Miniature chocolate chips dot these rich pumpkin and cream cheese cupcakes. No frosting required for these treats.
Polka Dot Pumpkin Cupcakes
- 1/2 cup cream cheese
- 1 large egg
- 2 tablespoons granulated sugar
- 2/3 cup NESTLE® TOLL HOUSE® Semi-Sweet Chocolate Mini Morsels
- 1 (16 ounce) package pound cake mix
- 1 cup LIBBY’S® 100% Pure Pumpkin
- 1/3 cup water
- 2 eggs
- 2 teaspoons pumpkin pie spice
- 1 teaspoon baking soda
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.
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