These pumpkin cupcakes have become a fall family favorite! They are so easy and delicious! This batter rises quite a bit and will make more than the cupcake amount listed on the box.

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Recipe Summary

prep:
10 mins
cook:
20 mins
additional:
30 mins
total:
1 hr
Servings:
24
Yield:
24 cupcakes
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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease or line 24 muffin cups with paper liners.

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  • Beat cake mix, water, oil, and egg whites together in a bowl using an electric mixer on low for 30 seconds. Increase speed to medium and beat until batter is smooth, about 2 more minutes. Stir pumpkin puree and pumpkin pie spice into batter; fold in white chocolate chips. Spoon batter into prepared muffin cups, leaving about 1/2-inch space at the top. These cupcakes rise quite a bit.

  • Bake in the preheated oven until a toothpick inserted in the center of a cupcake comes out clean, 20 to 25 minutes. Transfer cupcakes to a wire rack to cool completely. Frost cupcakes with cream cheese frosting.

Nutrition Facts

255 calories; protein 2.2g 4% DV; carbohydrates 33.1g 11% DV; fat 13g 20% DV; cholesterol 2mg 1% DV; sodium 232.7mg 9% DV. Full Nutrition
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Reviews (4)

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Most helpful positive review

Rating: 4 stars
10/15/2014
These were nice cupcakes! Loved the flavor combo of adding white chocolate chips! This recipe made a HUGE batch so I did 12 cupcakes and then used the rest in a bread loaf pan. It was perfect! Great way to really spruce up a box mix! Read More
(4)
6 Ratings
  • 5 star values: 2
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0
Rating: 4 stars
10/15/2014
These were nice cupcakes! Loved the flavor combo of adding white chocolate chips! This recipe made a HUGE batch so I did 12 cupcakes and then used the rest in a bread loaf pan. It was perfect! Great way to really spruce up a box mix! Read More
(4)
Rating: 5 stars
12/27/2014
Loved them! Made them for work for Thanksgiving treat! Yummy! Read More
(1)
Rating: 4 stars
01/01/2014
Made this last night for our New Year's celebration with a few revisions. First I used Yellow cake mix instead of white because I had it on hand. Also used mini semi sweet chocolate chips instead of white again because I had on hand. Instead of making as cupcakes I made a bundt cake instead. Took about 42 minutes to cook. Instead of canned frosting I made a lowfat cream cheese frosting and drizzled it on top. This was super moist and very delicious. I like that it used egg whites and had no added sugar into the recipe as many others did that were similar. I try to keep my cooking on the lighter/lowfat side. Because of the pumpkin you could probably do without adding the oil. I may try that next time. Read More
(1)
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Rating: 5 stars
11/13/2015
Made them exactly to the recipe. They were super moist with a great flavor. Will definitely keep this in the holiday treat rotation! Read More
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