Lyons Family Cookbook

Pumpkin Chip Cupcakes

--- CUPCAKES ---

1

cup

flour

3/4

cup

whole wheat pastry 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

cup

canned pumpkin

1/2

cup

vegetable oil

1/2

cup

honey

1/3

cup

water

1/2

cup

walnuts, chopped (optional)

1

cup

miniature chocolate chips

--- FROSTING ---

1

pkg

(8 oz) cream cheese, softened

1/4

cup

butter, softened

1

tsp

vanilla extract

2

cups

confectioner's sugar

--- GARNISH ---

12

pecan halves (optional)

1

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.

2

Fill greased or foil-lined muffin cups 3/4 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.

3

For Frosting: In a small mixing bowl, beat the cream cheese, butter and vanilla until fluffy. Gradually beat in confectioners' sugar until smooth. Frost cooled cupcakes.

Makes 18 cupcakes.