Description

These Pumpkin Chocolate Chip Cupcakes with Buttercream Frosting are a delightful autumn treat that combines the warm flavors of pumpkin and spices with rich chocolate chips. Each cupcake is light, moist, and topped with a fluffy cinnamon buttercream, making them perfect for any gathering or as a sweet snack. Easy to make and beautifully presented, these cupcakes are sure to impress friends and family alike, capturing the essence of fall in every bite.

Ingredients

Scale

1 ½ cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon ground ginger
¼ teaspoon salt
1 cup canned pumpkin puree
½ cup granulated sugar
½ cup brown sugar
½ cup vegetable oil
2 large eggs
1 teaspoon vanilla extract
1 cup semi-sweet chocolate chips
½ cup unsalted butter, softened
1 cup powdered sugar
1 teaspoon ground cinnamon
2 tablespoons heavy cream
1 teaspoon vanilla extract
½ cup mini chocolate chips (for garnish)

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Instructions

Preheat oven to 350°F (175°C) and line a muffin tin with paper liners.
In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
In a large bowl, combine pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract. Mix until smooth.
Gradually add dry ingredients to wet ingredients, mixing until just combined.
Fold in the chocolate chips.
Divide batter evenly among muffin cups, filling each about 2/3 full.
Bake for 18-20 minutes, or until a toothpick inserted into center comes out clean. Cool completely.
For frosting, beat softened butter until creamy. Gradually add powdered sugar and cinnamon, beating until smooth. Add heavy cream and vanilla extract, beat until fluffy.
Frost cooled cupcakes with cinnamon buttercream and garnish with mini chocolate chips.

Notes

For substitutions, you can use gluten-free flour or unsweetened applesauce instead of pumpkin puree. Make-ahead suggestions include baking the cupcakes a day in advance; store them in an airtight container. For frosting, you can use cream cheese instead of butter for a tangy flavor. If the batter is too thick, add a splash of milk. Be careful not to overmix to keep the cupcakes tender.

Prep Time: 20 minutes
Cook Time: 20 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cupcake
Calories: 200
Sugar: 12g
Sodium: 150mg
Fat: 8g
Saturated Fat: 3g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 1g
Protein: 3g
Cholesterol: 30mg