Pumpkin Cupcakes
2 cups pumpkin
1 tsp. baking powder
1 tsp. cinnamon
2 cups sugar
2 tsp. baking soda
1/8 tsp. nutmeg
4 eggs
2 cups flour
1 tsp. salt
3/4 cup oil
Mix all ingredients and fill cupcake pans 2/3 full.
Topping:
8 oz. cream cheese
1/3 cup sugar
1 egg
12 oz. chocolate chips (use mini chips with mini muffin pans)
Beat sugar, egg and cream cheese together until smooth - add chocolate chips. Put 1 tsp. in center of each cupcake. Bake at 350 for 15-20 minutes (12-14 for mini muffin pans).
1 comment:
Oh boy! And I can make these dairy free with Tofutti cream cheese! *making shopping list*
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