Taste of Home
Pumpkin Chip Cupcakes
TOTAL TIME: Prep: 20 min. Bake: 20 min. + cooling
YIELD: 15 cupcakes.
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
Ingredients
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1 cup all-purpose flour
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3/4 cup whole wheat flour
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1 teaspoon baking powder
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1 teaspoon baking soda
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1/2 teaspoon salt
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1/2 teaspoon ground cinnamon
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1/4 teaspoon ground nutmeg
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2 large eggs, lightly beaten, room temperature
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1 cup canned pumpkin
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1/2 cup canola oil
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1/2 cup honey
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1/3 cup water
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1/2 cup chopped walnuts or pecans
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1 cup miniature chocolate chips
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FROSTING:
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1 package (8 ounces) cream cheese, softened
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1/4 cup butter, softened
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1 teaspoon vanilla extract
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2 cups confectioners' sugar
Directions
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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.
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2.
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.
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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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