Ingredients for Chocolate Chip Pumpkin Cupcakes
- Yellow Cake Mix
- 1 (15 ounce) can pumpkin puree
- Water as specified on cake mix box
- 2 large eggs
- Ground Cinnamon
- Ground Nutmeg
- Ground Allspice
- 1 teaspoon baking soda
- 1 1/2 cups semi-sweet chocolate chips
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How to Make Chocolate Chip Pumpkin Cupcakes
- Preheat oven to 350°F (175°C). Line a muffin tin with 36 cupcake liners.
- In a large mixing bowl, combine one box (15.25 oz) of your favorite spice cake mix, one (15 ounce) can pumpkin puree, the amount of water specified on the cake mix box, 2 large eggs, 1 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg, 1/4 teaspoon ground allspice, and 1 teaspoon baking soda.
- Beat with an electric mixer for 3 minutes, or until the batter is thick and well combined.
- Gently fold in 1 1/2 cups semi-sweet chocolate chips.
- Fill cupcake liners about 3/4 full.
- Bake for 17-20 minutes, or until a toothpick inserted into the center comes out clean and the cupcakes are lightly browned.
- Let cool in the muffin tin for 10 minutes before transferring to a wire rack to cool completely.
- Frost and enjoy! (Frosting recipe not included)
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
35g
Fat
5g
Carbs
5g