Recipes
PUMPKIN CHIP CUPCAKES
Pumpkin Chip Cupcakes
From Taste of Home
These cupcakes are loaded with chocolate chips and chopped walnuts.
This recipe goes with: FROSTING:
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PrintINGREDIENTS
- 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 chips
DIRECTIONS
In a large bowl, combine the first seven ingredients. Combine the eggs, pumpkin, oil, honey and water; mix well. 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 comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
Yield: 15 cupcakes
RECIPE BACKSTORY
From Taste of Home
These cupcakes are loaded with chocolate chips and chopped walnuts.
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