Introduction
Fall is here, and what better way to celebrate the season than with some pumpkin spice goodness? These pumpkin chocolate chip cupcakes with spice cake mix are a fun and delicious twist on the classic cupcake. They’re easy to make, and the combination of pumpkin, chocolate chips, and warm spices is sure to satisfy your taste buds. Plus, with the convenience of using a cake mix, you can whip up a batch of these cupcakes in no time!
Ingredients
- 1 box spice cake mix
- 1 can (15 oz) pumpkin puree
- 3 eggs
- 1/2 cup vegetable oil
- 1/2 cup water
- 1 cup chocolate chips
Instructions
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, combine the cake mix, pumpkin puree, eggs, vegetable oil, and water. Mix until well combined.
- Add the chocolate chips to the batter and stir until they are evenly distributed.
- Line a cupcake tin with cupcake liners.
- Fill each cupcake liner about 2/3 full with the batter.
- Bake for 18-20 minutes, or until a toothpick inserted in the center of a cupcake comes out clean.
- Allow the cupcakes to cool completely before serving.
Nutritional Information
- Serving size: 1 cupcake
- Calories: 220
- Total fat: 11g
- Saturated fat: 3g
- Cholesterol: 35mg
- Sodium: 250mg
- Total carbohydrates: 29g
- Dietary fiber: 1g
- Total sugars: 18g
- Protein: 2g
Cooking Time
- Preparation time: 10 minutes
- Cooking time: 18-20 minutes
- Total time: 30 minutes
Equipment
- Large mixing bowl
- Spatula
- Cupcake tin
- Cupcake liners
- Toothpick
Serving Suggestions
These pumpkin chocolate chip cupcakes with spice cake mix are delicious on their own, but you can also try topping them with whipped cream, cream cheese frosting, or caramel sauce. They’re perfect for a fall party or as a fun treat for Halloween!
Variations
If you want to mix things up, try adding some chopped nuts like pecans or walnuts to the batter. You can also try using white chocolate chips instead of regular chocolate chips for a different flavor.
Substitutions
If you don’t have pumpkin puree, you can use applesauce or mashed bananas instead. You can also substitute the vegetable oil with melted butter or coconut oil.
Storage
These cupcakes can be stored in an airtight container at room temperature for up to 3 days. If you want to keep them fresh for longer, you can store them in the refrigerator for up to 1 week.
Tips
Be sure to let the cupcakes cool completely before frosting or storing them. If you frost them while they’re still warm, the frosting will melt and slide off. Also, be sure to use a toothpick to check if they’re done – if the toothpick comes out with batter on it, they need a few more minutes in the oven.
Notes
This recipe makes about 24 cupcakes, but you can easily double or halve the recipe depending on how many you need.
Frequently Asked Questions
Can I use a different kind of cake mix?
Yes, you can use a vanilla or chocolate cake mix instead of spice cake mix if you prefer.
Can I use fresh pumpkin instead of canned?
Yes, you can use fresh pumpkin puree instead of canned. Just be sure to cook and puree the pumpkin before adding it to the batter.
Can I freeze these cupcakes?
Yes, you can freeze these cupcakes for up to 3 months. Just be sure to wrap them tightly in plastic wrap and store them in an airtight container.
Personal Thoughts
I love these pumpkin chocolate chip cupcakes with spice cake mix because they’re so easy to make and they’re a fun twist on a classic treat. The combination of pumpkin, chocolate chips, and warm spices is perfect for fall, and they’re always a hit at parties. I like to top them with cream cheese frosting and a sprinkle of cinnamon for an extra burst of flavor. Give them a try – I’m sure you’ll love them too!