Squash Recipe » 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.

Ingredients

• 1 cup pure pumpkin puree
• ⅓ cup water
• 2 eggs, beaten
• 1 (18.25 ounce) package spice cake mix
• 1 (6 ounce) bag semisweet chocolate chips

Cooking Directions

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

• calories134.9
• carbohydrateContent21 g
• cholesterolContent15.5 mg
• fatContent5.2 g
• fiberContent1.2 g
• proteinContent2.2 g
• saturatedFatContent2.4 g
• sodiumContent176.4 mg
• sugarContent13.8 g