Name: Pumpkin Chip Cupcakes
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 15 servings
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 large eggs, lightly beaten, room temperature; 1 cup canned pumpkin; 1/2 cup canola oil; 1/2 cup honey; 1/3 cup water; 1/2 cup chopped walnuts or pecans; 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

I love these cupcakes that are loaded with chocolate chips and chopped walnuts. My mom makes them for dessert on special occasions or for a sweet autumn snack. -Jacinta Ransom, South Haven, Michigan

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 large eggs, lightly beaten, room temperature

1 cup canned pumpkin

1/2 cup canola oil

1/2 cup honey

1/3 cup water

1/2 cup chopped walnuts or pecans

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

Instructions

1 In a large bowl, combine the first 7 ingredients. Combine the eggs, pumpkin, oil, honey and water. Stir into dry ingredients just until combined; fold in walnuts and chocolate chips.

2 Fill 15 greased or foil-lined muffin cups three-fourths full. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.

3 For frosting, in a small bowl, beat the cream cheese, butter and vanilla until fluffy. Gradually beat in confectioners' sugar until smooth. Frost cupcakes.