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Nutrition Facts

  Servings Per Recipe: 18
  Serving Size: 1 serving

Amount Per Serving
  Calories 113.8
  Total Fat 0.4 g
      Saturated Fat 0.0 g
      Polyunsaturated Fat 0.0 g
      Monounsaturated Fat 0.0 g
  Cholesterol 0.0 mg
  Sodium 119.9 mg
  Potassium 50.5 mg
  Total Carbohydrate 24.4 g
      Dietary Fiber 2.0 g
      Sugars 13.3 g
  Protein 2.9 g
  Vitamin A 76.3 %
  Vitamin B-12 0.0 %
  Vitamin B-6 0.7 %
  Vitamin C 1.7 %
  Vitamin D 0.0 %
  Vitamin E 1.3 %
  Calcium 0.6 %
  Copper 1.3 %
  Folate 0.7 %
  Iron 1.9 %
  Magnesium 1.4 %
  Manganese 1.8 %
  Niacin 0.4 %
  Pantothenic Acid     1.0 %
  Phosphorus     0.9 %
  Riboflavin 0.8 %
  Selenium 0.1 %
  Thiamin 0.4 %
  Zinc 0.3 %


*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.


Calories in 2-Ingredient Pumpkin Muffins

View the full 2-Ingredient Pumpkin Muffins Recipe & Instructions
Submitted by: LORILARSENRN
TAGS:  Snacks | Snack | Snacks Snack |

Calories per Ingredient

Here are the foods from our food nutrition database that were used for the nutrition calculations of this recipe.

Calories per serving of 2-Ingredient Pumpkin Muffins

106 calories of Betty Crocker Spice Cake mix, (1 oz)

8 calories of Pumpkin, canned, without salt, (0.10 cup)


Nutrition & Calorie Comments  

These are very good, quick and easy to make. I did add a couple of TBSP of water to make it easier to mix. I used my 12-muffin tin, which makes it approx. 175 calories per muffin, but at least they are a reasonable size. I also made them with canned squash, & will try with carrot cake mix. Submitted by:
BESCATS

(11/20/13)
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I have made this recipe using a yellow cake mix but the batter becomes very stiff. I add one egg and 1/4 c. milk. Butterscotch chips make these divine but full of sugar. Watch out! Submitted by:
SUZKIT

(11/16/13)
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we made mini-muffins instead of full sized ones. Less calories and a great little snack. Submitted by:
JEANUT

(11/13/13)
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It would be a lot healthier to make your own muffins using some whole grain flour and probably less sugar than is in the cake mix. Submitted by:
LSPANBAUER

(10/30/13)
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Just tried this recipe as written. They are pretty good. Not outstanding, but good. They taste a bit dough-ie to me. I made mine mini muffin sized. Got 48 from the batch and cooked at 350 for 8 to 10 minutes. Ended up at 37 calories per mini. Has potential. Thank you for the recipe. Submitted by:
KYRAT-M

(10/5/13)
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My sons are on on a healthy and high protein diet so I added 3 scoops of Muscle Milk Vanilla Creme protein powder, 1/2 cup egg whites and 1 cup Kroger Carbmaster Vanilla Greek yogurt. They were yummo! Submitted by:
TITANSCHICK

(10/5/13)
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This is an easy DELICIOUS recipe! I "did" add 1/3 cup of water to loosen up the batter a bit and it made 24 muffins exactly. On one pan I sprinkled on 6 of them a few raisins and on the other half (for my son) I sprinkled a few chocolate chips. YUM! The other pan got a dusting of cinnamon sugar. Submitted by:
EX-SKINNY60

(10/2/13)
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Very moist. I made some homemade whipped cream with sugar, cinnamon, nutmeg, allspice, and ginger and injected it into the muffins. Submitted by:
IVYLASS

(10/1/13)
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I added about 1/2 cup fat free half and half instead of water and some chopped almonds on top - yummy! Submitted by:
TTAMMONE

(9/30/13)
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i just made this recipe as a cake and it didn't get eaten quick enough so muffins might be the way to go! Tasted good and will definitely try again! :D Two of us are allergic to sugar, so my family's not used to any kind of desserts any more. Submitted by:
DONNAKOVAC

(9/25/13)
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I rate this recipe a 5 star who would know it is low calorie recipe Submitted by:
DANURSE52

(9/24/13)
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This is an old WW recipe. You can use any cake mix. I use spice and add cooked apples w/Splenda brown sugar and chopped walnuts on top when cake is done. It can be served with ice cream or I use SF FF whipped topping. Submitted by:
BEVIEG41

(9/24/13)
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My BF's mom made these a few weeks ago and I thought they were awesome! She sprinkled the tops with a little raw brown sugar and it gave them a slight gooey-ness that made them all that much better! Of course, my BF only thought they were "interesting"... Submitted by:
RICCILYNN

(9/24/13)
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I make these all the time. You can use other flavors of cake mixes. I have even used the sugar free ones. Also I add an egg to the recipe when I make them. My husband enjoys them too! Submitted by:
MOXIE43

(9/24/13)
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