These low fat pumpkin muffins are so moist they almost melt in your mouth. The usual oil and eggs are replaced with pumpkin puree, making them delicious and healthy. I usually make these pumpkin muffins into mini muffins so they’re bite-size. I like to serve pumpkin muffins at a fall brunch or book club meeting. If you’re serving them for dessert, you can top them with cream cheese frosting (recipe in notes) for an even sweeter treat.
Canned pumpkin and a few spices make a boxed cake mix into a part-worthy fall treat.
- 18.25 oz. unprepared yellow cake mix (such as Duncan Hines)
- 12 oz. canned pumpkin
- 1 tsp. cinnamon
- 1/2 tsp. nutmeg
- 1/4 tsp. cloves
- Line mini muffin tins with mini cupcake liners.
- Combine dry cake mix, pumpkin and spices in a large bowl and beat until fully combined.
- Divide batter among muffin tins and bake according to directions on cake mix package.
Do not add the cake mix add-ins called for on the box (water, oil, eggs, etc.). The pumpkin puree replaces those add-ins in this recipe. Cream cheese frosting is a great topping for these pumpkin cupcakes. To make a cream cheese frosting, combine 8 oz. softened cream cheese, 1 stick softened butter, 2 cups powdered sugar and 1 tsp. vanilla extract.
This recipe is adapted from a Weight Watcher’s recipe.