Pumpkin Chocolate Chip Cupcakes

Total Time
50mins
Prep 30 mins
Cook 20 mins

From a Pillsbury cookbook. These are a big hit for all those who I've made them for, the cinnamon frosting really makes this recipe.

Ingredients Nutrition

  • 517.37 g yellow cake mix (pudding in the mix preferred)
  • 236.59 ml canned pumpkin
  • 118.29 ml water
  • 78.07 ml oil
  • 3 eggs
  • 4.92 ml cinnamon
  • 2.46 ml nutmeg
  • 236.59 ml miniature semisweet chocolate chips
  • 453.59 g can vanilla frosting (or your favorite recipe)
  • 9.85 ml cinnamon

Directions

  1. Heat oven to 350°F Line 24 muffin cups with paper 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 paper-lined muffin cups 3/4 full.
  2. Bake at 350°F for 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.