(Cupcakes) Pumpkin Chip Cupcakes
Becky Goertemoeller
ingredients
- Cupcakes:
- 1 cup all-purpose flour
- 3/4 cup whole wheat flour
- 1 tsp. baking powder
- 1 tsp. baking soda
- 1/2 tsp. salt
- 1/2 tsp. ground cinnamon
- 1/4 tsp. ground nutmeg
- 2 eggs, lightly beaten
- 1 cup canned pumpkin
- 1/2 cup vegetable oil
- 1/2 cup honey
- 1/3 cup water
- 1/2 cup chopped walnuts
- 1 cup miniature chocolate chips
- Frosting:
- 1 package (8 oz) cream cheese, softened
- 1/4 cup butter, softened
- 1 tsp. vanilla extract
- 2 cups confectioners’ sugar
directions
- 1
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.
- 2
Fill greased or foil lined muffin cups three-fourths full. Bake at 350 degrees 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.
- 3
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.
Source: Ruth Hess
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