CUPCAKES
1 (1-pound 2.3-oz) package pudding-included yellow cake mix
1 cup canned pumpkin
1/2 cup water
1/3 cup oil
3 eggs
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1 cup mini semisweet chocolate chips
CINNAMON FROSTING
2 teaspoons cinnamon
1 (16-ounce) can vanilla frosting
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.
High Altitude (above 3500 feet): Add 1/2 cup flour to dry cake mix. Bake as directed above.
Nutrition Information Per Serving: Serving Size: 1 Cupcake * Calories: 250 * Calories from Fat: 100 * % Daily Value: Total Fat: 11 g 17% * Saturated Fat: 3 g 15% * Cholesterol: 25 mg 8% * Sodium: 180 mg 8% * Total Carbohydrate: 36 g 12% * Dietary Fiber: 1 g 4% * Sugars: 25 g * Protein: 2 g * Vitamin A: 45% * Vitamin C: 0% * Calcium: 0% * Iron: 6% * Dietary Exchanges: 1/2 Starch, 2 Fruit, 2 Fat or 2 1/2 Carbohydrate, 2 Fat
Pumpkin Chocolate Chip Cupcakes comes from the Cook'n with Pillsbury collection. Click here to order this CD or download this brand-name recipe set right now!