- 1 14-ounce package pumpkin bread quick bread mix
- 1 cup milk or water
- 1/3 cup oil
- 2 eggs
- 1/4 cup mini chocolate chips
- 1 16-ounce can cream cheese frosting
- Black and orange pumpkin sprinkles
Preheat oven to 350ºF. Grease or paper-line 48 mini-muffin tins.
Combine quick bread mix, milk, oil and eggs in a medium mixing bowl until thoroughly combined. Stir in dried cranberries and chocolate chips.
Bake 13 minutes or until cupcakes test done. Remove from pan; cool on wire rack.
Frost with cream cheese frosting. Decorate with black and orange pumpkin sprinkles.
Makes 48 mini-cupcakes.
PER SERVING: Calories 102, Protein 1gram, Carb. 16grams, Fat 4grams, Chol. 9mg, Dietary Fiber <1gram, Sugar 13grams, Vitamin A 18RE, Vitamin E <1mg, Vitamin C <1mg, Sodium 62mg, Pot. 23mg, Iron <1mg, Calcium 10mg