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    Pumpkin Chip Cupcakes

    Source of Recipe


    List of 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 canola oil
    1/2 cup honey
    1/3 cup water
    1/2 cup chopped walnuts
    1 cup miniature chocolate chips

    1 package (8 ounces) cream cheese, softened
    1/4 cup butter, softened
    1 teaspoon vanilla extract
    2 cups confectioners' sugar


    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.
    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.
    For frosting, in a small bowl, beat the cream cheese, butter and vanilla until fluffy. Gradually beat in confectioners' sugar until smooth. Frost cooled cupcakes.
    Yield: 15 cupcakes.




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