Kristen’s blog has become one of my favorites to read, so I was overjoyed when she agreed to guest post for me today! She is one of the kindest and most compassionate bloggers that I’ve met, and she never fails to crack me up with her hilarious adventures as a newlywed. The best news is that she brought along a great pumpkin recipe to share!
Hi, everyone! My name is Kristen, and I blog over at “Confessions of a (Not-So) Domesticated Newlywed.” I’m so honored that Brittany asked me to do a guest post for her. She and I have become “blog buddies,” and I absolutely adore both her and her blog!
If you read my blog, you know that I’m recently married.
But I’m still working on my wifey-role. One of my favorite things to do is play around in the kitchen. I love to cook and bake, but I’ve been known to make a mistake … or two.
Today I want to share with you a recipe that I think I have finally perfected!
Pumpkin Chocolate Chip Cupcakes with Cream Cheese Frosting
(Adapted from this recipe)
Makes 15 cupcakes
- 1.5 cups all-purpose 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 cup miniature semi-sweet chocolate chips
- 8 oz. cream cheese, at room temperature
- ¾ cup confectioners sugar
- ¼ tsp. vanilla extract
- Preheat oven to 350 degrees.
- In one large bowl, combine the following: flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- In another bowl, combine the eggs, pumpkin, vegetable oil, honey, and water.
- With a spoon, stir the wet ingredients into the dry ingredients, until just combined.
- Fold in the chocolate chips.
- Fill cupcake liners about 3/4 full.
- Bake for 17-20 minutes (mine baked for about 17 minutes).
- In the meantime, beat cream cheese, confectioners sugar, and vanilla with an electric mixer until fluffy (I beat mine on medium speed for several minutes).
- When the cupcakes come out of the oven, transfer them to a wire cooling rack.
- Frost and enjoy!
These turned out just right. Soft and light with the perfect amount of sweetness.
Just a couple of notes:
- The chocolate chips are optional. But if you don’t use the chocolate chips, you have to use the frosting. They need that additional sweetness!
- If you do use chocolate chips, the frosting is just an added bonus. They were delicious even before I added the frosting!
Warning: Viewers be advised. Baking these cupcakes could result in overeating. This blogger couldn’t stop at just one … she may have eaten two three the first night she made them.
But they were worth it.
A bit to think about: Are you a pumpkin fan?