Toasted Marshmallow Chumpkin Cupcakes

Preheat oven according to cake mix package instructions.

In a medium mixing bowl combine cake mix and pumpkin. Stir to combine. Let mix rest while you place liners in two 12-count cupcake tins (actually you’ll only need to line 18).

Fill each cup 2/3 full. Bake for 5 minutes then remove the pans from the oven and push 1 unwrapped Hershey’s Kiss into each cupcake. Put pans back in the oven to continue baking.

Approximately 8 minutes before the cupcakes are done, remove pans from the oven and top each cake with 1 marshmallow. Then put pans back in the oven and continue to bake until done.

Remove from oven and move to a cooling rack to cool to room temperature. Store in an airtight container to keep the marshmallow topping moist.

Nutrition Information:
Serving – 1 Cupcake
Calories – 64
Fat – 2g
Carbohydrates – 12g
Fiber – 1g
Protein – 1g