5 Easy Recipes with Cake Mix and Canned Pumpkin

  • Author: Jenna


Base Recipe 

1 15 oz box of spice cake mix

1 15 oz can of pumpkin

1/2 cup of water (does not count as an ingredient)


Pumpkin Muffins 3 Points, 24 muffins


Chocolate Chips (optional)


Whoopie Pies 

1 can of Dairy-Free Almond Reddi Wip (filling)


Pumpkin Spice Donuts 

1/4 cup of sugar (optional) 

1 tsp cinnamon (optional) 


Pumpkin Chocolate Chip Bars 

1 egg

1/2 cup mini chocolate chips


Pumpkin Cupcakes 


1 15 oz can of pumpkin

1 1 oz box of instant vanilla pudding mix(sugar-free)

1/4 teaspoon of pumpkin pie spice

1 container of cool whip




Muffins or base recipe: Mix all the base ingredients together in a bowl. Fold in chocolate chips (optional) to the batter.  Line a cupcake pan with cupcake liners and scoop the batter into each cupcake liner. Bake at 350 for 12 to 15 minutes. Do not add any of the other ingredients on the back of the box. Just the 3 base ones. 

Makes 24 muffins, 3 smart points each 


Whoopie Pies: Using a tablespoon, scoop the batter on to cookie sheets lined with parchment paper. Bake at 350 for 12 to 15 minutes.

Makes 4 dozen cookies: 3 smart points 


Donuts: Add about 2 tablespoons of cake mix into each donut pan hole and bake them in the oven for 12 to 15 minutes at 350 degrees. Continue with the rest of the batter. In a small bowl combine the sugar and cinnamon. Dip each side of the donut into the cinnamon and sugar mix. Enjoy. Smart Points per donut 3. You can spoon the batter into the donut pan or use a ziplock bag and cut a hole in the bag to pipe the batter into the pan. Makes 24 donuts 3 smart points per donut


Pumpkin Chocolate Chip Bars: In a bowl, mix together to the cake mix, pumpkin, and egg until well combined. Spray a 9 X 13 pan with cooking spray. Spread the cake mix batter onto the pan. Sprinkle the chocolate chips all over the pan. Bake at 350 for 30 minutes or until a tooth pick comes out clean. Makes 24 servings 4 smart points per bar


Pumpkin Cupcakes 

Mix together cake mix and pumpkin puree. Add in about 1/4 cup of water if the consistency is too thick or if you please. Divide batter in muffin tins. 

Meanwhile, mix together a box of instant vanilla pudding (dry) and 1 can of pumpkin puree until the instant pudding is dissolved. Add in 1/4 teaspoon of pumpkin pie spice. Gently, fold in the whole container of cool whip. Once the cupcakes have cooled, frost the cupcakes with the pumpkin fluff frosting. Enjoy! Makes 24 cupcakes, Smart Points 4 (1 cupcake)


Points listed above includes all 3 WW plans