Pumpkin Chip Cupcakes
Total TimePrep: 20 min. Bake: 20 min. + cooling
- 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
- 1 package (8 ounces) cream cheese, softened
- 1/4 cup butter, softened
- 1 teaspoon vanilla extract
- 2 cups confectioners' sugar
- 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.
- Fill 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.
- 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 Facts1 cupcake: 388 calories, 22g fat (9g saturated fat), 53mg cholesterol, 276mg sodium, 46g carbohydrate (31g sugars, 3g fiber), 5g protein.
Follow along as we show you how to make these fantastic recipes from our archive.
Apr 11, 2014
My brother loved these! Moist with a hit of pumpkin and melty chocolate!!
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).
Dec 8, 2011
Nice recipe!! Will definitely try this out.
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)
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!
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!
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.
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.
Nov 6, 2009
I LOOOOOOVE these cupcakes! Delicious! Eating one right now! :)
Nov 24, 2008
this recipe calls for walnuts but the photo clearly shows pecans. is one favored over the other??