Quick and Easy Pumpkin Cupcakes

My grandmother used to make these around the holidays. They are a big hit at office parties and with kids! They are very quick and easy. If you want icing, I recommend whipped cream cheese icing, but they are very good without it.

By Angel Fletcher

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Recipe Summary

cook:
15 mins
additional:
10 mins
total:
35 mins
prep:
10 mins
Servings:
24
Yield:
24 cupcakes
Nutrition Info
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Ingredients

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

Directions

  • Preheat oven to 350 degrees F (175 degrees C). Line 24 muffin cups with paper liners.

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  • Beat pumpkin puree, water, and eggs together in a bowl until smooth. Stir cake mix into the pumpkin mixture until you get a smooth batter. Gently fold chocolate chips through the batter. Spoon batter into prepared muffin cups.

  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 15 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

Nutrition Facts

Per Serving:
135 calories; protein 2.2g; carbohydrates 21g; fat 5.2g; cholesterol 15.5mg; sodium 176.4mg. Full Nutrition
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