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Pumpkin Chip 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
  • Total Time
    Prep: 20 min. Bake: 20 min. + cooling
  • Makes
    15 cupcakes

Ingredients

  • 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
  • FROSTING:
  • 1 package (8 ounces) cream cheese, softened
  • 1/4 cup butter, softened
  • 1 teaspoon vanilla extract
  • 2 cups confectioners' sugar

Directions

  • 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 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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