Pumpkin Chip Cupcakes
Total TimePrep: 20 min. Bake: 20 min. + cooling
My brother loved these! Moist with a hit of pumpkin and melty chocolate!!
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).
Nice recipe!! Will definitely try this out.
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)
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!
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!
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.
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.
I LOOOOOOVE these cupcakes! Delicious! Eating one right now! :)
this recipe calls for walnuts but the photo clearly shows pecans. is one favored over the other??