EZ Chocolate (Pumpkin) Muffins

Serves 18


PointsPlus value: /muffin: 3


This recipe was shared at a Weight Watchers meeting. The following week, Christina (a Monday member) made them for everyone to try.  After trying them at the meeting, I picked up the ingredients on the way home.  They’re easy to make and delicious too.



15 oz can of Pumpkin

1 Box of Chocolate Cake mix  

2 Tbsp water (optional)

I used:

Libby’s 100% Pure Pumpkin

Pillsbury Super Moist Supreme Cake Mix   

     (Devil’s Food)


Nutrition Facts - PUMPKIN


Nutrition Facts – Cake

Serving Size ½ cup

Servings Per Container about 3.5

15oz can=1¾  cups pumpkin

Calories = 40

Total Fat = .5g

Sodium = 5 mg

Fiber = 5g

Sugars = 2g

Protein = 2g

Vitamin A 300% Calcium 2%

Iron 4%


Serving Size 1/12 package (43g)

Servings Per Container 12

Calories (mix) 180

Total Fat = 4g

Cholesterol 0mg

Sodium = 330 mg

Fiber = 2g

Sugars = 19g

Protein 2g

Calcium 10%   Iron 10%


Pre-heat oven at 350°


In a large mixing bowl empty the contents of the box of cake mix and the entire can of pumpkin.


Mix thoroughly.


Put in cupcake/muffin cups or muffin baking pan and bake at 350° for 30 minutes.


(Poke a small groove in the cake and fill with a little CoolWhip lite.  It’s like Yankee Doodles J )




PS: If you’re not a big fan of pumpkin … it’s undetectable.