Kelly’s Pumpkin Chocolate Chip Cupcakes
1 (1 lb 2.25 oz) pkg. pudding-included yellow cake mix
1 cup canned pumpkin
½ cup water
1/3 cup oil
1 tsp cinnamon
½ tsp nutmeg
1 cup miniature semisweet chocolate chips (could omit by substituting chocolate chip cake mix)
2 tsp cinnamon
1 (16oz) can vanilla frosting
1. Heat oven to 350 degrees. Line 24 muffin cups with aluminum 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 aluminum-lined baking cups ¾ full.
2. Bake at 350 degrees for at least 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.