Chocolate Chip Cupcakes (with pumpkin and squash)


Cupcake Batter:
1 cup pumpkin puree
1/2 cup yellow squash puree
1/2 cup brown sugar
1/2 cup water
1/2 cup canola oil
1 tsp pure vanilla extract
2 1/4 cups all-purpose flour
1 1/2 tsp baking soda
1/2 tsp salt
1/2 cup chocolate chips

Frosting:

1 (8 oz.) package cream cheese
1/3 cup maple syrup
2 tsp vanilla
1/8 tsp salt

Directions: Preheat the oven to 350 degrees. Coat a 12-cup muffin tin with cooking spray or line with paper baking cups. Put the pumpkin and squash purees in a large mixing bowl of an electric mixer. Add the brown sugar, water, oil, and vanilla, and beat until well blended. now add the flour, baking soda, salt, and chocolate chips, and mix until completely incorporated. Divide the batter among the muffin cups. Bake until the tops of the cupcakes are lightly browned and spring back to the touch, 20 to 25 minutes. Turn the cupcakes out onto a rack to cool before frosting them. For the frosting, beat the cream cheese with the maple syrup, vanilla, and salt until smooth. Spread the frosting over the cooled cupcakes. Store the cupcakes in an airtight container at room temperature for up to 2 days, or wrap individually and freeze for up to 1 month. This recipe is from my amazing Deceptively Delicious.

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