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.
These cupcakes are moist, flavorful, and packed with the perfect balance of pumpkin spice and chocolate.
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.
Chocolate chip pumpkin cupcakes are versatile enough to be dressed up with different toppings or enjoyed plain with a cup of hot coffee or tea.
To start, Gather your ingredients:
Begin by preheating your oven to 350°F and line a 12-cup muffin tin with cupcake liners.
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 the cupcakes to cool in the pan for about 5 minutes, then transfer them to a wire rack to cool completely before frosting.
Top your cupcakes with cream cheese frosting or chocolate buttercream frosting.
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 unfrosted for 3 months.
Be to Try These Recipes Too!
- What to do with Extra Pumpkin Pie Filling
- What to Make with Extra Chocolate Chips That Aren’t Cookies
- Pumpkin Cookies
- Instant Pot Apple Sauce
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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.
Cupcakes can stay in an airtight container for 3 days or frozen for 3 months.