Chocolate Chip Pumpkin Spice Cupcakes

Oh man, it's been way too long since I've been on my blog. Sorry about that! For your patience I'm giving you a yummy little recipe to get you into the Halloween spirit. And if you are a local friend, come knock on my door and I'll give you some! Seriously.

I had this recipe from www.recipegirl.com bookmarked for so long and finally got around to it. And wow, they did not disappoint! These were so moist - just sweet enough and spicy enough to please every palate. I changed the original recipe by cutting the oil in half and adding some applesauce.

Chocolate Chip Pumpkin Spice Cupcakes

BATTER:
1 ¾ cups pure pumpkin puree (1 small can)
1/2 cup canola oil
1/2 cup applesauce
4 large eggs
1½ cups granulated sugar
½ cup brown sugar
1 cup all-purpose flour
1 cup whole- wheat pastry flour
2 tsp baking powder
2 tsp ground cinnamon
1 tsp baking soda
½ tsp salt
½ tsp ground ginger
¼ tsp ground cloves
¾ cup mini- chocolate chips

FROSTING:
8 ounces cream cheese, softened
4 Tbs butter, softened
2 tsp milk
1 tsp pure vanilla extract
4 cups powdered sugar, sifted
½ cup mini- chocolate chips (for topping)

Prepare batter: Preheat oven to 350°F. Spray muffin tins with nonstick spray or line with paper cups.

In a large bowl, whisk together pumpkin, oil, applesauce, eggs and sugars until combined.

In a separate bowl, whisk together flours, baking powder, cinnamon, baking soda, salt, ginger and cloves. Toss in mini chocolate chips and stir to combine. Add dry ingredients to the wet and stir until moistened.

Pour batter into muffin pan coated with nonstick spray or paper cups. Bake until the center springs back when lightly pressed in the center- about 20 minutes. Remove and place on wire rack to cool completely.

Prepare frosting: In a large mixing bowl, beat together cream cheese, butter, milk and vanilla. Slowly add the powdered sugar, 1 cup at a time, and mix until smooth. Frost cupcakes and sprinkle with additional mini chocolate chips.