Recipe by lisa5691
"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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1 (16.25 ounce) package
moist white cake mix (such as Betty Crocker® SuperMoist®)
1 1/4 cups
1 (15 ounce) can
pumpkin pie spice
1 (8 ounce) package
miniature white chocolate chips (such as Nestle® Toll House®)
1 (16 ounce) container
cream cheese frosting
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.
* Percent Daily Values are based on a 2,000 calorie diet.
White Chocolate Chip Pumpkin Cupcakes
Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
Calories from Fat: 117
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