Easy Pumpkin Muffins Recipe - Pumpkin Whoopie Pies (2024)

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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!

2 Ingredient Pumpkin Muffins Recipe

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This Easy Pumpkin Muffin Recipe is a two ingredient recipe starting with cake mix that’s easy and yummy! It’s a quick and easy treat that’s a great way to use extra pumpkin or pumpkin that you got on sale!

Author: Sarah D.

Ingredients

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

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Instructions

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° for 20 minutes, until a toothpick inserted in the center comes out clean.
Cool and frost if desired.

Notes

My family likes these muffins 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.

Homemade Pumpkin Whoopie Pies Recipe

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.

Cream Cheese Filling For Whoopie Pies

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

You can make EASY and delicious meals at home in less time than eating out! You’ll save a ton of money on food and your family will thank you!

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Reader Interactions

Comments

barb~
October 16, 2010 at 8:14 pm

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:)
Reply
Marcia
October 19, 2010 at 11:35 am

Do you make the cake mix as directed on the package?
Reply
- Jill
  October 19, 2010 at 11:53 am
  
  No that is what makes this recipe so nice and easy. Just stir together the dry mix and pumkin.
  Reply
Joyce
October 19, 2010 at 6:43 pm

I used the FiberOne apple muffin mix instead cake mix……Awesome!!!
Reply
Denise
October 20, 2010 at 5:18 am

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!!
Reply
- Jill
  October 20, 2010 at 12:18 pm
  
  That is the regular size Denise. Of course depending how much you put in each one it will vary a little.
  Reply
  See Also
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Tina
October 22, 2010 at 6:18 am

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!
Reply
- Jill
  October 22, 2010 at 9:14 am
  
  The small cam about 16 oz (some can sizes they are making 15 oz now I think) or 2 cups.
  Reply
Jen Blow
October 26, 2010 at 8:43 pm

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.
Reply
Kimberly
October 31, 2010 at 2:07 pm

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!! :-)
Reply
rose
February 12, 2011 at 5:19 pm

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 :D
Reply
- Jill
  February 12, 2011 at 5:52 pm
  
  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.
  Reply
rose
February 12, 2011 at 7:54 pm

i’ve heard of that too jill but i cant remember where tho ..
Reply
Jim Presley
September 18, 2011 at 6:33 pm

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!
Reply
- Jill
  September 18, 2011 at 6:53 pm
  
  Thanks for the good tips Jim. Love to learn variations on a good basic recipe especially an easy one.
  Reply
Grandma
September 19, 2011 at 10:24 am

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.
Reply
- Jill
  September 19, 2011 at 12:11 pm
  
  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.
  Reply
Ashley
September 19, 2011 at 9:22 pm

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. :)
Reply
- Jill
  September 20, 2011 at 7:08 am
  
  Using the beans is good for diabetics too because you have the protein they need in the food.
  Reply
grizzly bear mom
October 14, 2014 at 9:21 am

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.
Reply
donnab
October 19, 2014 at 5:06 am

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…
Reply
jo ann holland
November 19, 2018 at 1:11 pm

a relative of mine has told me so much about your site and recently sent me the pumpkin recipes which I am going to try just as soon as I finish this comment, She loves your sites.
Reply
- Jill
  November 20, 2018 at 10:18 am
  
  Thank you for letting us know Jo Ann. Hope you enjoy the recipes and holler if you have any questions
  Reply
Jan
October 26, 2022 at 5:42 am

I suppose this could be made in a bread pan instead of muffins?
Reply
- Jill
  October 27, 2022 at 10:50 am
  
  You can but it will take at least an hour or slightly more to bake and if it seems to be browning too fast you may have to turn the temp down to 325 F
  Reply

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Easy Pumpkin Muffins Recipe - Pumpkin Whoopie Pies (2024)

FAQs

Can you use a muffin pan for whoopie pies? ›

You can use either pan for whoopie pies and/or muffin tops. It can also be used for eggs (to fit English muffins) and cookies. I'm sure there are other things you can use it for also. Hope this helps.

View Details ›

What kind of pumpkin is best for pumpkin pie? ›

The pumpkins we eat, often labeled pie or sweet pumpkins, are smaller and less watery than the ones used for decorating. Heritage varieties that are good for cooking include Baby Pam, Autumn Gold, Fairytale and Cinderella pumpkins.

Tell Me More ›

Is pumpkin puree the same as pure pumpkin? ›

Canned pumpkin (labeled as "100% pure pumpkin") is a purée of pumpkin that is sometimes mixed with other kinds of winter squash. It is unsweetened and does not contain any added spices. Canned pumpkin and pumpkin puree are the same thing, and you'll often see the terms used interchangeably in recipes and cookbooks.

