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    You are in: Home / Recipes / Pumpkin Chip Cupcakes Recipe
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    Pumpkin Chip Cupcakes

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    15 mins

    25 mins

    **Kelly**'s Note:

    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)

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    Ingredients:

    Yield:

    Cupcakes

    Units: US | Metric

    Directions:

    1. 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. 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. 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.

    Ratings & Reviews:

    • on October 22, 2008

      45

      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.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Pumpkin Chip Cupcakes

    Serving Size: 1 (1101 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 136.7
     
    Calories from Fat 64
    47%
    Total Fat 7.2 g
    11%
    Saturated Fat 2.0 g
    10%
    Cholesterol 17.6 mg
    5%
    Sodium 147.8 mg
    6%
    Total Carbohydrate 17.8 g
    5%
    Dietary Fiber 1.3 g
    5%
    Sugars 10.0 g
    40%
    Protein 2.0 g
    4%

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