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Pumpkin Chocolate Chip Cupcakes

Pumpkin Chocolate Chip Cupcakes

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Indulge in the cozy flavors of fall with these Pumpkin Chocolate Chip Cupcakes. Moist, fluffy, and bursting with warm spices, these delightful treats combine the sweetness of pumpkin and chocolate for an irresistible dessert. Topped with rich chocolate frosting, these cupcakes are perfect for any gathering—from family dinners to festive celebrations. Easy to make and fun to decorate, they’re sure to become a favorite in your autumn baking repertoire. Whether enjoyed on their own or dressed up with toppings like whipped cream or caramel sauce, these cupcakes are a seasonal delight that everyone will love.

Ingredients

Scale
  • 1 1/4 cup all-purpose flour
  • 1/4 cup cornstarch
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 1/2 tsp ground cinnamon
  • pinch ground cloves
  • pinch nutmeg
  • 1/2 cup vegetable oil
  • 2/3 cup brown sugar (packed)
  • 2/3 cup white sugar
  • 2 large eggs (room temperature)
  • 1 1/2 tsp vanilla extract
  • 1 cup pumpkin puree (not pumpkin pie filling)
  • 1/3 cup milk (buttermilk or regular)
  • 3/4 cup mini chocolate chips
  • 1 cup unsalted butter (room temperature)
  • 34 cups powdered sugar (sifted)
  • 3/4 cup cocoa powder (sifted)
  • 68 tablespoons whipping cream
  • 1/4 cup mini chocolate chips (for decorating)

Instructions

  1. Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
  2. In a mixing bowl, whisk together flour, cornstarch, baking powder, cinnamon, baking soda, salt, cloves, and nutmeg.
  3. In another bowl, mix vegetable oil, brown sugar, white sugar, eggs, vanilla extract, pumpkin puree, and milk until smooth.
  4. Gradually add dry ingredients to the wet mixture and stir until just combined. Fold in mini chocolate chips.
  5. Fill cupcake liners two-thirds full with batter and bake for 15 minutes or until a toothpick comes out clean.
  6. Allow cooling completely before frosting with chocolate buttercream.

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