Explore More ›

Can I substitute pumpkin for pumpkin puree? ›

Yes, as long as the canned pumpkin you buy is 100% pumpkin. Then, it's the same thing as pumpkin puree. Don't dare buy pumpkin pie filling and try to pass it off as pumpkin puree or canned pumpkin in recipes. It's full of sugar and spices and other mysterious ingredients, and it will not end well.

See Details ›

What is whoopie pie filling made of? ›

Ingredients for Whoopie Pie Marshmallow Cream Filling:

Marshmallow Creme or Marshmallow Fluff work here. Marshmallow creme has a slightly thinner consistency than fluff, so you may need to add a bit more powdered sugar to sufficiently stiffen it up. Butter – This helps create the creamy filling.

Find Out More ›

Why do my whoopie pies come out flat? ›

Why are my whoopie pies flat? Answer: Overmixing the batter when adding the dry ingredients can result in a flatter whoopie. When mixing in the dry ingredients make sure to mix them just until combined.

Is pumpkin pie mix the same as canned pumpkin? ›

Pumpkin pie filling will be labeled as pumpkin pie mix or pumpkin pie filling. Ingredients - Pumpkin puree made from scratch contains only pumpkin, but canned puree may contain a preservative like salt. Pumpkin pie filling contains additional ingredients like sugar, spices, and thickeners.

Keep Reading ›

Can any pumpkin be a pie pumpkin? ›

Start with the right variety of pumpkins, sugar pumpkins. Large pumpkins that we traditionally think of as jack-o-lanterns aren't ideal for pie as they are very stringy and have a lot of seeds. There really isn't very much “meat” to the larger pumpkins. Sugar pumpkins, also known as pie pumpkins, are sweeter.

How many cups is a 15 oz can of pumpkin? ›

How Many Cups in a Can of Pumpkin, Really? Fifteen ounces of canned pumpkin is just shy of 2 cups (16 ounces would be 2 cups). By comparison, a 3-pound pie pumpkin will likely give you enough puree for a recipe that calls for a can of pumpkin.

Tell Me More ›

What happens if you use pumpkin pie mix instead of pumpkin puree? ›

Pumpkin pie filling shouldn't be used in place of pumpkin puree since the finished dish will be too sweet. You can always set the can aside to make a quick pumpkin pie another day.

Can I use canned pumpkin in place of pumpkin puree? ›

Can you substitute canned pumpkin for pumpkin puree? Yes, you can easily substitute canned pumpkin for pumpkin puree. It's very simple to add 1 cup fresh puree for 1 cup canned.

Discover More ›

Can dogs eat pumpkin? ›

Yes, dogs can eat pumpkin and it is actually often added to dog foods. Check the label of some dog treats and you may find pumpkin on the ingredient list there too. However, if you are feeding fresh pumpkin, you will need to be careful about which part you're feeding as the stem and leaves are covered in prickly hairs.

Keep Reading ›

Does homemade pumpkin puree taste better than canned? ›

Based on my taste tests, I think that fresh puree would easily elevate any savory pumpkin dish such as soup or pasta. The fresh, unadulterated flavor and fluffy texture would work wonderfully in savory dishes, especially because even “sugar pumpkins” aren't very sweet on their own.

Know More ›

What can I add to canned pumpkin to make it taste better? ›

How to Do It

⅓ cup ground cinnamon.
1½ tablespoons ground ginger.
1 tablespoon ground nutmeg.
1½ teaspoons ground cloves.
1½ teaspoons ground allspice.

Oct 13, 2020

Learn More Now ›

Is homemade pumpkin puree better than canned? ›

It's thicker, fresher, and sweeter tasting than canned. I used homemade pumpkin puree when baking pumpkin bread this weekend. The pumpkin was so sweet tasting that I was able to reduce the sugar in the recipe by one third.

See Details ›

Can I use a muffin pan instead of a popover pan? ›

If you have a favorite popover pan, use it. If not, use a standard 12-cup metal muffin pan, one whose cups are close to 2 1/2" wide x 1 1/2" deep.

Show Me More ›

Do I need a whoopie pie pan? ›

Batter baked in whoopie pie pans bakes much more evenly because the cavities in the pan prevent the batter from spreading out at the edges and becoming too thin, allowing the cakes to bake up evenly moist and tender.

Get More Info Here ›

Is a muffin pan the same as a cupcake pan? ›

If you're wondering if a cupcake pan is the same as a muffin pan, the answer is yes! Though generally called muffin pans, they can be used to bake cupcakes, muffins and even savory items, like egg cups.