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Pumpkin Chocolate Chip Cupcakes

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“From a Pillsbury cookbook. These are a big hit for all those who I've made them for, the cinnamon frosting really makes this recipe.”
READY IN:
50mins
SERVES:
24
YIELD:
24 Cupcakes
UNITS:
US

Ingredients Nutrition

  • 18 14 ounces yellow cake mix (pudding in the mix preferred)
  • 1 cup canned pumpkin
  • 12 cup water
  • 13 cup oil
  • 3 eggs
  • 1 teaspoon cinnamon
  • 12 teaspoon nutmeg
  • 1 cup miniature semisweet chocolate chips
  • 1 (16 ounce) can vanilla frosting (or your favorite recipe)
  • 2 teaspoons cinnamon

Directions

  1. Heat oven to 350°F Line 24 muffin cups with paper baking cups. In large bowl, combine all cupcake ingredients except chocolate chips; beat at low speed until moistened. Beat 2 minutes at high speed. Fold in chocolate chips. Fill paper-lined muffin cups 3/4 full.
  2. Bake at 350°F for 15 to 20 minutes or until toothpick inserted in center comes out clean. Cool in pan 5 minutes. Remove from pan; cool 20 minutes or until completely cooled.
  3. Stir cinnamon into vanilla frosting. Frost cooled cupcakes.

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