Chocolate Chip Cupcakes

These are from the recipe book Deceptively Delicious and are healthy as far as sweets go at least. These are some of the girls favorite treats and I also serve them for breakfast without frosting when they have been good and want something special.

Cupcake batter:
Nonstick cooking spray
1 cup canned pumpkin puree
1/2 cup yellow squash puree
1/2 cup firmly packed light or dark brown sugar
1/2 cup water
1/3 cup canola oil
1 teaspoon pure vanilla extract
2 1/4 cups all-purpose flour
1 1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup semisweet chocolate chips

Frosting:
1 (8 ounce) package reduced-fat cream cheese
1/3 cup pure maple syrup
2 teaspoons pure vanilla extract
1/8 teaspoon salt

1. Preheat the oven to 350 degrees. Coat a 12-cup muffin tin with cooking spray or line with paper baking cups
2. 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.
3. 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.
4. For the frosting, beat the cream cheese with the maple syrup, vanilla, and salt until smooth. Spread the frosting over the cooled cupcakes.
5. 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.

To make the yellow squash puree you will need to slice a yellow squash and steam them for about 8 minutes. Then put them in a food processor or magic bullet to puree. I make a ton of these ahead of time and keep them stored in my freezer in 1/2 cup bags for easy baking.