I read earlier that there’s a shortage of eggs because so many of us are sitting at home, being responsible and social distancing, and killing all of this extra time (and stockpiled supplies) by BAKING.  I haven’t seen a lack of eggs yet where I shop, but with Easter less than 2 weeks away they’re sure to be scarce…

Enter the eggless Chocolate Chip Pumpkin Cupcakes (with cream cheese frosting).

AND… they’re made with real pumpkin so #Veggies

AND… they’re insanely easy

AND… you really need another AND????

Get a box of cake mix… I like using a spice cake or yellow cake mix myself.

Open a can (the regular size not the big honkin sized one) of pumpkin. Mix together.

That’s it.  If you want to add chocolate chips I used half a bag.  Bake at 350 for about 20 minutes. They don’t really rise up so you just have to check them.  If you push down a little and it springs back a bit – they’re done.

For a simple frosting… warm a block of cream cheese in the microwave so it’s mushy but not hot.  Add 2-4 cups of powdered sugar and mix well.  You can add a 1/2 tsp of vanilla if you want.

What are you baking?