Healthy 2 Ingredient Pumpkin Spice Muffins

I love two-ingredient recipes. First there was the ever-so-easy French Palmiers, and now a healthified muffin that is perfect for the Fall season.

(I realize healthified is not a real word, but I do love saying it)

This recipe is originally from the Hungry Girl website. If you haven’t checked it out you might want to take a peek. The catch phrase is “Tips and Tricks for Hungry Chicks” and they have lots of better-for-you options when trying to eat right.

The original version is called “Yum Yum Brownie Muffins“, and is made with a boxed Devil’s Food cake mix. It’s a great way to get your chocolate fix without all the fat and calories. I decided to make the spiced version because, at the moment, I am in love with all things Autumn.

1box of Spice Cake Mix
115 oz. can of Pumpkin

Directions

Combine the two ingredients in a bowl and mix well. Do not add anything else to the mixture! The batter will be very thick. Keep stirring until all ingredients are incorporated. DO NOT add water (or anything else) to thin the batter.

Place batter into muffin tins sprayed with non-stick spray. Bake at 400 degrees for 20 minutes.

Makes 12 regular or 36 mini muffins.

The batter will be thick, but don’t let this fool you. The results yield a moist center with a nice crumb. These are not as sweet as some of the prepackaged muffins you may have tried, but they are just sweet enough.

I hope you enjoy! Everyone here did!

(and I do meaneveryone)

P.S. The nutritional information is on the recipe card under the description tab along with Weight Watcher points.

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Sue
Sue
11 years ago

I love your blog! So glad you won the Cookie Challenge(Congrats!)because she linked to your blog:) I love the hedgehogs(will make them) and the palmiers(have the homemade puff pastry thawing right now). So many cute/great ideas…Thanks for sharing!

Heather Baird
Heather Baird
11 years ago

Thank you Sue! The palmiers are my new favorite, especially when eaten while they're still a little warm.
Thanks for your lovely comments, I hope to hear from you again!

Lisa
Lisa
11 years ago

Those look delicious. I'd also love to know where you got those cute little muffin cups. They're very cute. Love the blog!

Lisa

Heather Baird
Heather Baird
11 years ago

Hi Lisa! The muffin cups are from King Arthur's Flour online store. I love them! They make an otherwise ordinary-looking muffin extra special. Thanks for asking! And thanks for visiting 🙂

Anonymous
Anonymous
10 years ago

recipe should read 15 oz pumpkin, not 5 oz 🙂

Heather Baird
Heather Baird
10 years ago

Thank you!

Anonymous
Anonymous
8 years ago

does it matter the brand of the cake mix for the amount of calorie intake it will be?

Anonymous
Anonymous
8 years ago

Can you use this recipe to make a cake instead of muffins?

Heather Baird
Heather Baird
8 years ago

I think it might bake up too dense as a cake. The crumb is definitely heavier than cake.

Anonymous
Anonymous
7 years ago

We made these last night as a cake last night. After reading some reviews on other blogs, DH added 2 eggs and the result is a light and moist cake. So ours had 3 ingredients: 1 box spice cake, 15 oz pumpkin, 2 eggs. We also made a cream cheese frosting to put on top and it was AMAZING!

Anonymous
Anonymous
7 years ago

So is it 5oz, or 15 oz of pumpkin?

Heather Baird
Heather Baird
7 years ago

It's one 15 oz. can of pumpkin.

Anonymous
Anonymous
7 years ago

Pumpkin purée or pumpkin pie filling?

Heather Baird
Heather Baird
7 years ago

Pumpkin puree – the spice cake mix adds all the cinnamon-spice goodness you'll need for this muffin. 🙂

Anonymous
Anonymous
7 years ago

How many calories in each muffin? I can't find the description tab, lol

Anonymous
Anonymous
5 years ago

How many calories are in each MINI muffin????