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Pumpkin Chip Cupcakes

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    Source: www.healthyhomerecipes.comReport recipe

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    Nutrition Info . . .

    NutrientsProteins, Lipids, Carbohydrates, Cellulose
    VitaminsA, B1, B2, B3, B6, B9, B12, H, D
    MineralsSelenium, Zinc, Natrium, Fluorine, Chromium, Calcium, Potassium, Iron, Phosphorus, Cobalt

    Ingredients Jump to Instructions ↓

    1. 1 cup all-purpose flour

    2. 3/4 cup whole wheat flour

    3. 1 tsp baking powder

    4. 1 tsp baking soda

    5. 1/2 tsp salt

    6. 1/2 tsp ground cinnamon

    7. 1/4 tsp ground nutmeg

    8. 2 eggs, lightly beaten

    9. 1 cup canned pumpkin

    10. 1/2 cup vegetable oil

    11. 1/2 cup honey

    12. 1/3 cup water

    13. 1/2 cup chopped walnuts

    14. miniature chocolate chips

    15. FROSTING:

    16. 1 (8 ounce) package cream cheese , softened

    17. 1/4 cup butter or margarine, softened

    18. 1 tsp vanilla extract

    19. 2 cups confectioners' sugar

    Instructions Jump to Ingredients ↑

    1. 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.

    2. 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.

    3. 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.

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