Pumpkin Spice & Everything Nice Cupcakes 🍂🧁

Heyyy, ever been in the mood for something that screams fall but also gives you that chocolatey hug? ‘Cause same!! These Pumpkin Chocolate Chip Cupcakes are basically everything you need in life right now. I mean, who doesn’t wanna bite into something fluffy and divine while watching leaves fall outside, am I right?

Main dish photo — *The finished dish — looks amazing, right?*

Okay, let’s hit the grocery store together! You know the drill…

Okay, Let’s Talk Ingredients

So, you’re gonna need some stuff. Here’s the lowdown:

– 1 1/4 cup all-purpose flour (you can’t skip this, trust me)
– 1/4 cup cornstarch (adds that fluffy magic)
– 1 tsp baking powder (for lift, baby)
– 1/2 tsp baking soda (same, but different)
– 1/4 tsp salt (a pinch is all you need)
– 1 1/2 tsp ground cinnamon (hello fall vibes!)
– Pinch ground cloves & nutmeg (don’t ask just do it)
– 1/2 cup veggie oil (makes it moist AF)
– 2/3 cup brown sugar (packed tight like a hug)
– 2/3 cup white sugar (balance is key)
– 2 large eggs (room temp, please)
– 1 1/2 tsp vanilla extract (can’t skip the good stuff)
– 1 cup pumpkin puree (like, actual pumpkin, not pie filling y’all)
– 1/3 cup milk (buttermilk if you wanna go fancy)
– 3/4 cup mini chocolate chips (because, why not?)
– 1 cup unsalted butter (room temp, just let it chill)
– 3-4 cups powdered sugar (your frosting needs to be sweet!)
– 3/4 cup cocoa powder (for that rich chocolatey goodness)
– 6-8 tablespoons whipping cream (fluffiness alert!)
– 1/4 cup mini chocolate chips (for decoration ’cause we’re classy)

And like, make sure you’ve got a cute apron on, ’cause things might get a lil messy.

So Here’s Why I Make This Constantly

Okay, let me tell you a quick story… So last fall, I was all set to bake these cupcakes for a potluck. I had everything prepped and was feeling like a total baking goddess, then my dog, Charlie, decided it was the *perfect* moment to “help” me by knocking over a whole bag of flour. Yup. FLOUR EXPLOSION. It was like a baking disaster movie. 😂 But then, I laughed it off, scooped up the mess, and somehow still made those cupcakes. They were a hit! Everyone kept asking for the recipe, and now I basically make these every week. #Blessed

Another beautiful angle of the dish — *Just as gorgeous from this angle too!*

The One Trick That Changes Everything

Okay, so listen up—this is GOLD. When you mix in those mini chocolate chips, toss them in a lil bit of flour before adding them to your batter. Seriously. It keeps them from sinking to the bottom. Your cupcakes will thank you later.

Don’t Mess This Up (My Top Tips)

– Don’t skip room temp eggs and butter! Seriously, it makes a difference!
– Mix it all until just combined. Overmixing is a no-no! You want it fluffy, not dense.
– Check ‘em early! Bake for 20 minutes. Actually, start checking at 18… you don’t wanna turn them into little hockey pucks!

How to Keep Them From Disappearing (Or, How to Store Them)

Honestly, good luck keeping them around. But if you have leftovers (which I doubt), just pop them in an airtight container at room temp for a few days. If you wanna keep them longer, I’d say fridge them. But who wants cold cupcakes?! Not me!

If You Liked This, You’ll Probably Like These Too

If you’re vibing with the pumpkin and chocolate, you *have* to try my:

1. Choco-Pumpkin Muffins – Same vibe but more breakfasty.
2. Maple Pecan Pie – Holiday magic in pie form.
3. Chocolate Chip Cookies – Classic, but like, who can resist?

What’s your favorite fall treat? Have you ever had a baking disaster? Let’s chat! 🧡

Pumpkin Chocolate Chip Cupcakes

Print Recipe

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Pumpkin Chocolate Chip Cupcakes are the ultimate fall treat, combining moist pumpkin cake with mini chocolate chips and decadent chocolate frosting. Perfectly spiced with cinnamon and nutmeg, these cupcakes capture the essence of autumn in every bite.

Author: XXXXX
Prep Time: 30 minutes
Cook Time: 15 minutes
Total Time: 45 minutes
Yield: Makes about 18 cupcakes 1x
Category: Dessert
Method: Baking
Cuisine: American

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 whipping cream
1/4 cup mini chocolate chips, for decorating

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Instructions

Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
In a bowl, whisk together flour, cornstarch, baking powder, baking soda, salt, cinnamon, cloves, and nutmeg.
In another bowl, mix vegetable oil, brown sugar, white sugar, eggs, and vanilla until smooth. Stir in pumpkin puree and milk.
Gradually add the dry ingredients to the wet mixture and fold in mini chocolate chips.
Divide batter into liners and bake for about 15 minutes or until a toothpick comes out clean.
For the frosting, beat butter until creamy. Gradually add powdered sugar and cocoa powder while mixing in whipping cream until desired consistency is reached.
Once cooled, frost cupcakes and decorate with additional mini chocolate chips.