Prep 20 mins
Cook 25 mins
I must post this recipe as I could not find anything close on 'Zaar. These are not only delicious but a great cupcake to travel when sharing with friends, co-workers or school, and picnics too!
- 3 cups flour
- 3 cups sugar
- 1 cup oil
- 4 eggs
- 2 cups pumpkin puree
- 2 teaspoons baking soda
- 1 teaspoon cinnamon
- 1 teaspoon nutmeg
- 1 teaspoon ground cloves
- 1⁄2 teaspoon baking powder
- 1 cup chopped pecans
- 2⁄3 cup water
- 1 teaspoon salt
- 8 ounces cream cheese
- 1⁄3 cup sugar
- 1 egg
- 6 ounces chocolate chips
- Now the recipe I got did not give instructions so I tried to remember how oil batters work best. The way I did it came out great.
- Mix all dry ingredients in medium bowl.
- In large bowl add eggs and oil and beat with mixer.
- Add pumpkin. Also one can equals 15 oz. and that is all I used.
- Slowly add flour mix, then water.
- Pour into paper cup lined muffin tin half way, do not overfill.
- Add a tablespoon of topping mixture on top and sprinkle chips on top.
- Bake at 350 degrees, 25-30 minutes. Mine were done in 23.
- This makes a lot of cupcakes. I recommend you double the topping recipe and be very generous with it, adding even more than a tablespoon. I found myself short with single recipe amount despite not adding more than called for. This is a very sturdy and forgiving batter. I only had one tin so batter sat for a long time. I had to leave house unexpectedly. I put batter in fridge for 1/2 hour and still remaining cupcakes came out of oven fabulous.
These are incredibly good! I used goat's cream cheese and made the batter gluten free using gluten free all purpose flour mix, and DH and I were raving. As I didn't want so many cupcakes, I halved the recipe except for the topping, and I'd really suggest to double the topping if you make the whole amount of cupcakes. I will definitely make these again, they are utterly yummy. Thanks for sharing!
Made for PAC Fall 2012