Polka Dot Pumpkin Cupcakes
Miniature chocolate chips dot these rich pumpkin and cream cheese cupcakes. No frosting required for these treats.Print Facebook Pinterest Twitter Add to CollectionCollections
Servings: 18 cakes
- Preheat oven to 325° F. Grease or paper-line 18 muffin cups.
- Beat cream cheese, egg and granulated sugar in small mixer bowl until smooth. Stir in morsels.
- 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.
- 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.
Calories: 47kcal | Carbohydrates: 3g | Protein: 2g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Cholesterol: 42mg | Sodium: 102mg | Potassium: 20mg | Fiber: 0.5g | Sugar: 2g