Pumpkin Chocolate Chip Cupcakes Recipe

Introduction

These Pumpkin Chocolate Chip Cupcakes combine the warm spices of autumn with rich chocolate, creating a moist and flavorful treat perfect for any occasion. Soft pumpkin batter studded with mini chocolate chips and topped with creamy chocolate frosting makes every bite irresistible.

Ingredients

• 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 of ground cloves
• Pinch of nutmeg
• 1/2 cup vegetable oil
• 2/3 cup packed brown sugar
• 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 whipping cream
• 1/4 cup mini chocolate chips (for decorating)

Instructions

1. Step 1: Preheat the oven to 365°F and line two muffin pans with large muffin papers, preparing for about 18 cupcakes.
2. Step 2: In a medium bowl, whisk together the flour, cornstarch, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves until well combined.
3. Step 3: In a large bowl, beat the vegetable oil with both sugars using an electric mixer. Add the eggs and vanilla extract, mixing until smooth.
4. Step 4: Turn off the mixer and gently stir in the pumpkin puree.
5. Step 5: With the mixer on low speed, gradually beat in the dry flour mixture alternating with the milk, beginning and ending with the flour mixture.
6. Step 6: Turn off the mixer and fold in the mini chocolate chips gently by hand.
7. Step 7: Spoon the batter into the prepared muffin pans, filling each about two-thirds full. Bake for 15-18 minutes or until a toothpick inserted into the center comes out clean.
8. Step 8: While cupcakes bake, prepare the frosting. In a large bowl, beat the butter with a stand mixer until very fluffy.
9. Step 9: With the mixer on low speed, beat in 2 cups of powdered sugar followed by the cocoa powder until combined.
10. Step 10: Continue adding the remaining powdered sugar about half a cup at a time, alternating with 1 to 2 tablespoons of whipping cream, until you reach your desired consistency and sweetness.
11. Step 11: Once cupcakes have cooled completely, frost them using a piping bag with a 1M tip or spread the frosting with a knife. Decorate with additional mini chocolate chips.

Tips & Variations

• Use buttermilk instead of regular milk for a richer flavor and tender crumb.
• For extra spice, add a pinch of ginger or allspice to the dry ingredients.
• Mini chocolate chips work best for even distribution; regular chips can be substituted but may sink during baking.
• If you prefer, swap the chocolate frosting for cream cheese frosting for a tangier option.

Storage

Store the cupcakes in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate them for up to 5 days or freeze unfrosted cupcakes for up to 3 months. When ready to serve, thaw refrigerated or frozen cupcakes at room temperature and frost just before serving. Leftover frosting can be kept in the fridge for up to a week.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned pumpkin pie filling instead of pumpkin puree?

It’s best to use pure pumpkin puree because pumpkin pie filling contains added spices and sweeteners that can alter the cupcake’s flavor and texture.

Why do the cupcakes need cornstarch in the recipe?

Cornstarch helps give the cupcakes a lighter, softer texture by tenderizing the flour, resulting in a delicate crumb.