Fall is finally here. The first day of autumn was September 22nd. Get out your fall decor. Go and buy some pumpkins. And get in the kitchen and make something yummy.
I found this recipe in Taste of Home two years ago when we were living in Philly. I used to make it as a special treat for us in our apartment on cool fall days. I also made it while in Philly to share with my northern friends at our monthly book club meeting. They had a fit over cream cheese icing. Another great thing about this recipe besides how delicious it is, is that it uses whole wheat flour and is sweetened with honey. Aside from the icing and chocolate chips it is relatively healthy. Enjoy!
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 or pecans
1 cup miniature chocolate chips
FROSTING:
1 package (8 ounces) 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 20-25 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.
From tasteofhome.com Sep 28, 2009
Copyright Reiman Media Group, Inc © 2009
Yum-o! I will be making these ASAP!
ReplyDeletethose look so yummy!! I've got to make them soon! From the picture, they look orange & blue... an added bonus fi making them for tailgating!
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