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.
Serving Size 20 muffins
Equipment
- Hand Mixer or Mixing Spoon
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.