Skinny Pumpkin Muffins

I LOVE pumpkin. In my desserts, in my soups, coffee, baking, decorations, everything. Fall is definitely prime pumpkin time, and honestly, I LOVE that pumpkin has gotten so popular the past few years. It makes it super easy for me to find, even during the off months.

This is a recipe that my mom has made since I can remember, and has been one of my favorite treats!
Pumpkin is great for a lot of reasons, I love it most for the taste. But, it’s also actually really good for you!

Pumpkin is full of essential vitamins and particularly high in Vitamin A. It’s also full of antioxidants which may help prevent some diseases, and it’s super high in nutrients and relatively low in calories which makes it a great diet food! Plus all the fiber helps keep you fuller longer.

Although, if you’re loading your pumpkin up with sugary additives and toppings, you might be doing more harm than good. I am the biggest fan of pumpkin cakes and pies, especially with brown butter caramel and covered in a very, very large dose of whipped cream. I would seriously eat that every single day if I could.

But, since we have to live our best life in moderation (boo), these muffins are a super simple replacement that bake up so fast you’d be willing to make them every day! Plus, if you use the basic 2 ingredient recipe, they come out to around 70 calories each which means you COULD eat them every day and not have to feel guilty about it! Before we get to the recipe, I have to admit that there are actually three ingredients, but the third one is water so I don’t really count it since most people have it readily available.

Anyway, on to the recipe!

2 ingredient skinny pumpkin muffins

Related Post:Chewy Chocolate Chip Cookies

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Simple Skinny Pumpkin Muffins

Makes 24 muffins.

1 box of spice cake mix
1 can of plain packed pumpkin
½ cup of water

Preheat your oven to 350 degrees. Lightly grease your muffin tin or line it with muffin cups.

Square muffin pan and nonstick spray.

I am in love with my square muffin pan from Pampered Chef! It’s so easy to clean and the square shape is super cute.

Skinny Pumpkin Muffin ingredients

Add all of the ingredients to a bowl.

Pumpkin muffin ingredients unmixed in a large glass bowl.

Mix all ingredients together until well incorporated. It’s okay if there are still a few small lumps.

Pumpkin muffin batter in a large glass bowl.

I use a baking scoop like this one to help make sure all of my muffins are equal size.

Bake them for about 10 minutes or until a cake tester/toothpick/knife comes out clean! As this recipe stands, it makes 24 muffins that come to about 75 calories each.

Pumpkin muffin batter in square muffin pan.

Sometimes, I like to fancy mine up a bit!

Baked pumpkin muffins on a plate

A nice sprinkling of powdered sugar adds a few more calories, but is definitely worth it.

My favorite addition is 2 ounces of white chocolate chips mixed in to the batter right before they go in the oven. The brand I use adds 26 extra calories per muffin, which I think is totally worth it! Plus they still come in at under 100 calories each. Bam! If you’re feeling extra #extra, you can even serve it with a scoop of halo top. That makes it high protein, high fiber, vitamin rich, and FULL of flavor! Drop me a comment and let me know how you like them!

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