(16 cupcakes)

1 cup all purpose flour
¾ cup whole wheat flour
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
2 eggs, slightly beaten
1 cup canned pumpkin
½ cup vegetable oil
½ cup honey
1/3 cup water
½ cup chopped walnuts or pecans (optional)
½ cup mini chocolate chips (optional)

In a large bowl combine the dry ingredients. Combine the eggs, pumpkin, oil, honey and water: mix well. Stir into dry ingredients just until combined: fold in nuts and chips. Fill greased or lined muffin cups about ¾ full. Bake at 350 degrees for 20 to 25 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire rack to cool completely.
These could be frosted with cream cheese frosting.