Here’s a fun little Pumpkin Chocolate Chip Cupcake recipe that is pretty darn healthy (I think it’s like 1 weight watchers point, no I am not on Weight Watchers, but my former co-workers who were loved these) and ridiculously easy! Oh, and did I mention yummy! My husbands co-workers (aka computer geeks) loved these!
1 box spice cake
1 small can Pumpkin
1/2 bag of chocolate chips
Mix it up, put in cups and bake for 22 minutes or until toothpick comes out clean. This will make about 20ish pumpkin cupcakes depending on how big you make them.
Easy peasy. Seriously, if you mess this one up I don’t know what to tell you!
I put them in paper cups, but also borrowed this awesome pumpkin shaped pan from my sis. I think she may have purchased it at Ikea?
I added a little green frosting swirl to the pumpkin shaped ones. I did not have an fall themed plated so I used two of the generic ones to make a little container and drew a pumpkin on top with markers.
Hmmm. I gave them all away. Maybe I need to make more. 🙂
P.S. Don’t forget to sign up for free Tipsy updates via RSS or email.