White Chocolate Chip Pumpkin Cupcakes Recipe - Allrecipes.com
White Chocolate Chip Pumpkin Cupcakes Recipe
  • READY IN 1 hr

White Chocolate Chip Pumpkin Cupcakes

Recipe by  

"These pumpkin cupcakes have become a fall family favorite! They are so easy and delicious! This batter rises quite a bit and will make more than the cupcake amount listed on the box."

Back
Next
+ Recipe Box + Shopping List + Menu Print

Ingredients Edit and Save

Original recipe makes 24 cupcakes Change Servings
ADVERTISEMENT
  • PREP

    10 mins
  • COOK

    20 mins
  • READY IN

    1 hr

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease or line 24 muffin cups with paper liners.
  2. Beat cake mix, water, oil, and egg whites together in a bowl using an electric mixer on low for 30 seconds. Increase speed to medium and beat until batter is smooth, about 2 more minutes. Stir pumpkin puree and pumpkin pie spice into batter; fold in white chocolate chips. Spoon batter into prepared muffin cups, leaving about 1/2-inch space at the top. These cupcakes rise quite a bit.
  3. Bake in the preheated oven until a toothpick inserted in the center of a cupcake comes out clean, 20 to 25 minutes. Transfer cupcakes to a wire rack to cool completely. Frost cupcakes with cream cheese frosting.
Kitchen-Friendly View
ADVERTISEMENT

Reviews More Reviews

Oct 15, 2014

These were nice cupcakes! Loved the flavor combo of adding white chocolate chips! This recipe made a HUGE batch, so I did 12 cupcakes and then used the rest in a bread loaf pan. It was perfect! Great way to really spruce up a box mix!

 
Dec 27, 2014

Loved them! Made them for work for Thanksgiving treat! Yummy!

 
Jan 01, 2014

Made this last night for our New Year's celebration with a few revisions. First I used Yellow cake mix instead of white because I had it on hand. Also used mini semi sweet chocolate chips instead of white, again because I had on hand. Instead of making as cupcakes I made a bundt cake instead. Took about 42 minutes to cook. Instead of canned frosting I made a lowfat cream cheese frosting and drizzled it on top. This was super moist and very delicious. I like that it used egg whites and had no added sugar into the recipe as many others did that were similar. I try to keep my cooking on the lighter/lowfat side. Because of the pumpkin you could probably do without adding the oil. I may try that next time.

 

Rate This Recipe

Glad you liked it! Your friends will, too:
ADVERTISEMENT

Nutrition

  • Calories
  • 255 kcal
  • 13%
  • Carbohydrates
  • 33.1 g
  • 11%
  • Cholesterol
  • 2 mg
  • < 1%
  • Fat
  • 13 g
  • 20%
  • Fiber
  • 0.7 g
  • 3%
  • Protein
  • 2.2 g
  • 4%
  • Sodium
  • 233 mg
  • 9%

* Percent Daily Values are based on a 2,000 calorie diet.

See More
 
ADVERTISEMENT
Go Pro!

In Season

Top Dessert Recipes
Top Dessert Recipes

Rated, reviewed, and ready to satisfy your sweet cravings.

Best Party Recipes
Best Party Recipes

Essential eats, sips, and tips for your next gathering.

Special Holiday Offer!
Special Holiday Offer!

Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $5!

Related Videos

Carrot Cupcakes with White Chocolate Icing

Moist carrot cupcakes with a cream cheese and white chocolate frosting.

Pumpkin Chocolate Chip Muffins

See how to make moist, spiced pumpkin muffins loaded with chocolate chips.

Chocolate Chip Pumpkin Bread

See how to make super-moist pumpkin bread studded with chocolate chips.

Recently Viewed Recipes

 
ADVERTISEMENT
Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States