Pumpkin Chocolate-Chip Cupcakes recipe

Ingredients:

CUPCAKE
1 lb package of pudding-included yellow cake mix.
3 medium eggs.
1 cup of canned pumpkin.
½ cup of water.
1/3 cup of oil.
1 teaspoon of cinnamon.
½ teaspoon of nutmeg.

1 cup of miniature semisweet chocolate chips.

FROSTING
2 teaspoons of cinnamon.
16 oz can of vanilla frosting.

Directions:

Preheat your oven to 350°F (175°C).

Line 24 muffin cups with paper baking cups.

In a suitably sized bowl, combine all cupcake ingredients except the chocolate chips; beat at low speed until moistened; then beat for 2 minutes at high speed.

Fold in chocolate chips.

Fill paper-lined muffin cups two-thirds full.

Bake for 15 to 20 minutes or until toothpick inserted in the middle comes out clean.

Allow to cool in pan for 5 minutes.

Remove from pan and allow to cool completely.

Stir cinnamon into vanilla frosting, then apply the frosting to the cooled cupcakes.

Back to the Halloween Recipes home page.

Data: