Polka Dot Pumpkin Cupcakes

Polka Dot Pumpkin Cupcakes

5 Reviews 1 Pic
  • Prep

    15 m
  • Cook

    30 m
  • Ready In

    1 h 15 m
Recipe by  Libby's® Pumpkin

“Miniature chocolate chips dot these rich pumpkin and cream cheese cupcakes. No frosting required for these treats.”

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Ingredients

Adjust Servings

Original recipe yields 18 cupcakes

Directions

  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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Reviews (5)

Rate This Recipe
Jamie
2

Jamie

I loved these cupcakes. They turned out moist and delicious. My boyfriend doesn't particularly like cream cheese, so next time I will just leave the creamcheese and chocolate chip topping off half the cupcakes.

shannonrochelle
1

shannonrochelle

We loved these cupcakes!! Great alternative to the usual holiday pumpkin deserts. And so much easier too.

MIDNIGHTGIRL
1

MIDNIGHTGIRL

Ok for adults. The kids wouldn't touch them...

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Nutrition

Amount Per Serving (18 total)

  • Calories
  • 202 cal
  • 10%
  • Fat
  • 11 g
  • 17%
  • Carbs
  • 23.3 g
  • 8%
  • Protein
  • 3.7 g
  • 7%
  • Cholesterol
  • 59 mg
  • 20%
  • Sodium
  • 207 mg
  • 8%

Based on a 2,000 calorie diet

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