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Pumpkin Chocolate Chip Cupcakes

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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.

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

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, cinnamon, cloves, and nutmeg.
  3. In another bowl, mix vegetable oil, brown sugar, white sugar, eggs, and vanilla until smooth. Stir in pumpkin puree and milk.
  4. Gradually add the dry ingredients to the wet mixture and fold in mini chocolate chips.
  5. Divide batter into liners and bake for about 15 minutes or until a toothpick comes out clean.
  6. For the frosting, beat butter until creamy. Gradually add powdered sugar and cocoa powder while mixing in whipping cream until desired consistency is reached.
  7. Once cooled, frost cupcakes and decorate with additional mini chocolate chips.

Nutrition

Find it online: https://samiharecipes.com/pumpkin-chocolate-chip-cupcakes/