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