Low Calorie Pumpkin Muffins with Cake Mix

Easy Low Calorie Pumpkin Muffins with Cake Mix are a simple 5-ingredient recipe. They're full of pumpkin spice flavor with added protein.

5 from 66 votes

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Course: Breakfast

Cuisine: American

Diet: Low Calorie

Keyword: 5-Ingredient Recipes, cake mix muffins, cake mix recipes, doctored cake mix, easy, low calorie breakfast, low calorie muffins, meal prep, muffins with cake mix, pumpkin muffins, pumpkin recipes

Prep Time: 5

Cook Time: 20

Total Time: 25

Servings: muffins

Calories: 101kcal

Author: Sharon Lachendro

Equipment

Ingredients

1 box Yellow Cake Mix (see notes)
2 scoops Vanilla Protein Powder (46g)
1 Tablespoon Pumpkin Pie Spice (8g)
1 can Pumpkin Purée (15 oz)
½ cup Vanilla Greek Yogurt (150g)

Instructions

Preheat oven to 375º Farenheit and spray 20 standard-sized muffin cups with non-stick spray.
Add all of the ingredients to a large bowl and mix until completely incorporated.
Use a large scoop to transfer the muffin batter to your prepared standard muffin pan.
Bake 18-20 minutes or until done.
Cool 5 minutes in the pan (tilt the muffins slightly on their sides to release some steam) then remove from the pan and cool completely on a wire rack.
Enjoy warm or room temperature. Store leftover muffins in an airtight container at room temperature for up to 4 days.

Video

Notes

I used Betty Crocker Yellow Cake Mix, not Butter Yellow.
The protein powder I used is Orgain Organic Protein, which is plant-based.
Plain Greek Yogurt can be used instead of vanilla. For vegan pumpkin muffins, use a plant based yogurt such as Forager Project Cashewmilk Yogurt.

**Nutrition information calculated with LoseIt! app and will vary if you use different brands/products from the ones listed in the recipe.

Nutrition