Pumpkin Chip Muffins

These are a little more health conscious than your average muffin.

(Very tasty too with a '4 spoon' rating from Jamie our 'Titanium Chef')


1 cup all-purpose flour
3/4 cup whole wheat flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1/2 tsp cinnamon
1/4 tsp 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
1/2 cup miniature chocolate chips (optional)

FROSTING: 1 pkg. (8 ounce) lowfat cream cheese, softened
3 Tbsp. lowfat margarine, softened
1 tsp vanilla
2 cups confectioners sugar

DIRECTIONS: In a large bowl, combine first 7 ingredients.

• In another bowl combine the eggs, pumpkin, oil, honey and water; mix well.
• Stir wet ingredients into dry ingredients just until combined.
• Fold in walnuts and chocolate chips if desired.
• Fill greased or lined muffin cups 3/4 full.
• Bake at 350 degrees 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.

For frosting:

• In a small mixing bowl, beat the cream cheese, butter and vanilla till fluffy.
• Gradually beat in the confectioners sugar until smooth.
• Frost cooled muffins.