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.
Original recipe makes 24 cupcakes
Ingredients
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
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PREP
10 mins
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COOK
15 mins
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READY IN
35 mins
Directions
- Preheat oven to 350 degrees F (175 degrees C). Line 24 muffin cups with paper liners.
- 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.
- 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.
Nutrition
Calories: 135 kcal
Carbohydrates: 21 g
Cholesterol: 18 mg
Fat: 5.2 g
Fiber: 1.2 g
Protein: 2.2 g
Sodium: 176 mg
