Pumpkin Chocolate Chip Cupcakes Everyone Will Fall For

These irresistible Pumpkin Chocolate Chip Cupcakes combine the warm, spiced flavors of pumpkin with rich, decadent chocolate chips — a perfect addition to your collection of pumpkin desserts. 

Packed with the perfect balance of pumpkin spice and chocolate, you’ll love these moist and flavorful cupcakes.

This is the perfect fall treat for Halloween parties or Thanksgiving dinners. Not only are they easy to make, but they also fill your home with the comforting aroma of pumpkin spice as they bake. 

How to Make Pumpkin Cupcakes with Chocolate Chips

Don’t forget to print the recipe at the bottom of the post so it’s easy to follow—then grab your ingredients.

• Start by preheating your oven to 350°F and lining a muffin tin with cupcake liners.
• In a stand mixer, mix pumpkin puree, sugars, oil, eggs, milk, baking powder, baking soda, cornstarch, spices, salt, and vanilla until smooth.
• Add in flour and fold in mini chocolate chips.
• Fill cupcake liners ⅔ full and bake for 14–16 minutes, checking to see if they are done with a toothpick.
• Let cool before frosting.
• For the chocolate buttercream frosting, beat butter and powdered sugar with a bit of milk until smooth and fluffy.
• Pipe onto cooled cupcakes and enjoy!

If you’re loving these cupcakes, you’ll want to check out these fun ideas too—perfect for using up leftovers and embracing all things fall!

• Not sure what to do with extra pumpkin pie filling? Try baking up some mini pies, stirring it into pancake batter, or turning it into a creamy fall dip recipe.
• Got a handful left and wondering what to make with extra chocolate chips that aren’t cookies? Melt them for a fruit drizzle, toss them into banana bread, or mix into homemade granola bars.
• If you’re in the mood to bake more, there are so many cozy fall cupcake ideas—think apple cinnamon, maple pecan, or even chai-spiced treats.
• Need inspiration for your next gathering? These easy fall dessert ideas include everything from warm crisps and cobblers to no-bake pumpkin delights.

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Pumpkin Chocolate Chip Cupcakes Recipe

You’ll love how quick and cozy these pumpkin chocolate chip cupcakes are!

Print Pin Rate

Course: desserts

Cuisine: American

Keyword: Pumpkin chocolate chip cupcakes, Pumpkin Cupcakes with Chocolate chips

Prep Time: 20 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 35 minutes minutes

Servings: 24

Author: momma lew

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.  

Notes

Cupcakes can stay in an airtight container for 3 days or frozen for 3 months.