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Quick and Easy Pumpkin Cupcakes Recipe

Recipe by: Angel Fletcher

"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."

Directions
Ingredients
Nutrition

Directions

Prep10 m
Cook15 m
Ready In35 m

1Preheat oven to 350 degrees F (175 degrees C). Line 24 muffin cups with paper liners.
2Beat 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.
3Bake 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.

Ingredients

24 servings
135 cals

1 cup pure pumpkin puree
2/3 cup water
2 eggs, beaten
1 (18.25 ounce) package spice cake mix
1 (6 ounce) bag semisweet chocolate chips

Nutrition

Amount per serving ( 5 total)

Calories:

135

7%
Fat:

5.2

8%
Carbs:

21

7%
Protein:

2.2

4%
Cholesterol:

16

5%

Based on a 2,000 calorie diet

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