Pumpkin Chip Cupcakes

Name: Pumpkin Chip Cupcakes
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 15 cupcakes, 15 serving(s)
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; 1 cup miniature chocolate chip; 1 (8 ounce) package cream cheese, softened; 1/4 cup butter, softened; 1 teaspoon vanilla extract; 2 cups confectioners' sugar

Submitted by Courtly

"OO These sound so yummy! From taste of home. Can't wait to try them!"

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Ready In:: 40mins
Ingredients:: 18
Yields:: 15 cupcakes
Serves:: 15

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
1 cup miniature chocolate chip
Frosting
1 (8 ounce) package cream cheese, softened
¹⁄₄ cup butter, softened
1 teaspoon vanilla extract
2 cups confectioners' sugar

directions

In large bowl, combine first 7 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 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.