Happy Halloween! We are nearing the end of pumpkin season and I couldn’t let this time of year go by without posting this recipe. In fact, I’ve been hanging on to this recipe since last fall! I had made my Zucchini Chocolate Cake with Cream Cheese Frosting for a friend, and one bite in she fell in love. So much so that she made it right after at least two or three times in a row. After making it a few times, she decided to make a pumpkin version and brought me some to sample. It was out of this world good. I’ve been wanting to make it ever since but never got around to it.
It feels strange posting a recipe with white sugar and white flour (because I hardly ever cook with either anymore), but I had a work potluck yesterday and knew that I wanted to make and share my friends yummy recipe. At the last minute I realized that cupcakes are much easier to feed a crowd (and less messy than cake) so instead of a bundt cake I made cupcakes. The result? Pure deliciousness! Oh, and the frosting is killer!!! I’ll be posting that recipe first thing tomorrow, so come back for that!
Pumpkin Chocolate Chip Cupcakes
If you've got canned pumpkin lying around and you aren't sure what to do with it, I would highly suggest making these Pumpkin Chocolate Chip Cupcakes. With the Pumpkin Cream Cheese Frosting, they are pretty much amazing!
Ingredients
- 2 c. unbleached all-purpose flour
- 3 tsp.baking powder
- 2 tsp. baking soda
- 1/4 tsp. salt
- 2 c. granulated sugar
- 3/4 c. unsweetened applesauce
- 1/4 c. canola oil
- 1 tsp. vanilla extract
- 2 c. canned pumpkin
- 4 eggs
- 2 tsp. ground cinnamon
- 1 1/2 c. semi-sweet chocolate chips
Instructions
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Preheat oven to 350 F. Line your muffin tin with cupcake liners, or spray lightly with a coat of cooking spray.
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Sift together the flour, baking powder, baking soda, salt and cinnamon. Set aside.
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In a large bowl combine sugar, applesauce, and oil. Mix in vanilla and pumpkin, then beat in eggs one at a time. Gradually add flour mixture. Stir in chocolate chips.
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Spread batter into prepared cupcake pan. Bake for 18 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool.
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After completely cooled, frost with cream cheese frosting and sprinkle with mini chocolate chips (optional).
Recipe Notes
Adapted from My friend, Amanda
Want other great pumpkin recipes? Check out these other delicious recipes I have for you!
Pumpkin Cheesecake with Gingersnap-Pecan Crust
Pumpkin Crumb Cake
Pumpkin Pecan Cream Cheese Rolls
Oh my! These sound so good! Wonderful flavors for Fall!
Yvonne
PERFECT for fall, these were delicious!