Pumpkin Chip Cupcakes 2

By SewingDragonfly

From Taste of Home

Ingredients

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

Details

Servings 15

Preparation

Step 1

In a large bowl, combine the first seven 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 near 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.