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Quick and Easy Pumpkin Cupcakes

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Angel Fletcher

"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."
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35 m servings 135 cals
Original recipe yields 24 servings (24 cupcakes)

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  • Prep

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  1. Preheat oven to 350 degrees F (175 degrees C). Line 24 muffin cups with paper liners.
  2. 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.
  3. 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; 5.2 g fat; 21 g carbohydrates; 2.2 g protein; 16 mg cholesterol; 176 mg sodium. Full nutrition

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