Pumpkin Chocolate Chip Cupcakes
These pumpkin chocolate chip cupcakes are an easy fall dessert made with pumpkin puree, warm spices and plenty of mini chocolate chips.
The pumpkin gives the cupcakes a soft texture and rich fall flavor, while cinnamon and nutmeg add just the right amount of spice.
Mini chocolate chips are mixed throughout so you get a little chocolate in every bite, then each cupcake is topped with homemade chocolate buttercream frosting.
They’re a great dessert for Halloween parties, Thanksgiving, fall gatherings or anytime you have a can of pumpkin waiting in the pantry.
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Why You’ll Love This Recipe
- Made from scratch – No cake mix needed for these easy pumpkin cupcakes.
- Pumpkin + chocolate – Mini chocolate chips add chocolate to every bite without overpowering the pumpkin flavor.
- Perfect for fall – Cinnamon, nutmeg and pumpkin make these great for Halloween, Thanksgiving or fall baking.
- Chocolate frosting – The chocolate buttercream gives you even more chocolate flavor.
What Are Pumpkin Chocolate Chip Cupcakes Made Of?
- Pumpkin Puree – Gives the cupcakes their pumpkin flavor and soft texture.
- Brown Sugar & Sugar – The combination adds sweetness while brown sugar gives the cupcakes a richer flavor.
- Cinnamon & Nutmeg – Add the warm fall spices that pair well with pumpkin.
- Mini Chocolate Chips – Smaller chips distribute more evenly throughout the cupcake batter.
- Vegetable Oil – Keeps the cupcakes soft without adding extra flavor.
- Chocolate Buttercream – A simple homemade chocolate frosting made with butter, cocoa powder, powdered sugar and milk.
How to Make Pumpkin Chocolate Chip Cupcakes
- 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 frosting, beat butter and powdered sugar with a bit of milk until smooth and fluffy.
- Pipe onto cooled cupcakes and enjoy!
Absolutely. Just reduce the baking time to around 10–12 minutes and check with a toothpick.
No. Pumpkin pie filling already contains sugar and spices and will change the recipe. Use plain canned pumpkin puree.
Yes. Mini chocolate chips distribute more evenly throughout the cupcakes, but regular semi-sweet chocolate chips will work too.
The unfrosted cupcakes can be kept covered at room temperature for a few days. Once frosted with buttercream, you can refrigerate them for longer storage and bring them back to room temperature before serving.
Yes. The cupcakes can be frozen for up to 3 months. For best results, freeze the cupcakes without frosting and frost them after thawing.
More Recipes to Try
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
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.
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