Easy 2-Ingredient Pumpkin Muffins

"I got this recipe from a Weight Watcher's meeting, and found these very tasty. This recipe is low in fat and calories. I also tried 1 box of cake mix with a cherry lite pie topping - very tasty. My kids loved both muffins. (for Weight Watchers: each muffin is only 2 points.)"
photo by Swirling F. photo by Swirling F.
photo by Swirling F.
photo by Swirling F. photo by Swirling F.
photo by Swirling F. photo by Swirling F.
photo by heather photo by heather
photo by CassieM photo by CassieM
Ready In:
24 muffins


  • 1 (15 ounce) can pumpkin
  • 1 (18 ounce) box cake mix (yellow, white, spice)


  • Mix both together until smooth.
  • Spoon into muffin tin (either lightly sprayed or with muffin cups).
  • Bake as directed on cake box.
  • Makes 24 muffins.

Questions & Replies

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  1. Carolyn Buffington
    I thought they were very good. I just added 2 tsps. of pumpkin pie spice to pick it up a little.
  2. Cooking Mom of 7
    These are so good and easy. I tried with a spice cake mix and added some pumpkin pie spice (trying to use up the dozen or so containers I've accumulated over the years) and they were awesome. Then I tried it with a yellow cake mix and pumpkin pie spice....they were good. Then this morning I used carrot cake mix and they were really good. My family likes them and I like the fact that they are super easy!!!!! I used a 29oz can of pumpkin and 2 cake mixes and the results were the same. These muffins also freeze well!
  3. tree luee dee
    I am going through a cooking frenzy.....must be the approaching Fall. Anyway, had a can of pumpkin in the pantry and a yellow cake mix and I thought that there wouldn't be a thing that I could make. But, lo and behold, here was your recipe. I read all of the reviews and added the following to the recipe (according to other reviewers).....2 tsp. cinnamon, 1 tsp. nutmeg, 1/4 tsp. cloves, raisins, 1/3 cup brown sugar, 1/3 cup white sugar and about 1/3 - 2/3 cups of water. I know that's a lot of additions, but the muffins came out WONDERFULLY. I used mini muffin pans and got 38 mini muffins, BUT I put way too much batter in each cup, so I could have gotten a LOT more minis. Thanks for such an easy recipe. I think next time I'll try a spice cake recipe.... This is a MUST try! The only problem with the mini muffins is that I keep popping them in my mouth and all of a sudden seven are gone....gulp...better stop!
  4. aimeeturner8117
    So good and simple to make! I used carrot cake mix, added in 2 shredded carrots (because who wants carrot flavored pieces when you can have real carrot!) and a tablespoon of pumpkin pie spice.
  5. bunnytwo
    This recipe is easy and good. I do recommend that you add one egg and 1/4 cup water to a yellow cake mix. I also added 1/4 cup coconut oil; that really made it good. The next time I try it I will include a little cinnamon.


  1. Tracey K.
    I added 2 tsp of pumpkin pie spice to the yellow cake mix, and it was delicious! Also, if calories are not a factor, mix a block of softened cream cheese with 1/2 cup powdered sugar. Put a teaspoon or so in the center of each muffin. Amazing!
  2. heather
    I too added 1/4 cup water and 1 egg.
  3. Kim D.
    These are really good muffins! It's hard to believe they are low-fat! They are dense, but moist! I used a "spice" cake mix instead of a yellow cake mix. I filled my muffin cups almost full of batter and got 12 large muffins. Next time I would like to try a lemon cake mix with blueberry pie filling! Thanks for posting your recipe!
  4. Maty Piero
    These muffins are great! I used 2 cups cooked pumpkin instead of canned and added 2 tsp cinnamon, 1 tsp nutmeg and 1/4 tsp ground clove. No one could ever guess these are made with boxed cake mix. Thanks for the recipe!



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