Cake
Polka Dot Pumpkin Cupcakes
Cake
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Polka Dot Pumpkin Cupcakes
Level
Easy
Prep
15 minutes
Cook
25 minutes
Servings
18 cupcakes
  • Miniature chocolate chips dot these rich pumpkin and cream cheese cupcakes. No frosting required for these treats.
KEY INGREDIENTS
Toll House
Morsels and Baking Ingredients
NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Mini Morsels 10 oz
NET WT 10 oz (283 g)
Libby's
100% PURE PUMPKIN
LIBBY'S® 100% Pure Pumpkin 15 oz
NET WT 15 oz (425 g)
INGREDIENTS
MAKE IT
Step 1
Preheat oven to 325° F. Grease or paper-line 18 muffin cups.
Step 2
Beat cream cheese, egg and granulated sugar in small mixer bowl until smooth. Stir in morsels. Set aside.
Step 3
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.
Step 4
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.
VARIATIONS
If using 29oz Libby’s Pure Pumpkin
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Double all ingredients
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