Quick and Easy Pumpkin Cupcakes recipe

All Recipes Fruits and Vegetables Vegetables Squash

Ingredients

1 cup pure pumpkin puree
⅔ cup water
2 eggs, beaten
1 (18.25 ounce) package spice cake mix
1 (6 ounce) bag semisweet chocolate chips

Nutrition Info

134.9 calories
carbohydrate: 21 g
cholesterol: 15.5 mg
fat: 5.2 g
fiber: 1.2 g
protein: 2.2 g
saturatedFat: 2.4 g
servingSize: -
sodium: 176.4 mg
sugar: 13.8 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Line 24 muffin cups with paper liners.

  2. Beat pumpkin puree, water, and eggs together in a bowl until smooth. Stir cake mix into the pumpkin mixture until you get a smooth batter. Gently fold chocolate chips through the batter. Spoon batter into prepared muffin cups.

  3. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 15 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

Recipe Yield

24 cupcakes

Recipe Note

My grandmother used to make these around the holidays. They are a big hit at office parties and with kids! They are very quick and easy. If you want icing, I recommend whipped cream cheese icing, but they are very good without it.

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