Ingredients
1 cup all-purpose flour3/4 cup whole wheat flour1 teaspoon baking powder1 teaspoon baking soda1/2 teaspoon salt1/2 teaspoon ground cinnamon1/4 teaspoon ground nutmeg2 large eggs, lightly beaten, room temperature1 cup canned pumpkin1/2 cup canola oil1/2 cup honey1/3 cup water1/2 cup chopped walnuts or pecans1 cup miniature chocolate chipsFROSTING:1 package (8 ounces) cream cheese, softened1/4 cup butter, softened1 teaspoon vanilla extract2 cups confectioners’ sugar
Preparation
In a large bowl, combine the first 7 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 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.
