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Breakfast

Pumpkin Chip Cupcakes

Moist pumpkin cupcakes packed with warm spices and chocolate chips for a cozy fall treat. Perfectly balanced sweetness with a hint of cinnamon and nutmeg, ideal for holiday gatherings or a seasonal dessert.

Prep Time:

10 mins

Cook Time:

10 mins

Total Time:

20 mins

Servings:

4

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

  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.