Easy Pumpkin Muffins Recipe – Pumpkin Whoopie Pies

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This Easy Pumpkin Muffins Recipe is a two ingredient cake recipe that’s easy and yummy! It’s a quick and easy treat especially great for this time of year!

Easy 2 Ingredient Pumpkin Muffins Recipe

Easy Pumpkin Muffins Recipe

Yum! I just might have to try this!

Here is one that is frugal and great for you!

Homemade Pumpkin Muffins

1 cake mix (any flavor works, but chocolate is our hands down favorite!)
1 can pumpkin or 2 cups mashed cooked pumpkin

Beat the ingredients together with an electric mixer until smooth. (It will be really thick.) Add 1 cup mini chocolate chips and stir. Line muffin tins with paper muffin cups and spray with non-stick spray. Use an ice cream scoop to put the batter into the muffin cups. (I can get 24 from one box of mix.) Bake at 350 degrees for around 20 minutes. Cool and frost if desired. My family likes them just as they are when they are hot from the oven.

Spice cake mix is great – add white chocolate chips, peanut butter chips or butterscotch chips

I have made pumpkin muffins with white cake mix and yellow cake mix too. They have around 120 calories a piece with the mini chocolate chips and are virtually fat free. If you are on weight watchers they only count as 1 point.

This is a fabulous way to sneak some vitamin A rich veggies in on the kids. Just don’t let them see you put the pumpkin into the muffins and they will never know it is there. These are more moist than name brand very expensive double chocolate chip muffins.

Sarah D.

Pumpkin Whoopie Pies

1 cup brown sugar
1 cup sugar
1 cup vegetable oil
1 – 15 oz. can of pumpkin
2 large eggs
1 tsp. vanilla
 3 cups flour
1 Tbsp.cinnamon
1 tsp. baking soda
1 tsp. baking powder
1 tsp, ground ginger
½ tsp. salt
½ tsp.ground nutmeg
¼ tsp. ground cloves
Preheat oven to 350 degrees.
Beat together sugars, oil and pumpkin. Add eggs and vanilla. In a separate bowl, shift together the dry ingredients. Add to wet ingredients.
Using a pastry bag with a round tip, or a big zip top plastic bag with one corner snipped, squeeze out circles of batter, starting from the middle and working outward until the circles are about 2 inches in diameter. Bake for 11 minutes and cool on a rack.

Cream Cheese Filling

1 – 8 oz. package of cream cheese, softened
1 stick  butter, room temperature
1 – 16 oz. package of powdered sugar
1 tsp.vanilla
a pinch of cinnamon (to taste)
Beat together cream cheese and butter. Add powdered sugar, vanilla and cinnamon. Frost flat side of half the pies and top with another piece. Enjoy right away or chill overnight. Makes 12-14


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  1. barb~ says

    Wow! How cool is this recipe?? I will have to try several differentcake mixes just for fun. Our store have had amazing sales on cake mixes this fall.
    I am beginning to realize just how great the mark up has been on so many retail products. Consumers could, and would (!) pay very high prices even a yr. or so ago. Now the consumer is in the drivers seat and retailers are having to woo us like never before. Consumers rule right now:)

  2. Denise says

    Jill, you fill 24 regular size muffin cups or is that the MINI muffin cups? I just started WW and these sound awesome..especially with a cup of min cho. chips!!! Thanks!!

  3. Tina says

    What size of can of pumpkin? I only have large ones, but I know they make smaller ones too. Can’t wait to try this!

  4. Jen Blow says

    Hi, I have been making these for about a year now, just spice cake mix, and pumpkin. My family loves them, and recently, I had a cousin in the hospital for knee surgery. My son suggested I take some to him, (my son is 10), so I did, in the hopes that AFTER he woke up, he would want them. Sure enough, upon coming out of the anesthesia, he needed something, and dove in. He has not been a fan of pumpkin pie, but LOVED the muffins. I made them in a mini pan, and they were bite sized. He was nice enough to share with the nurses over night, and got good care as a result! He made his wife ask me for the recipe, and when I shared it, she laughed.

  5. Kimberly says

    I have waited a week and a half to try this recipe- it’s all I can think about! Okay, not really, but it sounds so good. The oven is warming as we speak!! :-)

  6. rose says

    i do this too! .. one can of the pumpkin puree (not pie but the puree) and 1 box of spice cake .. and its soooo yummy! .. and the house smells so good too ..
    i will have to try the chocolate cake too …
    have u ever made a chocolate cake and add zucchini and/or carrots to it? .. i havent .. but 1 of the ladies that used to come into the dry cleaners said she did this all of the time ..
    and used a chocolate cake mix too ..
    just curious ..
    ps frost with cream cheese frosting 😀

    • says

      Yes I have Rose. I think it makes the cake a little moister and maybe slightly denser. I have heard of using pureed beans (pinto, kidney) also in place of I think either the egg or oil I can’t remember.

  7. Jim Presley says

    I was given a similar recipe by a very nice volunteer at my hospital. In her version, you can use one can of pumpkin, any flavor of cake mix (the mixes with pudding don’t rise well), and 1 1/2 cups of any flavor chips you like. I have used chocolate cake mix with chocolate chips, as well as peanut butter chips, yellow cake mix with butterscotch chips, strawberry cake mix with white chips. There are so many variations possible. You cant even taste the pumpkin. All that I have tried have been great! My coworkers and friends can’t believe that only three ingredients are required. Mixing the cake mix with the pumpkin can be difficult and messy. I’ve solved this by adding the cake mix and the pumpkin in a 1 gallon zip type freezer bag. Just squish and squeeze until well mixed then add chips and mix some more in the bag. Shape the bag like a funnel bag, cut off the corner and squeeze into the cup cake liners. Couldn’t be easier!

  8. Grandma says

    I am wondering if you could use apple sauce or apple butter instead of pumpkin.
    I know I have apples on the brain right now.

    • says

      I’m sure you could grandma. I think it would be especially good with spice cake. Plus many people use applesauce in place of the oil now in things like cake, muffin, cookies etc. so don’t know why it wouldn’t work here. The only thing I find different a little is sometimes using fruit purees are will change the texture of things.

  9. Ashley says

    Pureed beans replace oil. Put cooked beans in a blender with enough water to make a thickish puree. You can’t taste it at all, and it makes you feel more full so you can just eat one. In fact, you can even replace solid fat (i.e. butter, margarine, or shortening) with mashed beans. Just make sure you match colors. Chocolate chip cookies made with black beans would be a turn off for most people. :)
    I even have a recipe for pecan pie that uses pinto beans. I made it last Thanksgiving. The pie tasted great but I didn’t know I was supposed to mash the beans with a fork. It was a little strange to see pinto beans in my piece of pie. Hopefully most people thought they were small bits of nuts. :)

  10. grizzly bear mom says

    I made chocolate chip cookie bars using prunes instead of butter. They are excellent and not outstanding but the kids loved them. I’m sure you could use pureed pumpkin, applesauce, and pureed beans instead. Yes some things will be denser than others and so will your pumpkins.

  11. donnab says

    not baking too much anymore, but I used to use this stuff called prune whip (pureed prunes) instead of oil. no one ever tasted a different, but it made baked goods really moist and they took longer to dry out also. I like to use almost anything but oil…


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