Pumpkin Chip Cupcakes

Ingredients

• 1 teaspoon double-acting baking powder 
• 1 teaspoon baking soda 
• 0.3 cup butter softened
• 1 cup pumpkin puree canned
• 0.5 cup canola oil 
• 1 cup chocolate chips miniature
• 2 cups powdered sugar 
• 8 ounces cream cheese softened
• 2  eggs lightly beaten
• 1 cup flour all-purpose
• 0.5 teaspoon ground cinnamon 
• 0.3 teaspoon nutmeg 
• 0.5 cup honey 
• 0.5 teaspoon salt 
• 1 teaspoon vanilla extract 
• 0.5 cup walnut pieces chopped
• 0.3 cup water 
• 0.8 cup flour whole wheat

Equipment

• bowl
• oven
• toothpicks
• aluminum foil
• muffin liners

Directions

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