Clarion County Recipe of the Day: Pumpkin Chip Cupcakes

J.C. Taggart

J.C. Taggart

Published October 2, 2019 4:01 am
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This recipe is the perfect autumn snack!

Pumpkin Chip Cupcakes

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 large eggs, lightly beaten, room temperature
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 — 8 oz. package cream cheese, softened
1/4 cup butter, softened
1 teaspoon vanilla extract
2 cups confectioners’ sugar

Directions

~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 to 25 minutes (until a toothpick inserted in the center 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 cupcakes.

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