PUMPKIN CHIP CUPCAKES
I love these cupcakes that are loaded with chocolate chips and chopped walnuts. My mom makes them for dessert on special occasions or for a sweet autumn snack. -Jacinta Ransom, South Haven, Michigan
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 15 cupcakes.
Number Of Ingredients 19
Steps:
- 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.
Nutrition Facts : Calories 388 calories, Fat 22g fat (9g saturated fat), Cholesterol 53mg cholesterol, Sodium 276mg sodium, Carbohydrate 46g carbohydrate (31g sugars, Fiber 3g fiber), Protein 5g protein.
WHITE CHOCOLATE PUMPKIN SPICE MUFFINS
The perfect fall muffin recipe. The combination of the pumpkin and white chocolate are reminiscent of pumpkin cheesecake. Yum! For a lighter muffin be sure to sift your flour and level off the measuring cup. Do not over-mix batter to ensure your muffins are tender.
Provided by Danielle Lockley
Categories Bread Quick Bread Recipes Pumpkin Bread Recipes
Time 30m
Yield 9
Number Of Ingredients 14
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Line 9 muffin cups with paper muffin liners.
- Whisk 1 1/2 cups sifted flour, white sugar, brown sugar, pumpkin pie spice, baking powder, and salt together in a large bowl. Stir pumpkin puree, vegetable oil, milk, egg, vanilla extract, and lemon extract together in another bowl.
- Pour pumpkin puree mixture into flour mixture; stir until batter is just combined.
- Stir white chocolate chips and 1 tablespoon flour together in a bowl until chips are coated. Fold chips into batter; spoon batter into prepared muffin cups.
- Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, 15 to 20 minutes.
Nutrition Facts : Calories 323.2 calories, Carbohydrate 44.5 g, Cholesterol 24.6 mg, Fat 14.5 g, Fiber 1.1 g, Protein 4.5 g, SaturatedFat 4.6 g, Sodium 300.2 mg, Sugar 26.6 g
PUMPKIN CHOCOLATE CHIP CUPCAKES
From a Pillsbury cookbook. These are a big hit for all those who I've made them for, the cinnamon frosting really makes this recipe.
Provided by Bopp5018
Categories Dessert
Time 50m
Yield 24 Cupcakes, 24 serving(s)
Number Of Ingredients 10
Steps:
- Heat oven to 350°F Line 24 muffin cups with paper baking cups. In large bowl, combine all cupcake ingredients except chocolate chips; beat at low speed until moistened. Beat 2 minutes at high speed. Fold in chocolate chips. Fill paper-lined muffin cups 3/4 full.
- Bake at 350°F for 15 to 20 minutes or until toothpick inserted in center comes out clean. Cool in pan 5 minutes. Remove from pan; cool 20 minutes or until completely cooled.
- Stir cinnamon into vanilla frosting. Frost cooled cupcakes.
Nutrition Facts : Calories 247.1, Fat 11.4, SaturatedFat 2.8, Cholesterol 23.7, Sodium 211.1, Carbohydrate 35.5, Fiber 1.1, Sugar 25.6, Protein 2.2
CHOCOLATE CHIP PUMPKIN CUPCAKES
Make and share this Chocolate Chip Pumpkin Cupcakes recipe from Food.com.
Provided by chen1702
Categories Dessert
Time 45m
Yield 12 Cupcakes, 12 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 400 degrees F. Line cupcake pan.
- Mix together sugar, applesauce, and eggs. Add pumpkin and water.
- In a separate bowl mix flour, baking soda, baking powder, ground cloves, ground cinnamon, salt, and nutmeg.
- Fill each cup 2/3 full. Bake for 20-25 minutes.
Nutrition Facts : Calories 159.2, Fat 3.2, SaturatedFat 1.6, Cholesterol 35.2, Sodium 173.6, Carbohydrate 30.9, Fiber 1.4, Sugar 16.9, Protein 3.1
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