Pumpkin Chip Cupcakes
- 1 cup all-purpose flour
- 34 cup whole wheat flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 12 teaspoon salt
- 12 teaspoon cinnamon, ground
- 14 teaspoon nutmeg, ground
- 2 eggs, lightly beaten
- 1 cup canned pumpkin
- 12 cup vegetable oil
- 12 cup honey
- 13 cup water
- 12 cup walnuts, chopped
- 1 cup miniature chocolate chip
- 1 package (8 ounce) cream cheese, softened
- 14 cup butter, softened
- 1 teaspoon vanilla extract
- 2 cups confectioners' sugar
DirectionsIn 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.