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Pumpkin Chocolate Chip Cupcakes

Pumpkin Chocolate Chip Cupcakes

Indulge in the cozy flavors of fall with these delightful Pumpkin Chocolate Chip Cupcakes. Bursting with rich pumpkin goodness and sweet chocolate morsels, these cupcakes are a perfect treat for any occasion. Their moist texture comes from pumpkin puree and vegetable oil, while a hint of cinnamon and nutmeg adds warmth and spice. Topped with creamy chocolate frosting and sprinkled with mini chocolate chips, these cupcakes are sure to impress your guests or satisfy your sweet cravings. Easy to make and versatile enough for gatherings or quiet evenings at home, this recipe is a must-try for anyone who loves seasonal desserts.

  • Total Time: 30 minutes
  • Yield: Makes approximately 12 cupcakes 1x

Ingredients

Scale
  • 1 1/4 cup all-purpose flour
  • 1/4 cup cornstarch
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 1/2 tsp ground cinnamon
  • pinch ground cloves
  • pinch nutmeg
  • 1/2 cup vegetable oil
  • 2/3 cup brown sugar (packed)
  • 2/3 cup white sugar
  • 2 large eggs (room temperature)
  • 1 1/2 tsp vanilla extract
  • 1 cup pumpkin puree (not pumpkin pie filling)
  • 1/3 cup milk (buttermilk or regular)
  • 3/4 cup mini chocolate chips
  • 1 cup unsalted butter (room temperature)
  • 3–4 cups powdered sugar (sifted)
  • 3/4 cup cocoa powder (sifted)
  • 6–8 tablespoons cream
  • 1/4 cup mini chocolate chips (for decorating)

Instructions

  1. Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
  2. In a bowl, whisk together flour, cornstarch, baking powder, baking soda, salt, ground cinnamon, ground cloves, and nutmeg until well combined.
  3. In another bowl, mix vegetable oil with both sugars until blended; add eggs one at a time followed by vanilla extract, pumpkin puree, and milk until smooth.
  4. Gradually add the dry mixture to the wet ingredients; fold in mini chocolate chips.
  5. Spoon the batter into the prepared muffin tin and bake for 15 minutes or until a toothpick comes out clean.
  6. Cool completely before frosting with chocolate buttercream.
  • Author: Juniper
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 cupcake (70g)
  • Calories: 230
  • Sugar: 18g
  • Sodium: 110mg
  • Fat: 10g
  • Saturated Fat: 3g
  • Unsaturated Fat: 6g
  • Trans Fat: 0g
  • Carbohydrates: 34g
  • Fiber: 1g
  • Protein: 3g
  • Cholesterol: 35mg

Keywords: For extra moisture, ensure your pumpkin puree is fresh. Customize by adding nuts or using different types of chocolate chips if desired.