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Pumpkin Chip Cupcakes

Pumpkin Chip Cupcakes
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
15 ServingsPrep: 20 min. Bake: 20 min. + cooling

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
© Taste of Home 2013

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Pumpkin Chip Cupcakes (continued)

Directions (continued)

  • 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.
Nutrition 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.
© Taste of Home 2013