added nutmeg, cinnamon… And an egg :) they came out perfect. I did mini muffins. They raised well , cooked in 15 mins. Love these!! Really easy!


  • Mary Fuller

    I just made these tonight. I used a Duncan Hines Super Moist yellow cake mix and added a tsp of cinnamon and 1/2 tsp of nutmeg to spice it up a bit. I also added half a bag of mini chocolate chips to the batter along with the can of pumpkin. I sprayed my mini muffin tins with Pam and used my Pampered Chef small cookie scoop to measure out each one. I baked them for 16-17 minutes and they came out PERFECTLY. My kids can’t get enough of them!!


Leave a Comment

Notify me of followup comments via e-mail. You can also subscribe without commenting.



Archives


Party Picks