Pumpkin Chip Cupcakes
Ready In: 40 mins
Serves: 15
Yields: 15 cupcakes
Ingredients
- 1 cup all-purpose flour
- 3⁄4 cup whole wheat flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon ground cinnamon
- 1⁄4 teaspoon ground nutmeg
- 2 eggs, lightly beaten
- 1 cup canned pumpkin
- 1⁄2 cup vegetable oil
- 1⁄2 cup honey
- 1⁄3 cup water
- 1⁄2 cup chopped walnuts
- 1 cup miniature chocolate chip
Frosting
- 1 (8 ounce) package cream cheese, softened
- 1⁄4 cup butter, softened
- 1 teaspoon vanilla extract
- 2 cups confectioners' sugar
Directions
- In large bowl, combine first 7 ingredients. Combine the eggs, pumpkin, oil, honey and water; mix well. Stir into dry ingredients just until combined; fold in walnuts and chocolate chips.
- Fill greased or foil-lined muffin cups three-fourths full. Bake at 350 for 20-25 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
- For frosting, in a small mixing bowl, beat the cream cheese, butter, and vanilla until fluffy. Gradually beat in confectioners sugar until smooth. Frost cooled cupcakes.
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