Pumpkin Chip Cupcakes

Ingredients

• • 1 cup all-purpose flour
• • 0 3/4 cup whole wheat flour
• • 1 teaspoon baking powder
• • 1 teaspoon baking soda
• • 1 1/2 teaspoon salt
• • 1 1/2 teaspoon ground cinnamon
• • 1 1/4 teaspoon ground nutmeg
• • 2 units eggs, lightly beaten
• • 1 cup canned pumpkin
• • 1 1/2 cup vegetable oil
• • 1 1/2 cup honey
• • 1 1/3 cup water
• • 1 1/2 cup chopped walnuts
• • 1 cup miniature chocolate chips

Instructions

1. Preheat your oven to 350°F (175°C). Grease or line 15 muffin cups with foil or paper liners.
2. In a large mixing bowl, whisk together the all-purpose flour, whole wheat flour, baking powder, baking soda, salt, ground cinnamon, and ground nutmeg.
3. In a separate bowl, combine the eggs, canned pumpkin, vegetable oil, honey, and water. Mix them thoroughly.
4. Gradually pour the wet mixture into the bowl containing the dry ingredients. Stir just until combined, careful not to overmix.
5. Gently fold in the chopped walnuts and miniature chocolate chips.
6. Divide the batter evenly among the prepared muffin cups, filling each three-quarters full.
7. Bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow the cupcakes to cool in the pan for 10 minutes. Then transfer them to a wire rack to cool completely.

Recipe from BakeBot • 10/31/2026