Pumpkin Chocolate Chip Cupcakes




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


1. Heat oven to 350*. 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* 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.