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Pumpkin Chip Cupcakes

8 reviews
Total Time
Prep: 20 min. Bake: 20 min. + cooling

By Taste Of Home Editorial Team

Recipe by Jacinta Ransom, South Haven, Michigan

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Nov. 03, 2022

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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Test Kitchen Approved

Pumpkin Chip Cupcakes

8 reviews
Prep Time 20 min
Cook Time 20 min
Yield 15 cupcakes

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 large eggs, lightly beaten, room temperature
  • 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
Text Ingredients

Directions

  1. In a large bowl, combine the first 7 ingredients. Combine the eggs, pumpkin, oil, honey and water. Stir into dry ingredients just until combined; fold in walnuts and chocolate chips.
  2. Fill 15 greased or foil-lined muffin cups three-fourths full. Bake at 350° for 20-25 minutes or until a toothpick inserted in 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.

Nutrition Facts

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

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