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Pumpkin Chip Cupcakes Recipe

Pumpkin Chip Cupcakes Recipe photo by Taste of Home

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I love these cupcakes that are loaded with chocolate chips and chopped walnuts. My mom makes them for dessert on special occasions or for a sweet autumn snack. -Jacinta Ransom, South Haven, Michigan

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Pumpkin Chip Cupcakes Recipe

Prep: 20 min. Bake: 20 min. + cooling

Yield: 15 Servings

20 20 40

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 canola oil
1/2 cup honey
1/3 cup water
1/2 cup chopped walnuts or pecans
1 cup miniature chocolate chips
FROSTING:
1 package (8 ounces) cream cheese, softened
1/4 cup butter, softened
1 teaspoon vanilla extract
2 cups confectioners' sugar

Directions

In a large bowl, combine the first seven ingredients. Combine the eggs, pumpkin, oil, honey and water. 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 inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
For frosting, in a small bowl, beat the cream cheese, butter and vanilla until fluffy. Gradually beat in confectioners' sugar until smooth. Frost cupcakes. Yield: 15 cupcakes.

Nutritional Facts 1 serving (1 each) equals 388 calories, 22 g fat (9 g saturated fat), 53 mg cholesterol, 276 mg sodium, 46 g carbohydrate, 3 g fiber, 5 g protein.

Originally published as Pumpkin Chip Cupcakes in Taste of Home October/November 2003, p35

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Reviews for Pumpkin Chip Cupcakes

Pumpkin Chip Cupcakes

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Reviewed on Nov. 09, 2010 by BeautimusBakestress

I made this recipe for the first time last night. The cream cheese frosting really makes this recipe out of this world! I was pleasantly surprised to find there is no sugar in this recipe (except for the frosting). No one taste is too over powering - it is a great balance between the pumpkin, chocolate and pecans. I think the flavor resembles carrot cake. Next time, I may add more chocolate chips - they just seem to disappear with all that luscious frosting! AWESOME!

Reviewed on Oct. 16, 2010 by trinakitty

Good cupcakes ...but they didn't really taste very "pumpkinie" It tasted more like a chocolate chips cupcake then a pumpkin based cupcake. But it still tasted good.

Reviewed on Oct. 14, 2010 by mainsqueez

Love these. I like the cupcake itself, but the frosting makes it even better. The frosting is to die for! Together, they make a great combo. Love 'em.

Reviewed on Nov. 06, 2009 by Charobic

I LOOOOOOVE these cupcakes! Delicious! Eating one right now! :)

Reviewed on Dec. 26, 2008 by lrperron@hotmail.com

Reviewed on Nov. 24, 2008 by nanner 4

this recipe calls for walnuts but the photo clearly shows pecans. is one favored over the other??

Reviewed on Jul. 22, 2008 by zucchini lady

I made this a cake for an after church function - was a great hit - came home with an empty dish - very moist and tasty - will go in my "favorites" as I love pumpkin in anything! Thanks for sharing this