Pumpkin Chocolate Chip Cupcakes

Cinnamon frosting provides a simple addition to these delicious cupcakes made with pumpkin and chocolate - perfect dessert to please your guests.

  • prep time 25 min
  • total time 1 hr 25 min
  • ingredients 10
  • servings 24

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
  • 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
    11%
    (Saturated Fat
    3g,
    3%
    ),
    Cholesterol
    25mg
    25%;
    Sodium
    180mg
    180%;
    Total Carbohydrate
    36g
    36%
    (Dietary Fiber
    1g
    1%
      Sugars
    25g
    25%
    ),
    Protein
    2g
    2%
    ;
    % Daily Value*:
    Vitamin A
    45%;
    Vitamin C
    0%;
    Calcium
    0%;
    Iron
    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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