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White Chocolate Chip Pumpkin Cupcakes


"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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1 h servings 255 cals
Original recipe yields 24 servings (24 cupcakes)

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  1. Preheat oven to 350 degrees F (175 degrees C). Grease or line 24 muffin cups with paper liners.
  2. 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.
  3. 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

Per Serving: 255 calories; 13 g fat; 33.1 g carbohydrates; 2.2 g protein; 2 mg cholesterol; 233 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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Read all reviews 4
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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!...

Loved them! Made them for work for Thanksgiving treat! Yummy!

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 instea...

Made them exactly to the recipe. They were super moist with a great flavor. Will definitely keep this in the holiday treat rotation!