Why You’ll Love This Recipe
3-Ingredient Prep: Combines cake mix, pumpkin puree, and sugar-free pudding for ultimate convenience.
Low Fat & Guilt-Free: Requires zero oil, butter, or eggs—canned pumpkin provides all the moisture.
Fluffy & Moist: Yields tender, autumn-spiced cake muffins with minimal effort.
Essential Kitchen Equipment
12-Cup Muffin Pan & Paper Liners: Prevents sticking since there is no added fat or oil in the batter.
Large Mixing Bowl & Spatula: Simple hand-mixing works best; no heavy electric mixer required.
Ingredients
1 box (15–16 oz) Sugar-Free Classic Yellow (or Spice) Cake Mix
1 can (15 oz) 100% Pure Pumpkin Puree (not pumpkin pie mix)
1 box (1 oz) Sugar-Free Vanilla or Cheesecake Instant Pudding Mix
1/2 cup Water (or skim/unsweetened almond milk, to adjust consistency)
1 tsp Pumpkin pie spice (optional, for extra flavor)
Step-by-Step Instructions
1. Prep Oven: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners (or spray generously with non-stick cooking spray).
2. Combine Ingredients: In a large bowl, whisk together the sugar-free cake mix, canned pumpkin puree, sugar-free instant pudding mix, water, and optional pumpkin pie spice.
3. Mix Batter: Stir until the batter is thick, uniform, and smooth (the batter will be quite thick—this is normal!).
4. Fill Muffin Cups: Divide the batter evenly among the 12 muffin cups, filling each about 3/4 full.
5. Bake: Bake for 18 to 22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
6. Cool & Serve: Allow muffins to cool in the pan for 5 minutes, then transfer to a wire rack. Serve warm!
Chef’s Tips
Spice Cake Swap: Swap the yellow cake mix for a sugar-free spice cake mix or add 1 tablespoon of cinnamon and pumpkin pie spice for a deeper fall flavor.
Fold-In Ideas: Gently fold in 1/4 cup of sugar-free mini chocolate chips or chopped walnuts before baking.
Nutritional Breakdown (Per Muffin / 12 Muffins Yield)
Servings: 12 muffins
Calories: ~90 kcal
Protein: 2g
Net Carbs: 14g (not zero-carb, but very low!)
Fat: 1.5g
Frequently Asked Questions (FAQ)
How should I store these muffins?
Because of the high moisture content from the pumpkin puree, store these in an airtight container lined with a paper towel in the refrigerator for up to 5 days, or freeze for up to 2 months.