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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 15 |
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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 king arthur unbleached all-purpose flour |
3/4 cup king arthur premium 100% 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:
1. 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.
2. 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.
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. Yield: 15 cupcakes.
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