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Pumpkin Chip Cupcakes

By: Jacinta Ransom

"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"

Rating: Read Reviews (12)

Rate/Review | 863 people have saved this

Prep Time:
20 Min

Cook Time:
20 Min

Ready In:
40 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 15 servings

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 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
miniature chocolate chips
FROSTING:
1 (8 ounce) package cream cheese, softened
1/4 cup butter or margarine, softened
1 teaspoon vanilla extract
2 cups confectioners' sugar

Directions

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.
Fill greased or foil-lined muffin cups three-fourths full. Bake at 350 degrees F 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.
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.