Skinny Pumpkin Coffee Cake Mini Muffins

These mini muffins are little bites of delightful deliciousness! One recipe makes 72 mini muffins. Stock your freezer for an anytime treat your family and friends will love. Each has 44 calories and 1 gram of fat.  Since they’re small, I like to cut each muffin into 6 bites. Makes for a fun, guilt-free treat.
Skinny Pumpkin Coffee Cake Mini Muffins

Helpful Tips About this Recipe

Makes 72 mini muffins total. They freeze great!

Healthy Benefits

Pumpkin provides one of the most abundant sources of beta-carotene, which the body turns into vitamin A. It also contains a hefty amount of fiber and is a good amount of vitamin C and iron.
Egg-land’s Best eggs are better for you than regular eggs. They contain more vitamin E, 100 mg of Omega 3, and 25% less saturated fat than regular eggs. You’ll find them in most supermarkets.

WW Freestyle SmartPoints
(for 1 mini muffin)
WW SmartPoints
(for 1 mini muffin)
(for 1 mini muffin)
SKINNY FACTS: for 1 mini muffin
44 calories, 1.4g fat, 0.2g sat. fat, 2.4mg chol, 1g prot, 7g carbs, 43mg sod, 0g fiber, 4g sugar
FACTS: for Freestyle SmartPoints
37 calories, 0g sat fat, 4g sugar, 0g protein


Skinny Pumpkin Coffee Cake Mini Muffins

Skinny Pumpkin Coffee Cake Mini Muffins

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Prep Time 15 minutes
Bake Time: 21 minutes
Total Time 36 minutes
Course Breakfast, Dessert
Cuisine American
Servings 72
Calories 44 kcal


Ingredients for Cake:

  • Cooking spray (with flour in it)
  • 1 package (16.25 oz.) Duncan Hines yellow cake mix
  • 2 tablespoons all-purpose flour
  • 1 (15 oz.) can pumpkin
  • ½ cup water
  • ¼ cup canola oil
  • 2 egg whites
  • 1 large egg, I love Egg-Land’s Best eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon cinnamon
  • 1 teaspoon pumpkin pie spice
  • ½ cup rolled oats for topping

Ingredients for Glaze:

  • ½ cup plus 2 tablespoons powdered sugar
  • 3 teaspoons water
  • ½ teaspoon vanilla


  • Preheat oven to 350 degrees. Coat mini muffin trays with cooking spray (with flour in it).
  • In an electric mixer or using a hand mixer, add the cake mix, flour, pumpkin, water and oil. Mix for a few seconds to combine. Add the egg whites, egg, vanilla, cinnamon, and pumpkin pie spice. Mix until blended. Turn mixer on high and mix until very smooth. Stop the mixer and scrape down the sides. Mix again for a few seconds.
  • Fill each mini muffin cup ¾ to the top.  Sprinkle each with ½ teaspoon of rolled oats.
  • Bake for 20-21 minutes or until a toothpick inserted comes out clean.
  • Let sit for a few minutes then carefully remove from pan. Cool. Continue to bake remaining muffins.
  • In a small bowl, mix together glaze ingredients. Drizzle each mini muffin with ¼ teaspoon glaze.


Serving: 1muffinCalories: 44kcalCarbohydrates: 7gProtein: 1gFat: 1.4gSaturated Fat: 0.2gCholesterol: 2.4mgSodium: 43mgSugar: 4gBlue Smart Points: 2Green Smart Points: 2Plus Points: 1
Tried this recipe?Let me know how it was!


  1. I keep my recipes in a three-hole binder. The way your recipes are formatted, they don’s leave room for the holes. I have to copy and paste them all to Word. Since I use a lot of your recipes, this takes a lot of time. Is there anything you could do to help ?

  2. Pam, sorry the size isn’t working out for you. Here’s an idea that should work for you. Buy plastic sheet protectors. That’s what I’ve always used in my recipe binder. Not only do they work for a 3 ring binder, they protect the recipes too. I bought mine at Target- or on Amazon-
    Best of luck!

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