Pumpkin Chip Cupcakes |
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| Servings | Preparation Time | Cooking Time | Calories | Saturated Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 15 cupcakes | |||||||||
| 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 chips | FROSTING: 1 package (8 ounces) cream cheese, softened |
| 1/4 cup butter, softened | 1 teaspoon vanilla extract | 2 cups confectioners' sugar |
| pecan halves, optional | ||
| 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. Fill greased or foil-lined muffin cups three-fourths full. Bake at 350 F. for 20-25 minutes or until a toothpick comes our clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. |
| 2 | 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. Top each with a pecan half if desired. |