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Total Time
40mins
Prep 15 mins
Cook 25 mins

These are so good I can’t believe it. Anytime I’ve made them they not only make the house smell yummy, but the kids eat them up! I never have many leftovers, and I am super popular when I take them to my son’s school as a teacher treat. Serve with Cream Cheese Frosting. (http://www.recipezaar.com/327620)

Ingredients Nutrition

Directions

  1. In a large bowl combine the first 7 ingredients. Combine eggs, pumpkin, oil, honey and water. Stir into dry ingredients until just combined. Fold in chocolate chips.
  2. Fill foil lined muffin cups three-fourths full. Bake at 350 degrees for 20-25 minutes or until a toothpick comes out clean. Cool for ten minutes before removing from pans to wire racks to cool completely.
  3. For frosting, in a small mixing bowl, beat the cream cheese, butter and vanilla until fluffy. Gradually beat in the confectioners’ sugar until smooth. Frost cooled cupcakes.
Most Helpful

4 5

Substituted regular flour for the whole wheat and the batter was a little thin, but still taste good! And we used fresh pumpkin instead of canned. Totally plan on making them again.