Polka Dot Pumpkin Cupcakes

Name: Polka Dot Pumpkin Cupcakes
Prep time: 1 h 15 min
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 18
Cuisine: American
Ingredients: 1 teaspoon baking soda; 118 milliliters cream cheese; 1 large egg; 2 eggs; 2 Tbsps granulated sugar; 454 grams package pound cake mix; 237 milliliters LIBBYS® 100% Pure Pumpkin; 2 teaspoons pumpkin pie spice; 158 milliliters NESTLE® TOLL HOUSE® Semi-Sweet Chocolate Mini Morsels; 79 milliliters water

Polka Dot Pumpkin Cupcakes is a gluten free and fodmap friendly recipe with 18 servings. This recipe covers 4% of your daily requirements of vitamins and minerals. One serving contains 151 calories, 3g of protein, and 6g of fat. From preparation to the plate, this recipe takes around 1 hour and 15 minutes. 1 person found this recipe to be scrumptious and satisfying. It is a very reasonably priced recipe for fans of American food. Head to the store and pick up baking soda, cream cheese, egg, and a few other things to make it today.

Instructions

PREHEAT oven to 325 degrees F. Grease or paper-line 18 muffin cups.

Equipment you will use

Muffin Liners

Oven

BEAT cream cheese, egg and granulated sugar in small mixer bowl until smooth. Stir in morsels.

Ingredients you will need

Granulated Sugar

Cream Cheese

Egg

Equipment you will use

Blender

Bowl

COMBINE cake mix, pumpkin, water, eggs, pumpkin pie spice and baking soda in large mixer bowl; beat on medium speed for 3 minutes.

Ingredients you will need

Pumpkin Pie Spice

Baking Soda

Cake Mix

Pumpkin

Water

Egg

Equipment you will use

Blender

Bowl

Pour batter into prepared muffin cups, filling 3/4 full. Spoon about 1 tablespoon topping over batter.

Equipment you will use

Muffin Liners

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.

Equipment you will use

Oven