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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 Sep. 29, 2012 by Foreverdixie

This was a great recipe but wasn't overly pumpkin-y tasting (which was great for the little ones who don't like pumpkin). The cupcakes were very moist and so was the frosting - but it did make a lot. I decorated each with a little mallowcreme pumpkin and piped on some leaves. It looked really nice (I also reduced fat by using fat-free cream cheese).

Reviewed on Dec. 08, 2011 by sachin_jain

Nice recipe!! Will definitely try this out.

Reviewed on Nov. 16, 2011 by bereitbach

I made these cupcakes for our church fellowship this past weekend and they were a great success. Followed the recipe exactly except that I thought there was too much frosting. I used what I needed to cover the cupcakes and used the rest to fill a pumpkin roll. (Worked out great since a 15 oz can of pumpkin equals 1 2/3 cups. 1 cup for this recipe and 2/3 cup for the pumpkin roll-another Taste of Home recipe)

Reviewed on Oct. 28, 2011 by cseibel

I absolutely love this recipe. I make it all the time, and the frosting is my go-to cream cheese frosting recipe. I usually leave out the nuts (personal preference) and I occasionally use a whole can of pumpkin and omit the oil for a lower fat version!