Polka Dot Pumpkin Cupcakes

Prep:
15 mins
Cooking:
25 mins
Level:
Easy
Cooling:
10 mins
Yields:
18

Miniature chocolate chips dot these rich pumpkin and cream cheese cupcakes. No frosting required for these treats.

Ingredients

Directions

PREHEAT oven to 325° F. Grease or paper-line 18 muffin cups.

BEAT cream cheese, egg and granulated sugar in small mixer bowl until smooth. Stir in morsels. Set aside.

COMBINE cake mix, pumpkin, water, eggs, pumpkin pie spice and baking soda in large mixer bowl; beat on medium speed for 3 minutes. Pour batter into prepared muffin cups, filling 3/4 full. Spoon about 1 tablespoon topping over batter in each cup.

BAKE for 25 to 30 minutes or until wooden pick inserted in center comes out clean. Cool in pans on wire racks for 10 minutes; remove to wire racks to cool completely.


Baker's Comments

Nutritional Information

  • Serving Size
    1/18 of recipe
  • Calories 200
  • Calories from Fat 96

* Percent Daily Values are based on a 2000 calorie diet.

% Daily Value *

  • Total Fat 10.7g 16%
  • Saturated Fat 4.1g 21%
  • Cholesterol 57mg 19%
  • Sodium 196mg 18%
  • Carbohydrates 23.6g 8%
  • Dietary Fiber .6g 2%
  • Sugars 16.2g
  • Protein 3.3g
  • Vitamin A 3%
  • Vitamin C 0%
  • Calcium 3%
  • Iron 7%

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