Pumpkin Chocolate Chip Cupcakes

As soon as I think of Fall I can almost smell these cupcakes baking.  They will definitely fill the house with a wonderful aroma of spice so you just can't wait to get them out of the oven.  Of course you have to cool them well before you frost them with the cream cheese frosting.   I'm telling you it's Fall all the way in a cupcake. I especially love these in mini size so you have an equal amount of cupcake and frosting. Pop the whole thing into your mouth. Yum.

Cupcakes

1/2 cup granulated sugar

1 cup brown sugar

1/2 cup butter

2 eggs (well beaten)

3/4 cup pumpkin

2 cups all purpose flour

1/4 t. baking soda

1 T. baking powder

1/2 t. cinnamon

1/4 t. cloves

1/4 t. nutmeg

1/2 t. salt

1/2 cup low fat buttermilk

1 cup mini chocolate chips

Cream sugar and butter until fluffy.  Add eggs and pumpkin.  Whisk dry ingredients, add alternately with milk.  Add chocolate chips.

Bake regular size cupcakes on 350 for 20 min.  Makes 18 regular size cupcakes.

Bake mini size cupcakes for 12-14 min.

Cream Cheese Frosting

1 (8oz.) pkg. cream cheese

3/4 cup butter

4 cups powdered sugar

1 t. vanilla

Cream butter and cream cheese. Blend until creamy and add powdered sugar 1 cup at a time and blend well. Add vanilla.

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