Polka Dot Pumpkin Cupcakes
Miniature chocolate chips dot these rich pumpkin and cream cheese cupcakes. No frosting required, making these perfect treats to tuck into school lunch boxes.
4 ounces cream cheese, softened
1 large egg
2 tablespoons granulated sugar
2/3 cup NESTLÉ® 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 large eggs
2 teaspoons pumpkin pie spice
1 teaspoon baking soda
- Preheat oven to 325°F (160°C). Grease or paper-line 18 muffin cups.
- Beat cream cheese, egg and granulated sugar in small mixer bowl until smooth. Stir in morsels. Set aside.
- 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.
- 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.
Makes 18 cupcakes.
Nutritional Information Per Serving (1/18 of recipe): Calories: 200 Calories from Fat: 96; Total Fat: 10.7g; Saturated Fat: 4.1g; Cholesterol: 57mg; Sodium: 196mg; Carbohydrates: 23.6g; Dietary Fiber: .6g; Sugars: 16.2g; Protein: 3.3g.
Recipe and photograph are the property of Nestlé® and Meals.com, used with permission.