Pumpkin Cupcakes

My sister, Marissa, found a pumpkin cupcake recipe on allrecipes and went on and on about how wonderful it was. So I had to try it for myself. She added the chocolate chips that it calls for and I did not. So my batch was not very sweet at all, but still really good. The icing is simply 8oz cream cheese and 1/4 C agave nectar. My sons seems to love that and just keeps eating it all.

Pumpkin 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

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.

The original recipe can be found here