Two Ingredient Pumpkin Spice Cake Mix Recipes

Great for breakfast, lunch or just a snack to tide you over in between. Please your sweet tooth in a healthy, crunchy way!

5min prep 20min cook
Makes 17 large cookies

Delicious and healthy, these muffins are the perfect sweet start to the day.

These pumpkin muffins are so simple to make. They will fill your house with a sweet aroma, too!

Duncan Hines Spice Cake, Libby's Pumpkin Pie mix...taadaa!

So easy!

This simple, rich recipe has only two ingredients!

2 ingredients, tasty and easy.
To cut the calories instead of using regular size cupcake pans - use the mini's- which you can get - 45 mini's - which of course would be 1/3 a serving each.

Great low-calorie muffins for a light snack!

An easy, low-fat favorite!

Thanks to my Mom for the idea--and thanks to a fellow Sparker that gave her the idea from a chocolate pumpkin cake.

My variation on the pumpkin muffin recipe with applesauce and water added to yield 20 muffins at 117 calories apiece

Canned pumpkin makes these muffins super moist. Boxed cake mix keeps the recipe simple--and turns them into a healthier treat!

Tastes great and good for you too!

This is the same recipe seen elsewhere on this site (see Moist Pumpkin Cake). The only difference here is that this is 18 servings instead of 12, to make adding this to your food tracker easier if that's the serving amount you choose.

These have to be the easiest, moistest muffins I have ever made. not too bad for you, and a serving of veggies

Just two ingredients and ready in 20 minutes!

This is a delicious crust-less pumpkin pie. This recipe was used while I belonged to Weight Watchers - I have found many variations of this "classic" Weight Watchers recipe. This dish is 2 WW points per serving.

I used double the pumpkin to Cool Whip ratio as many versions, making it more filling, higher fiber and lower sugar than usual. The Cool Whip Free adds plenty of sweetness, so when I make it at home, I do not add any other sweetener.

This is also a double batch compared to the original recipe. Doubling it makes it easy to combine pudding flavors, using two small boxes of pudding. My favorite combinations are cheesecake and vanilla, and cheesecake and butterscotch. If you want to use a single pudding flavor, use one large size box of pudding.

Used canned pumpkin, not canned pumpkin pie mix. Some groceries, even major chains, only carry the pumpkin pie mix. You can easily use canned sweet potatoes or other squashes. I have not tested this recipe with fresh cooked squash or sweet potatoes. For whipped topping and puddings, I have found using generic brands to result in a dessert with less flavor. Using standard vanilla will result in trace amounts of alcohol. To avoid this, use glycerin-based extract.

This dessert is also tasty in graham or other pie crust, or served with graham crackers.

I prefer to put it in the freezer to set. It is very good if you freeze it solid and thaw it just enough to stir it to a smooth consistency. You can also refrigerate it.

Pudding flavors tested and recommended:
Vanilla, Butterscotch, Cheesecake, White Chocolate, Banana Cream

This recipe is from coffeesage.com, I modified it slightly

I used a white cake mix. I also didn't have any walnuts so I used half pecans and half almonds. Really yummy!

The easiest brownies you'll ever make!