White Chocolate Chip Pumpkin Cupcakes Recipe - Allrecipes.com
  • 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."

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Ingredients Edit and Save

Original recipe makes 24 cupcakes Change Servings

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
  • PREP 10 mins
  • COOK 20 mins
  • READY IN 1 hr
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Reviews More Reviews

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.

 

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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.

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