Print

Pumpkin Chocolate Chip Cupcakes

Pumpkin Chocolate Chip Cupcakes
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Indulge in the delightful flavors of fall with these moist Pumpkin Chocolate Chip Cupcakes. Perfectly spiced with cinnamon and nutmeg, these cupcakes feature rich pumpkin puree and mini chocolate chips, creating a comforting dessert that everyone will adore. Topped with creamy chocolate frosting, they are ideal for any occasion—from Thanksgiving celebrations to cozy family gatherings. Easy to make and visually appealing, these cupcakes are sure to impress your guests and satisfy your sweet cravings.

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
  • 1 1/2 tsp vanilla extract
  • 1 cup pumpkin puree
  • 1/3 cup milk
  • 3/4 cup mini chocolate chips
  • 1 cup unsalted butter (room temperature)
  • 3–4 cups powdered sugar
  • 3/4 cup cocoa powder
  • 6–8 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, baking soda, salt, cinnamon, cloves, and nutmeg.
  3. In another bowl, mix vegetable oil, brown sugar, white sugar, eggs, vanilla extract, and pumpkin puree until smooth.
  4. Gradually add dry ingredients into the wet mixture while alternating with milk until just combined. Fold in mini chocolate chips.
  5. Fill muffin liners two-thirds full with batter and bake for about 15 minutes or until a toothpick comes out clean.
  6. Let cool completely before frosting with whipped chocolate frosting.

Nutrition

Find it online: https://recipesbypenelope.com/pumpkin-chocolate-chip-cupcakes/