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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 4 |
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These are so good I can’t believe it. Anytime I’ve made them they not only make the house smell yummy, but the kids eat them up! I never have many leftovers, and I am super popular when I take them to my son’s school as a teacher treat. Serve with Cream Cheese Frosting. ( /327620) 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 (fresh is best) |
2 eggs, lightly beaten |
1 cup canned pumpkin |
1/2 cup vegetable oil |
1/2 cup honey |
1/3 cup water |
1 cup chocolate chips |
Directions:
1. In a large bowl combine the first 7 ingredients. Combine eggs, pumpkin, oil, honey and water. Stir into dry ingredients until just combined. Fold in chocolate chips.
2. Fill foil lined muffin cups three-fourths full. Bake at 350 degrees for 20-25 minutes or until a toothpick comes out clean. Cool for ten 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 the confectioners’ sugar until smooth. Frost cooled cupcakes.
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