Pumpkin Chip Cupcakes
CATEGORIES
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 chips
DIRECTIONS
  1. 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.
  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. Yield: 15 cupcakes
RECIPE BACKSTORY
From Taste of Home These cupcakes are loaded with chocolate chips and chopped walnuts.