Pumpkin Spice Muffins Made from Cake Mix (Weight Watchers-Friendly)

If you want a fast, fuss-free fall treat, these Weight Watchers 2-Ingredient Pumpkin Spice Cake Mix Mini Muffins are perfect. Made with just a box of spice cake mix and a can of pumpkin puree, they bake up moist, flavorful, and perfectly portioned. No oil, eggs, or butter required—simply mix, bake, and enjoy.

They have a bakery-style texture and taste but are much lighter than traditional muffins, with fewer calories and WW points. They’re economical, freeze well, and are an easy way to satisfy pumpkin cravings while staying on track with a healthy eating plan. That combination keeps them among the most popular Weight Watchers recipes year after year.

Make them for a cozy weekend breakfast, an after-school snack, or a healthier addition to your holiday spread. These pumpkin spice mini muffins are a recipe you’ll want to save and use again and again.

How many calories and WW points are in these pumpkin spice mini muffins?

Each mini muffin contains about 90 calories.

To view WW Points for this recipe, track it in the WW app while logged in on your smartphone or tablet.

2 PointsPlus (old plan)

To reduce WW Points, substitute a sugar-free white or yellow cake mix and add spices in place of the prepared 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 2–3 teaspoons pumpkin pie spice).

Mini pumpkin spice muffin ingredients

• Canned pumpkin puree — NOT pumpkin pie filling.
• Spice cake mix (one 15–18 ounce box).
• Optional mix-ins or toppings: mini chocolate chips, chopped walnuts, raisins or dried cranberries, cinnamon chips, or a light icing.

How to make mini pumpkin spice cake mix muffins — step by step

Step 1: Gather and prepare your ingredients

Step 2: Preheat the oven and prepare pans

Position a rack in the center of the oven and preheat to 400°F (200°C). Line 24 mini muffin cups with paper liners or lightly coat a mini muffin tin with nonstick spray.

Step 3: Combine the cake mix and pumpkin

In a large bowl, stir together the cake mix and pumpkin puree. The batter will be very thick and requires some effort to combine—sifting the cake mix in gradually can help. Stir in any optional mix-ins.

Step 4: Fill the muffin cups

Divide the batter evenly among the prepared mini muffin cups. Add any toppings and press them gently into the batter.

Step 5: Bake

Bake at 400°F until a toothpick inserted into the center comes out clean, about 10–12 minutes for mini muffins.

Step 6: Cool

Remove from the oven and let the muffins sit in the pan for a minute or two, then transfer to a wire rack to cool completely.

Step 7: Store

Keep leftover mini muffins in an airtight container. They freeze well—freeze them on a tray first, then transfer to a freezer bag for best results.

Recipe notes and variations

• This recipe yields 24 mini muffins. If you prefer regular muffins, divide the batter into 12 standard muffin cups.
• Using 24 regular muffin cups keeps the WW Points similar; making 12 regular muffins will increase points per muffin.
• Top with a light icing to turn them into kid-friendly cupcakes.
• For more uniform muffins, use a small ice cream scoop. If you don’t, smooth the tops with damp fingers before baking.
• You can spread the batter in a cake or loaf pan; adjust baking time and test with a toothpick.
• If you don’t have spice cake mix, a yellow cake mix plus 1 tablespoon pumpkin pie spice works well. Carrot cake mix is another tasty option.
• Optional additions: raisins, Craisins, chocolate chips, cinnamon chips, chopped nuts.

If you try these low-fat Pumpkin Spice Cake Mix Mini Muffins, please leave a rating and a comment to share how they turned out for you.

2-Ingredient Spice Cake Mix Mini Muffins Recipe

Simply delicious with only two ingredients, these spice cake mini muffins are a hit every time.

Prep: 10 mins

Cook: 12 mins

Total: 22 mins

Servings: 24 muffins

Ingredients

• 1 box (15–18 oz) spice cake mix
• 1 can (15 oz) pumpkin puree

Optional mix-ins and toppings

• Mini chocolate chips, chopped walnuts, raisins or dried cranberries, cinnamon chips, icing, etc.

Instructions

1. Preheat oven to 400°F and position a rack in the center.
2. Line 24 mini muffin cups with paper liners or coat with nonstick spray.
3. In a large bowl, mix the cake mix and pumpkin puree until fully combined; the batter will be very thick.
4. Divide the batter evenly among the mini muffin cups and add any toppings.
5. Bake 10–12 minutes, or until a toothpick inserted near the center comes out clean.
6. Cool briefly in the pan, then transfer to a wire rack to cool completely.

Notes

Serving size: 1 mini muffin

WW Points (approx.): 4

PointsPlus (old plan): 2

If you make 12 regular muffins instead, points per muffin will be higher. This recipe is flexible—feel free to experiment with mixes and spices.

Nutrition

Serving: 1 mini muffin • Calories: 90 kcal • Carbohydrates: 18 g • Protein: 1 g • Fat: 1.6 g • Sugar: 10 g

Nutrition information is an approximation and should be used only as a guide.

Additional info

Course: Dessert • Cuisine: American

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 like these two-ingredient spice cake mix muffins, try other simple recipes such as:

• Guiltless 2-Ingredient 7-Up Cupcakes — lemon-lime cupcakes made with a cake mix and soda.
• Baked Pumpkin Spice Latte Donuts — soft baked donuts with pumpkin and warm spices.
• 2-Ingredient Pineapple Angel Food Cake — light and fluffy with angel food mix and crushed pineapple.
• 2-Ingredient Apple Spice Cake Mix Cupcakes — moist apple spice cupcakes, another fall favorite.

Discover more WW-friendly recipes

For more easy, satisfying, Weight Watchers–friendly meals and desserts, explore recipe collections and e-book bundles that focus on simple comfort food with lower calories and points.