More Pumpkin Bread!

I have another pumpkin bread recipe. The one I posted last year, Downeast Maine Pumpkin Bread, is still the best I have had. However, this year I was looking for something a little more healthy for Camilla to snack on and I found a great one:

Pumpkin Chip Cupcakes
1 cup all-purpose flour
3/4 cup whole wheat 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
1/2 cup chopped walnuts
miniature chocolate chips
FROSTING:
1 (8 ounce) package cream cheese, softened
1/4 cup butter or margarine, softened
1 teaspoon vanilla extract
2 cups confectioners' sugar

DIRECTIONS
In a large bowl, combine the first seven ingredients. Combine the eggs, pumpkin, oil, honey and water; mix well. Stir into dry ingredients just until combined; fold in walnuts and chocolate chips.
Fill greased or foil-lined muffin cups three-fourths full. Bake at 350 degrees F 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 until fluffy. Gradually beat in confectioners' sugar until smooth. Frost cooled cupcakes.

*I didn't add the walnuts since noone around here would eat them (except me) and I made them in a mini-muffin pan- oh and I halved the frosting (it is mostly for Ryan). Perfect snacks for baby and mommy :) The frosting is so good, I kept it in the fridge separately. Hope someone tries one of these!

(both recipes are from allrecipes.com)