Pumpkin Chip Cupcakes
Bri
South Beach Phase 2 friendly dessert
ingredients
- 1 3/4 cup wheat flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 2 eggs, lightly beaten
- 1 cup canned pumpkin
- 1/2 canola oil
- 1/2 cup honey
- 1/3 cup water
- 1/2 cup chopped walnuts
- 1/2 cup mini chocolate chips
- Frosting:
- 1 8 oz package light cream cheese, softened
- 1/4 cup heart healthy butter substitute (ie: Smart Balance or Brummel & Brown)
- 1 tsp vanilla extract
- 1 cup baking Splenda
directions
- 1
In a large bowl, combine the first 7 ingredients. Combine the eggs, pumpkin, oil, honey and water, mix well. Stire into dry ingredients until combined. Fold in walnuts and chocolate chips.
- 2
Fill greased or foil-line muffin cups 3/4 full. Bake at 350 degrees for 20-25 mins or until a toothpick comes out clean. Cool for 10 mins before removing from pans to wire racks to cool completely.
- 3
For frosting, in a small mixing bowl, beat the cream cheese, butter and vanilla until fluffy. Gradually beat in Splenda until smooth. Frost cooled cupcakes.
Source: Bri
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