Cake
Polka Dot Pumpkin Cupcakes
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
- 1/2 cup (4 ounces) cream cheese, at room temperature
- 1 large egg
- 2 tablespoons granulated sugar
- 2/3 cup NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Mini Morsels
- 1 package (16 ounces) pound cake mix
- 1 cup LIBBY'S® 100% Pure Pumpkin
- 1/3 cup water
- 2 large eggs
- 2 teaspoons pumpkin pie spice
- 1 teaspoon baking soda
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
Double all ingredients
