Pumpkin Chocolate Chip Cupcakes Recipes
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.
PUMPKIN CHOCOLATE CHIP MUFFINS
Moist and delicious muffins! You may use up to one cup of chocolate chips if you like!
Provided by Donna Breault
Categories Bread Quick Bread Recipes Pumpkin Bread Recipes
Time 30m
Yield 12
Number Of Ingredients 13
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Grease and flour muffin pan or use paper liners.
- Mix sugar, oil, eggs. Add pumpkin and water. In separate bowl mix together the baking flour, baking soda, baking powder, spices and salt. Add wet mixture and stir in chocolate chips.
- Fill muffin cups 2/3 full with batter. Bake in preheated oven for 20 to 25 minutes.
Nutrition Facts : Calories 197.3 calories, Carbohydrate 30.4 g, Cholesterol 31 mg, Fat 7.7 g, Fiber 1.4 g, Protein 3.1 g, SaturatedFat 2.2 g, Sodium 181.3 mg, Sugar 16.9 g
CHOCOLATE-PUMPKIN CUPCAKES
As I was craving a seasonal treat to use some leftover canned pumpkin, I created this modification of a widely available chocolate cake recipe. These delights are moist and delicious! You may frost with your favorite buttercream or cream cheese frosting and decorate, or leave plain. These babies are so moist, they don't demand frosting.
Provided by MMMICHELLE
Categories Fruits and Vegetables Vegetables Squash
Time 45m
Yield 24
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line two 12-cup muffin tins with paper liners.
- Combine sugar, flour, cocoa powder, baking powder, baking soda, and salt in the bowl of an electric mixer. Mix briefly until combined. Add pumpkin, milk, canola oil, and vanilla extract; mix on medium speed for 2 minutes. Add water and mix until just blended.
- Spoon batter into the prepared muffin cups, filling each almost all the way to the top.
- Bake in the preheated oven until a toothpick inserted into the center of a cupcake comes out clean, about 20 minutes. Let cool in trays for about 10 minutes before transferring to wire racks to cool completely.
Nutrition Facts : Calories 157.3 calories, Carbohydrate 25.7 g, Cholesterol 16.3 mg, Fat 5.6 g, Fiber 0.9 g, Protein 2.1 g, SaturatedFat 0.7 g, Sodium 241.2 mg, Sugar 17.6 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
I stole this recipe from that genius woman known as the cake doctor. I (as well as everyone I know who's tasted these) find these cup cakes simply wonderful! And it's very difficult to mess these up- for they're quite simple.
Provided by mollyoe
Categories Dessert
Time 30m
Yield 36 cup cakes
Number Of Ingredients 9
Steps:
- Pre-heat oven to 350°F (remember to lower if you're using a dark pan!). Prepare 3 dozen muffin cups, and set aside.
- Combine cake mix, pumpkin, water, eggs, cinnamon, nutmeg, allspice, and baking soda in a large mixing bowl.
- Mix with an electric mixer for about 3 minutes or until the batter looks thick and well blended.
- Fold in chocolate chips!
- Spoon batter into the previously prepared muffin cups so that they are about 3/4 of the way full.
- Pop into the oven and leave there for 17-20 minutes until the cakes are lightly brown and springy when gently pressed.
- Remove from oven and allow to cool for ten minutes or else as long as you can wait.
- Eat and enjoy!
Nutrition Facts : Calories 92, Fat 3.4, SaturatedFat 1.2, Cholesterol 12, Sodium 168.9, Carbohydrate 15, Fiber 0.5, Sugar 9, Protein 1.3
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