Ingredients for Pumpkin Chip Cupcakes
- All Purpose Flour
- Whole Wheat Flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- Ground Nutmeg
- 2 large eggs
- Canned Pumpkin
- Vegetable Oil
- 1/2 cup honey
- 1/4 cup water
- 1 1/2 cups chocolate chips
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How to Make Pumpkin Chip Cupcakes
- Preheat oven to 350°F (175°C). Line a muffin tin with paper liners.
- In a large bowl, whisk together 2 cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon baking powder, 1 teaspoon ground cinnamon, 1/2 teaspoon ground ginger, 1/2 teaspoon ground cloves, and 1/2 teaspoon salt.
- In a separate bowl, whisk together 2 large eggs, 1 (15 ounce) can pumpkin puree, 1/2 cup vegetable oil, 1/2 cup honey, and 1/4 cup water.
- Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Be careful not to overmix.
- Gently fold in 1 1/2 cups chocolate chips.
- Fill the prepared muffin cups ¾ full.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cupcakes cool in the tin for 10 minutes before transferring them to a wire rack to cool completely.
- **For the Cream Cheese Frosting:** In a medium bowl, beat together 8 ounces cream cheese (softened), 1/2 cup unsalted butter (softened), and 1 teaspoon vanilla extract until smooth and creamy.
- Gradually add 3 cups powdered sugar, beating until light and fluffy. Add more powdered sugar, if needed, to reach desired consistency.
- Frost the cooled cupcakes and enjoy!
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
40g
Fat
10g
Carbs
5g
