Pumpkin Chocolate Chip Cupcakes

• 18 14 ounces yellow cake mix (pudding in the mix preferred)
• 1 cup canned pumpkin
• 12 cup water
• 13 cup oil
• 3 eggs
• 1 teaspoon cinnamon
• 12 teaspoon nutmeg
• 1 cup miniature semisweet chocolate chips
• 1 (16 ounce) can vanilla frosting (or your favorite recipe)
• 2 teaspoons cinnamon

1. Heat oven to 350F Line 24 muffin cups with paper baking cups.
2. In large bowl, combine all cupcake ingredients except chocolate chips; beat at low speed until moistened.
3. Beat 2 minutes at high speed.
4. Fold in chocolate chips.
5. Fill paper-lined muffin cups 3/4 full.
6. Bake at 350F for 15 to 20 minutes or until toothpick inserted in center comes out clean.
7. Cool in pan 5 minutes.
8. Remove from pan; cool 20 minutes or until completely cooled.
9. Stir cinnamon into vanilla frosting.
10. Frost cooled cupcakes.

cake, pumpkin, water, oil, eggs, cinnamon, nutmeg, chocolate chips, vanilla frosting, cinnamon

Taken from www.food.com/recipe/pumpkin-chocolate-chip-cupcakes-489588 (may not work)