• image (Stylehive)

  • Fall is among us!! WOOHOOO!!!! I seriously don't think I have ever been so ready for a new season. Fall in Fayetteville is truly amazing and I seriously LOVE everything about this season; Razorback football, crisp beautiful weather, beautiful trees, some of my favorite recipes and fall decor.. can't get much better! 


On that fall note, I found this recipe that I want to try out for an upcoming fall event. I think these sound delicious! 


  • Pumpkin Chocolate Chip Cupcakes

  • 1 cup all-purpose flour
  • 3/4 cup whole wheat flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon 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 chopped walnuts
  • miniature chocolate chips

  • FROSTING:
  • 1 (8 ounce) package cream cheese, softened
  • 1/4 cup butter or margarine, softened
  • 1 teaspoon vanilla extract
  • 2 cups confectioners' sugar

Directions

  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 three-fourths full. Bake at 350 degrees F 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.
Recipe (allrecipes.com)

1 Comment