Pumpkin Chip Cupcakes

Submitted by Kelly

"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)"

 

• Ready In: 40mins
• Ingredients: 13
• Yields: 24 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 (fresh is best)
• 2 eggs, lightly beaten
• 1 cup canned pumpkin
• 1⁄2 cup vegetable oil
• 1⁄2 cup honey
• 1⁄3 cup water
• 1 cup chocolate chips

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.

Reviews

[Stephles]

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.