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Prep 25min
Total1hr25min
Ingredients10
Servings24
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Ingredients
Cupcakes
1
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
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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.
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Nutrition Facts
Serving Size:1 Cupcake
Calories
250
Calories from Fat
100
Total Fat
11g
17%
Saturated Fat
3g
15%
Cholesterol
25mg
8%
Sodium
180mg
8%
Total Carbohydrate
36g
12%
Dietary Fiber
1g
4%
Sugars
25g
Protein
2g
% 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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