Pumpkin Chip Cupcakes

By SewingDragonfly

My Notes - I frosted with Cream Cheese frosting recipe from the Cupcake Doctor and sprinkled with tiny fall leaves.

I made these for Thanksgiving 2007 to take to Mom’s. Donn thought they were the best I ever made.

Ingredients

• 1 cup all-purpose flour
• 1 cup sugar
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/4 teaspoon ground cinnamon
• 2 eggs, slightly beaten
• 1 cup canned pumpkin
• 1/2 cup vegetable oil
• 1/2 cup pecans, chopped
• 1/3 cup miniature semisweet chocolate chips

Details

Servings 15

Preparation

Step 1

Preheat oven to 350 degrees. Line muffin tins with 15 paper baking cups or grease muffin cups; set aside.

Combine flour, sugar, baking powder, baking soda, salt and cinnamon in medium bowl.

In another medium bowl, combine eggs, pumpkin and oil. Add all at once to flour mixture; stir just until moistened. Fold in pecans and chocolate pieces. Spoon batter into prepared muffin cups, filling each about 2/3 full.

Bake for 20-25 minutes or until toothpick inserted near centers comes out clean. Cool in muffin cups on wire rack for 5 minutes. Remove from muffin cups. Cool on wire rack.