Description
These Pumpkin Chocolate Chip Cupcakes are the perfect fall treat, combining the flavors of pumpkin and chocolate in a deliciously moist cupcake topped with creamy buttercream frosting.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ¼ teaspoon salt
- 1 cup canned pumpkin puree
- ½ cup granulated sugar
- ½ cup brown sugar
- ½ cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup semi-sweet chocolate chips
- For the Cinnamon Buttercream:
- ½ cup unsalted butter, softened
- 1 cup powdered sugar
- 1 teaspoon ground cinnamon
- 2 tablespoons heavy cream
- 1 teaspoon vanilla extract
- ½ cup mini chocolate chips (for garnish)
Instructions
- Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a medium-sized bowl, whisk the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
- In a large bowl, mix the pumpkin, granulated sugar, brown sugar, oil, eggs, and vanilla until smooth.
- Stir the dry ingredients into the wet mixture until just combined.
- Fold in the chocolate chips with a rubber spatula.
- Divide the batter among the muffin cups, filling each 2/3 full.
- Bake for 18-20 minutes until a toothpick inserted comes out clean. Cool in the pan for 5 minutes, then transfer to a wire rack.
- To make the frosting, beat the butter until creamy, add the powdered sugar and cinnamon, then the heavy cream and vanilla until fluffy.
- Frost the cooled cupcakes and sprinkle with mini chocolate chips before serving.
Notes
Store leftovers in an airtight container at room temperature for up to three days. Freeze for up to two months.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
Nutrition
- Calories: 250 per cupcake
- Sodium: 180 mg
- Protein: 3 g