Indulge in the delectable goodness of pumpkin chocolate chip cupcakes this fall. Discover a great recipe that combines the warm flavors of pumpkin with rich chocolate chips. Your taste buds will thank you!
This time of year as the leaves change colors and the air turns crisp, you will want to indulge in these festive chocolate chip pumpkin cupcakes.
Pumpkin and chocolate are two flavors that complement each other perfectly.
Our Pumpkin Chocolate Chip Cupcakes strike a delightful balance between the comforting sweetness of pumpkin and the rich, decadent notes of chocolate chips. This cupcake recipe is right up there with recipes like pumpkin chocolate chip muffins or pumpkin chocolate chip cookies.
With a hint of warm pumpkin pie spice and a burst of sweet gooey chocolate chips in every bite, these cupcakes are sure to be a hit with pumpkin lovers and chocolate enthusiasts alike.
Pumpkin Chocolate Chip Cupcakes bring fall flavors into each bite, making them the perfect dessert to enjoy during cozy autumn evenings or holiday gatherings.
The next time you’re hosting a Halloween party, Thanksgiving feast, or simply craving a delightful fall dessert, these Pumpkin Chocolate Chip Cupcakes with chocolate frosting are the perfect fall treat at your dessert table.
How to Make Pumpkin Chocolate Chip Cupcakes
Ingredients:
For the cupcakes –
- ½ c pumpkin purée
- 2 eggs
- ½ c vegetable oil
- ⅓ c milk
- ⅔ c brown sugar
- ⅔ c sugar
- 1 T. cornstarch
- 1 t baking powder
- ½ t baking soda
- 2 teaspoon cinnamon
- ¼ t nutmeg
- ¼ t salt
- 2 t vanilla extract
- 1 ½ c all purpose flour
- 1 c mini chocolate chips
For the frosting –
- 1 c unsalted butter, softened
- ¾ c cocoa powder
- 3 c powdered sugar
- 2-3 T. milk
Directions:
Preheat the oven to 350 degrees. Line a cupcake pan with liners, set aside.
For the cupcakes – In the bowl of a stand mixer, combine the pumpkin puree, sugar, brown sugar and oil. Mix well.
Add in the eggs, milk, baking powder, baking soda, cornstarch, cinnamon, nutmeg, salt and vanilla. Combine until smooth – stopping to scrape down the sides when needed and mixing again.
Mix in the flour until smooth.
Fold the mini chocolate chips into the flour mixture with a wooden spoon.
Scoop enough batter into each cupcake liner to fill about ⅔ full. Bake in the preheated oven for about 14-16 minutes or until the edges are slightly browned and a toothpick inserted into the center of a cupcake comes out clean.
Keep a close eye on the cupcakes while they bake. For moist cupcakes, do not overbake. Insert a toothpick into the center, and if it comes out with a few moist crumbs, they’re ready!
Allow to cool completely to room temperature on a cooling rack.
For the Chocolate Buttercream – In the bowl of a stand mixer, combine the softened butter, half the powdered sugar, cocoa powder and 2 tablespoons of milk. Mix on low speed until combined.
Add in the remaining powdered sugar.
Mix on low speed for about a minute until combined and then bump up the speed to medium for another minute. If needed, add in the other tablespoon of milk and mix until smooth. Scrape down the sides and mix again.
Transfer the frosting to a piping bag fitted with a large star tip. Pipe a mound of frosting on each cupcake.
Cupcakes can stay in an airtight container for 3 days or frozen for 3 months.
Try These Recipes:
Tips for Best Results
- Opt for pumpkin puree for the best results. Avoid using pumpkin pie filling, as it contains added sugar and spices that may alter the cupcakes’ flavor.
- Adjust the amount of pumpkin spice and chocolate chips to suit your taste preferences. If you love a stronger pumpkin flavor, add a bit more pumpkin spice. For chocoholics, toss in extra chocolate chips!
- Overmixing can lead to tough cupcakes. Mix the batter until just combined, and avoid over-stirring. A few lumps are okay, as they will disappear during baking.
- To ensure even-sized cupcakes, use an ice cream scoop to portion the batter into the cupcake liners.
- Top the cupcakes with your favorite frosting. Cream cheese frosting complements the pumpkin flavor beautifully or vanilla buttercream works well too!
Pumpkin Chocolate Chip Cupcakes Recipe
Ingredients
- For the cupcakes -
- ½ c pumpkin purée
- 2 eggs
- ½ c vegetable oil
- ⅓ c milk
- ⅔ c brown sugar
- ⅔ c sugar
- 1 T. cornstarch
- 1 t baking powder
- ½ t baking soda
- 2 teaspoon cinnamon
- ¼ t nutmeg
- ¼ t salt
- 2 t vanilla extract
- 1 ½ c all purpose flour
- 1 c mini chocolate chips
- For the frosting -
- 1 c unsalted butter, softened
- ¾ c cocoa powder
- 3 c powdered sugar
- 2-3 T. milk
Instructions
Preheat the oven to 350 degrees. Line a cupcake pan with liners, set aside.
For the cupcakes - In the bowl of a stand mixer, combine the pumpkin puree, sugar, brown sugar and oil. Mix well.
Add in the eggs, milk, baking powder, baking soda, cornstarch, cinnamon, nutmeg, salt and vanilla. Combine until smooth - stopping to scrape down the sides when needed and mixing again.
Mix in the flour until smooth.
Fold the mini chocolate chips into the flour mixture with a wooden spoon.
Scoop enough batter into each cupcake liner to fill about ⅔ full. Bake in the preheated oven for about 14-16 minutes or until the edges are slightly browned and a toothpick inserted into the center of a cupcake comes out clean.
Keep a close eye on the cupcakes while they bake. For moist cupcakes, do not overbake. Insert a toothpick into the center, and if it comes out with a few moist crumbs, they're ready!
Allow to cool completely to room temperature on a cooling rack.
For the Chocolate Buttercream - In the bowl of a stand mixer, combine the softened butter, half the powdered sugar, cocoa powder and 2 tablespoons of milk. Mix on low speed until combined.
Add in the remaining powdered sugar.
Mix on low speed for about a minute until combined and then bump up the speed to medium for another minute. If needed, add in the other tablespoon of milk and mix until smooth. Scrape down the sides and mix again.
Transfer the frosting to a piping bag fitted with a large star tip. Pipe a mound of frosting on each cupcake.
Cupcakes can stay in an airtight container for 3 days or frozen for 3 months.
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