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Pumpkin Chip Cupcakes Recipe
Pumpkin Chip Cupcakes Recipe photo by Taste of Home
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Pumpkin Chip Cupcakes Recipe

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4.5 11 17
Publisher Photo
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
TOTAL TIME: Prep: 20 min. Bake: 20 min. + cooling
MAKES:15 servings
TOTAL TIME: Prep: 20 min. Bake: 20 min. + cooling
MAKES: 15 servings

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

Nutritional Facts

388 calories: 1 each, 22g fat (9g saturated fat), 53mg cholesterol, 276mg sodium, 46g carbohydrate (31g sugars, 3g fiber), 5g protein .

Directions

  1. 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.
  2. 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.
  3. 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.
Originally published as Pumpkin Chip Cupcakes in Taste of Home October/November 2003, p35


Reviews for Pumpkin Chip Cupcakes

AVERAGE RATING
(17)
RATING DISTRIBUTION
5 Star
 (13)
4 Star
 (2)
3 Star
 (1)
2 Star
 (0)
1 Star
 (1)
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MY REVIEW
shayes078
Reviewed Apr. 11, 2014

"My brother loved these! Moist with a hit of pumpkin and melty chocolate!!"

MY REVIEW
Foreverdixie
Reviewed Sep. 29, 2012

"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)."

MY REVIEW
sachin_jain
Reviewed Dec. 8, 2011

"Nice recipe!! Will definitely try this out."

MY REVIEW
bereitbach
Reviewed Nov. 16, 2011

"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)"

MY REVIEW
cseibel
Reviewed Oct. 28, 2011

"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!"

MY REVIEW
BeautimusBakestress
Reviewed Nov. 9, 2010

"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!"

MY REVIEW
trinakitty
Reviewed Oct. 16, 2010

"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."

MY REVIEW
mainsqueez
Reviewed Oct. 14, 2010

"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."

MY REVIEW
Charobic
Reviewed Nov. 6, 2009

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

MY REVIEW
nanner 4
Reviewed Nov. 24, 2008

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

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