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?