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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 12 |
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OO These sound so yummy. Can't wait to try them. 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 chip |
1 (8 ounce) package cream cheese, softened |
1/4 cup butter, softened |
1 teaspoon vanilla extract |
2 cups confectioners' sugar |
Directions:
1. In large bowl, combine first 7 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 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.
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