Pumpkin Chocolate Cupcakes

Pumpkin Chocolate Cupcakes

I know, I know, I’m in a mini cupcake craze. I like them because they are: easy to make, easy to freeze, easy to control portions, great in kids lunches and provide a little sweetness to my day. These were tasty little chocolate bites. They are made with pumpkin in place of the oil. The overall taste is chocolate goodness.

Pumpkin Chocolate Mini Cupcakes
 
Author: 
Recipe type: Dessert
Cuisine: Cupcakes
Prep time: 
Cook time: 
Total time: 
Ingredients
Cupcakes
  • Betty Crocker Devils Food Cake Mix, unprepared
  • 1 (15 oz) can solid pack pumpkin
  • 2 egg whites
Chocolate Glaze
  • 1 cup powdered sugar
  • 1 Tbsp baking cocoa
  • 2 Tbsp fat free milk
Instructions
  1. Mix together cupcake ingredients. The batter will be thick.
  2. Spoon into greased mini muffin pans.
  3. Bake at 350 degrees for 10 minutes.
  4. Mix together glaze ingredients and drizzle over cupcakes