Description
These Pumpkin Chocolate Chip Cupcakes are the perfect autumn treat, blending the warm, spiced flavors of pumpkin with the rich sweetness of chocolate. The cupcakes are moist and fluffy, thanks to the natural texture of pumpkin puree, and studded with semi-sweet chocolate chips that melt into the batter, providing a luscious contrast. Ideal for cozy fall days, holiday gatherings, or simply a sweet indulgence, these cupcakes capture the essence of the season in every bite.
Ingredients
- 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
For the Cinnamon Buttercream:
- 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)
Instructions
Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners. This step ensures that your cupcakes bake evenly and have a light, airy texture.
In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt. This dry mixture provides the foundation of flavor and structure for your cupcakes.
In a large bowl, combine the pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract. Mix until smooth. This wet mixture is what makes these cupcakes incredibly moist and flavorful.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix, as this can lead to dense cupcakes.
Fold in the chocolate chips. The chocolate chips add a delightful surprise in every bite, complementing the warm spices of the pumpkin.
Divide the batter evenly among the prepared muffin cups, filling each about 2/3 full. This allows the cupcakes to rise properly without overflowing.
Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
While the cupcakes cool, prepare the cinnamon buttercream. In a large bowl, beat the softened butter until creamy. Gradually add the powdered sugar and cinnamon, beating until smooth. Add the heavy cream and vanilla extract, and beat until fluffy. This frosting adds the perfect sweet and spicy finish to your cupcakes.
Frost the cooled cupcakes with the cinnamon buttercream and garnish with mini chocolate chips.