Pumpkin Chip Cupcakes

• 1 cup all-purpose flour
• 34 cup whole wheat flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 12 teaspoon salt
• 12 teaspoon ground cinnamon
• 14 teaspoon ground nutmeg
• 2 eggs, lightly beaten
• 1 cup canned pumpkin
• 12 cup vegetable oil
• 12 cup honey
• 13 cup water
• 12 cup chopped walnuts
• 1 cup miniature chocolate chip
• 1 (8 ounce) package cream cheese, softened
• 14 cup butter, softened
• 1 teaspoon vanilla extract
• 2 cups confectioners' sugar

1. In large bowl, combine first 7 ingredients.
2. Combine the eggs, pumpkin, oil, honey and water; mix well.
3. Stir into dry ingredients just until combined; fold in walnuts and chocolate chips.
4. Fill greased or foil-lined muffin cups three-fourths full.
5. Bake at 350 for 20-25 minutes or until a toothpick comes out clean.
6. Cool for 10 minutes before removing from pans to wire racks to cool completely.
7. For frosting, in a small mixing bowl, beat the cream cheese, butter, and vanilla until fluffy.
8. Gradually beat in confectioners sugar until smooth.
9. Frost cooled cupcakes.

flour, whole wheat flour, baking powder, baking soda, salt, ground cinnamon, ground nutmeg, eggs, pumpkin, vegetable oil, honey, water, walnuts, chocolate chip, cream cheese, butter, vanilla, sugar

Taken from www.food.com/recipe/pumpkin-chip-cupcakes-134454 (may not work)