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Ingredients
| all-purpose flour (unsifted): 1 cup |
| whole wheat flour: 3/4 cup |
| baking powder: 1 tsp |
| baking soda: 1 tsp |
| salt: 1/2 tsp |
| ground cinnamon: 1/2 tsp |
| ground nutmeg: 1/4 tsp |
| eggs: 2 (lightly beaten) |
| canned pumpkin: 1 cup |
| vegetable oil: 1/2 cup |
| honey: 1/2 cup |
| water: 1/3 cup |
| walnuts (chopped): 1/2 cup |
| mini chocolate baking chips: 1 cup |
| cream cheese: 1 8oz package (softened) |
| salted butter: 1/4 cup (softened) |
| vanilla extract: 1 tsp |
| powdered sugar (unsifted): 2 cups |
Pumpkin Chip Cupcakes
Credit: Food.com
User rating:
-
Prep Time
15 min -
Cook Time
25 min -
Servings
15 serving(s)
Tags
- 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.