Pumpkin Chip Cupcakes Recipe 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 of South Haven, Michigan
1 cup canned pumpkin
1 teaspoon baking soda
1 cup all-purpose flour
1 teaspoon baking powder
2 eggs, lightly beaten
1/2 cup honey
1/2 teaspoon salt
1/2 cup vegetable oil
1/2 cup chopped walnuts
1/2 teaspoon ground cinnamon
3/4 cup whole wheat flour
1/3 cup water
1/4 teaspoon ground nutmeg
miniature chocolate chips
1 teaspoon vanilla extract
1 (8 ounce) package cream cheese, softened
2 cups confectioners' sugar
1/4 cup butter or margarine, softened
Add Spiced Cream Cheese Frosting (optional)
In a large bowl, combine the first seven ingredients.
Combine the eggs, pumpkin, oil, honey and water; mix well. 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 degrees F for 20-25 minutes or until a toothpick comes out clean.
Cool for 10 minutes before removing from pans to wire racks to cool completely.
For frosting, in a small mixing bowl, beat the cream cheese, butter and vanilla until fluffy.
Gradually beat in confectioners' sugar until smooth. Frost cooled cupcakes.
|Pumpkin Chip Cupcakes Recipe|