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