Pumpkin Chocolate Chip Cupcakes

Recipe via http://sweetrosestudio.com/2011/08/i-heart-pumpkin.html courtesy of Pillsbury.com

I {heart} Pumpkin

• 1 (1lb. 2.25oz.) pkg. pudding included yellow cake mix

• 1 c. canned pumpkin
• 1/2 c. water
• 1/3 c. oil
• 3 eggs
• 1 tsp. cinnamon
• 1/2 tsp. nutmeg
• 1 c. semisweet chocolate chips (mini or regular)
• Cinnamon Frosting (2 tsp. cinnamon and 1 16oz. can of vanilla frosting)

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