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Polka Dot Pumpkin Cupcakes

"Miniature chocolate chips dot these rich pumpkin and cream cheese cupcakes. No frosting required for these treats."
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1 h 15 m servings 202 cals
Original recipe yields 18 servings (18 cupcakes)

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  1. PREHEAT oven to 325 degrees F. Grease or paper-line 18 muffin cups.
  2. BEAT cream cheese, egg and granulated sugar in small mixer bowl until smooth. Stir in morsels.
  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.
  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.

Nutrition Facts

Per Serving: 202 calories; 11 g fat; 23.3 g carbohydrates; 3.7 g protein; 54 mg cholesterol; 207 mg sodium. Full nutrition


Read all reviews 5
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I loved these cupcakes. They turned out moist and delicious. My boyfriend doesn't particularly like cream cheese, so next time I will just leave the creamcheese and chocolate chip topping off ha...

We loved these cupcakes!! Great alternative to the usual holiday pumpkin deserts. And so much easier too.

Ok for adults. The kids wouldn't touch them...

Everyone loved it but me. I had never eaten anything with pumpkin in it (other than pumpkin pie) and wasn't sure if I would like it. But they were a hit with everyone else. My dad ate most of th...

Whenever fall comes around I have many people asking me to make these. They are so moist and yummy! I don't like pumpkin and my husband is not a big fan of chocolate, so these satisfy us both!...