Ingredients:
1 c. all-purpose flour
3/4 c. whole wheat flour
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1/2 tsp. ground cinnamon
1/4 tsp. ground nutmeg
2 eggs, lightly beaten
1 c. canned pumpkin
1/2 c. vegetable oil
1/2 c. honey
1/3 cu. water
1/2 c. chopped walnuts
3/4 c. miniature chocolate chips
Frosting:
1 (8 oz.) package cream cheese, softened
1/4 c. butter, softened
1 tsp. vanilla extract
2 c. powdered sugar
Directions:
-In a large bowl, combine the first seven ingredients. Combine the eggs, pumpkin, oil, honey, and water; mix well. Stir into dry ingredients just until combined; fold in walnuts, and chocolate chips.
-Fill greased or foil-lines muffin cups three-fourths full. Bake at 350 degrees for 15-20 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 mixing bowl, beat the cream cheese, butter and vanilla until fluffy. Gradually beat in powdered sugar until smooth. Frost cooled cupcakes.
Serves 15
