Pumpkin Chocolate Chip Cupcakes

15 Servings

Prep: 20 min. Bake: 20 min. + cooling

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 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

Directions

• In a large bowl, combine the first seven ingredients. Combine the eggs, pumpkin, oil, honey and water. 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 inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
• For frosting, in a small bowl, beat the cream cheese, butter and vanilla until fluffy. Gradually beat in confectioners' sugar until smooth. Frost cupcakes. Yield: 15 cupcakes