Allergy Free Pumpkin Chocolate Chip Cupcakes

If you were reading my blog last Fall, you know of my love for all things pumpkin. After seeing pumpkin oats over at Carrots ‘N’ Cake this morning, my pumpkin cravings were ignited, and I couldn’t resist making a pumpkin treat when I got home. These yummy muffins are vegan, as well as dairy free, nut free, and egg free. I used the Cherrybrook Kitchen yellow cake mix and the Enjoy Life dairy free chocolate chips! Even though it is close to 100 degrees outside in the Texas heat, I felt like it was Fall as I enjoyed these moist pumpkin chocolate chip filled cupcakes. I am trying to resist going back for another bite as I write this!

1 box Cherrybrook Kitchen Yellow Cake Mix

1 cup Enjoy Life Dairy Free Chocolate Chips

1 can (15 0z.) pumpkin

3/4 cup water

1. Preheat oven to 350 degrees. Prepare cupcake pan with liners or cooking spray.

2. Combine cake mix, pumpkin, and water until well blended.

3. Stir in chocolate chips.

4. Fill each cupcake liner 2/3 full with mix.

5. Bake for 25-30 minutes.

6. Let cool and enjoy!