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Semi-homemade pumpkin spice chocolate chip cupcakes are moist and tasty. They are easy to make and use common spices that most folks have on hand.

Pumpkin is nutrient rich. It is high in fiber, vitamin A, potassium as well as other vitamins and minerals. It may be considered a fall fruit but I incorporate it into recipes year round.

These cupcakes are in my dessert rotation and we never get tired of eating them. For special occasions, I’ll frost them but the rest of the time we eat them plain with a dollop of Reddi-wip or a drizzle of caramel or chocolate sauce on top.

Please see the recipe card below for exact amounts and directions.

Ingredient Round Up

Sugar free yellow cake mix – I use Pillsbury but a regular cake mix can be used for those who don’t tolerate sugar substitutes.
Canned pumpkin
Egg whites – Whole eggs can be substituted.
Sugar free chocolate chips – I used Bake Believe semi-sweet chocolate chips.
Cinnamon, nutmeg and ginger

Making the Cupcakes

Preheat the oven and then line your cupcake tins with foil liners and set aside.
Place the cake mix in a large mixing bowl. Add the cinnamon, nutmeg and ginger to the mix.

Use a fork or wooden spoon and stir the spices into the cake mix until they are incorporated uniformly.
Add the pumpkin and egg whites to the cake mix.

Add a third of the water to the bowl and with a hand mixer slowly start to mix the pumpkin and egg whites into the mix. Continue to mix as you add the water until all the water has been mixed into the batter.
Add the chocolate chips to the batter.

Fold the chocolate chips into the batter. Use a scooper and place the batter in the foil lined cupcake tins and pop into the oven to bake.
After the cupcakes are removed from the oven allow them to cool for 10 min and then transfer then to a cooling rack to cool completely.

Serve and enjoy. The extra cupcakes freeze well. Place them on a quarter cake sheet pan. Place a sheet of wax paper on top of the first layer and make a second layer of cupcakes. Cover with plastic wrap and place in the freezer. Once they are frozen, transfer them to a freezer bag and return to the freezer.

Serving Ideas

These cupcakes make a wonderful mid-afternoon snack with a cup of tea or coffee.
They can be served for dessert with a drizzle of chocolate or carmel sauce and topped with a small dollop of Reddi-wip.
They can be frosted for a special occasion such as a birthday or holiday celebration. You can splurge and make a cream cheese frosting or you can lighten it up by making a cream cheese glaze instead.

WW – 2 pt