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Pumpkin Chocolate Chip Cupcakes

(5)
  3 reviews
  • 25 min prep time
  • 1 hr 25 min total time
  • 10 ingredients
  • 24 servings
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Cinnamon frosting provides a simple addition to these delicious cupcakes made with pumpkin and chocolate - perfect dessert to please your guests.

Ingredients

Cupcakes

1
(1 lb 2.25-oz.) pkg. pudding-included yellow cake mix
1
cup canned pumpkin
1/2
cup water
1/3
cup oil
3
eggs
1
teaspoon cinnamon
1/2
teaspoon nutmeg
1
cup miniature semisweet chocolate chips

Cinnamon Frosting

2
teaspoons cinnamon
1
(16-oz.) can vanilla frosting

Steps

  • 1 Heat oven to 350°F. Line 24 muffin cups with paper baking cups. In large bowl, combine all cupcake ingredients except chocolate chips; beat at low speed until moistened. Beat 2 minutes at high speed. Fold in chocolate chips. Fill paper-lined muffin cups 3/4 full.
  • 2 Bake at 350°F. for 15 to 20 minutes or until toothpick inserted in center comes out clean. Cool in pan 5 minutes. Remove from pan; cool 20 minutes or until completely cooled.
  • 3 Stir cinnamon into vanilla frosting. Frost cooled cupcakes.
  • 1 Heat oven to 350°F. Line 24 muffin cups with paper baking cups. In large bowl, combine all cupcake ingredients except chocolate chips; beat at low speed until moistened. Beat 2 minutes at high speed. Fold in chocolate chips. Fill paper-lined muffin cups 3/4 full.
  • 2 Bake at 350°F. for 15 to 20 minutes or until toothpick inserted in center comes out clean. Cool in pan 5 minutes. Remove from pan; cool 20 minutes or until completely cooled.
  • 3 Stir cinnamon into vanilla frosting. Frost cooled cupcakes.
 

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Cupcake
Calories
250
Calories from Fat
100
% Daily Value
Total Fat
11g
17%
Saturated Fat
3g
15%
Cholesterol
25mg
8%
Sodium
180mg
8%
Total Carbohydrate
36g
12%
Dietary Fiber
1g
4%
Sugars
25g
25%
Protein
2g
2%
% Daily Value*:
Vitamin A
45%
45%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
6%
6%
Exchanges:
1/2 Starch; 2 Fruit; 2 1/2 Other Carbohydrate; 2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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