Kelly’s Pumpkin Chocolate Chip Cupcakes

Ingredients

CUPCAKES: 1 (1 lb 2.25 oz) pkg. pudding-included yellow cake mix 1 cup canned pumpkin ½ cup water ⅓ cup oil 3 eggs 1 teaspoon cinnamon ½ teaspoon nutmeg 1 cup miniature semisweet chocolate chips (could omit by substituting chocolate chip cake mix) CINNAMON FROSTING: 2 teaspoon cinnamon 1 (16oz) can vanilla frosting

Nutritional information

No nutrition information available

Instructions

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.