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Pumpkin Muffins Recipe


1 – 15-ounce can pumpkin (100% pure pumpkin)

1 – 15.25-ounce box carrot cake mix (you can substitute white, chocolate, spice or yellow cake mix for different tastes; also works with one box of reduced-fat brownie mix)



  1. Preheat oven to 350°.
  2. Spray mini muffin tin with cooking spray or line with mini-sized cupcake papers.
  3. Combine cake mix and pumpkin in large mixing bowl. Stir until completely combined.
  4. Using small spoon, fill muffin tin.
  5. Bake at 350° for 10 – 12 minutes or until toothpick inserted comes out clean.
  6. Cool in pan for about 5 minutes then empty onto wire rack to continue cooling.
  7. Top with small dab of sugar-free whipped topping.
  8. Muffins freeze very well for later use.

Servings per recipe: 30


Nutritional information:
(per serving)

Calories – 60
Fat – 0.5g
Cholesterol – 0 mg
Sodium – 10.9 mg
Potassium – 8 mg
Carbohydrates – 13 g
Sugars – 6 g
Protein – 0.78 g

Pumpkin Muffins Recipe

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