Pumpkin Chip Cupcakes Recipe

4.5 11 17
Pumpkin Chip Cupcakes Recipe
Pumpkin Chip Cupcakes Recipe photo by Taste of Home
Publisher Photo

Pumpkin Chip Cupcakes Recipe

Read Reviews
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
MAKES:
15 servings
TOTAL TIME:
Prep: 20 min. Bake: 20 min. + cooling
MAKES:
15 servings
TOTAL TIME:
Prep: 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 vegetable oil
  • 1/2 cup honey
  • 1/3 cup water
  • 1/2 cup chopped walnuts
  • 1 cup miniature chocolate chips
  • FROSTING:
  • 1 package (8 ounces) cream cheese, softened
  • 1/4 cup butter or margarine, 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; 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. Yield: 15 cupcakes.
Originally published as Pumpkin Chip Cupcakes in Taste of Home October/November 2003, p35

Nutritional Facts

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

  • 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 vegetable oil
  • 1/2 cup honey
  • 1/3 cup water
  • 1/2 cup chopped walnuts
  • 1 cup miniature chocolate chips
  • FROSTING:
  • 1 package (8 ounces) cream cheese, softened
  • 1/4 cup butter or margarine, softened
  • 1 teaspoon vanilla extract
  • 2 cups confectioners' sugar
  1. In a large bowl, combine the first seven ingredients. Combine the eggs, pumpkin, oil, honey and water; mix well. 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 comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
  3. 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. Yield: 15 cupcakes.
Originally published as Pumpkin Chip Cupcakes in Taste of Home October/November 2003, p35

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Reviews forPumpkin Chip Cupcakes

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shayes078 User ID: 7084349 205731
Reviewed Apr. 11, 2014

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

MY REVIEW
Foreverdixie User ID: 6641314 136970
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 User ID: 4699743 73102
Reviewed Dec. 8, 2011

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

MY REVIEW
bereitbach User ID: 4958434 65801
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 User ID: 5573297 55752
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 User ID: 1841490 141937
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 User ID: 4766106 141919
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 User ID: 3538605 136967
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 User ID: 947618 205730
Reviewed Nov. 6, 2009

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

MY REVIEW
nanner 4 User ID: 3462384 128981
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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