If you’re looking for a cozy, crowd-pleasing treat that tastes like autumn in every bite, Pumpkin Chocolate Chip Cupcakes with Cinnamon Buttercream are your new best friend. These soft, moist cupcakes blend earthy pumpkin, melty chocolate chips, and warming spices, then finish with a swirl of dreamy cinnamon-kissed buttercream. They’re the kind of dessert you want to share at holiday gatherings, enjoy as a special weeknight indulgence, or just make “because it’s Tuesday.” If any dish captures the essence of fall, it’s Pumpkin Chocolate Chip Cupcakes with Cinnamon Buttercream.

Pumpkin Chocolate Chip Cupcakes with Cinnamon Buttercream Recipe - Recipe Image

Ingredients You’ll Need

The beauty of these cupcakes is how each ingredient makes a difference: pumpkin puree brings moisture, chocolate chips add bursts of sweetness, and the warming spices create that signature autumn flavor. The cinnamon buttercream on top ties everything together for a truly irresistible bite.

All-purpose flour: The sturdy base that holds your cupcakes together and keeps them tender.
Baking powder: Gives the cupcakes just the right amount of lift and fluffiness.
Baking soda: Helps with rise and adds extra tenderness to the crumb.
Salt: Enhances all the sweet and spiced flavors going on.
Ground cinnamon: Infuses warm, spicy notes into both the cupcakes and the luxurious buttercream.
Ground nutmeg: Lends a subtle, rich aroma that pairs beautifully with pumpkin.
Ground ginger: Adds gentle heat and complexity to the spice mix.
Pumpkin puree: The star ingredient, responsible for a moist crumb and lovely orange hue.
Granulated sugar: Provides sweetness and structure to the cupcakes.
Brown sugar (packed): Deepens the sweetness and gives a hint of caramel flavor.
Vegetable oil: Keeps the cupcakes moist without weighing them down.
Large eggs: Bring richness and help bind the batter together.
Vanilla extract: Rounds out all the flavors with a hint of comforting aroma.
Mini chocolate chips: Ensures chocolatey goodness in every bite; mini chips distribute more evenly.
Unsalted butter (softened): The creamy backbone of the cinnamon buttercream.
Powdered sugar: Sweetens and thickens the buttercream to perfect, fluffy consistency.
Heavy cream or milk: Loosens the buttercream for easier piping and extra creaminess.
Pinch of salt: Balances the sweetness in the frosting so it’s never overpowering.

How to Make Pumpkin Chocolate Chip Cupcakes with Cinnamon Buttercream

Step 1: Prep Your Oven and Liners

Start by preheating your oven to 350°F (175°C). This ensures the cupcakes rise evenly and bake to golden perfection. Line a muffin tin with 12 cupcake liners – this not only makes cleanup a breeze, but also creates picture-perfect cupcakes that easily pop out of the pan.

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. This spice trifecta is what gives Pumpkin Chocolate Chip Cupcakes with Cinnamon Buttercream their signature fall flavor. Make sure everything is well-combined so every bite is evenly seasoned.

Step 3: Combine Wet Ingredients

Grab a large mixing bowl and whisk together the pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract. Whisk until the mixture is velvety smooth and the sugars begin to dissolve. The pumpkin keeps your cupcakes oh-so-moist, while the sugars and oil create a rich, tender crumb.

Step 4: Bring It All Together

Add your bowl of dry ingredients to the wet mixture. Gently stir until just combined – don’t overmix or you might end up with dense cupcakes. The batter should look smooth but still have little streaks or lumps of flour (they’ll disappear as the cupcakes bake).

Step 5: Fold in the Chocolate Chips

Sprinkle in those mini chocolate chips and fold them through the batter with a spatula. Using mini chips ensures there’s melty chocolate in nearly every bite, which plays perfectly with the pumpkin and spice flavors in each cupcake.

Step 6: Fill and Bake

Divide the batter evenly among the cupcake liners, filling each about 3/4 full. This helps the cakes bake with that perfect dome. Bake for 18 to 22 minutes, or until a toothpick poked in the center comes out clean. Let them cool in the pan for 5 minutes, then transfer to a wire rack and let them cool completely before adding the buttercream.

Step 7: Make the Cinnamon Buttercream

In a large bowl, beat the softened butter until it’s creamy and pale. Add the powdered sugar, cinnamon, vanilla extract, salt, and 1 tablespoon of cream. Beat on low at first (to keep powdered sugar clouds at bay), then ramp up to high and beat for 1 to 2 minutes until fluffy. If you want a softer frosting, blend in more cream a splash at a time until the consistency is just right for piping or swirling on your cupcakes.

Step 8: Frost and Finish

Once the Pumpkin Chocolate Chip Cupcakes are completely cool, generously frost them with your homemade cinnamon buttercream. Go as minimalist or maximalist as you like – a swirl with a butter knife looks just as lovely as a fancy piping job. For an extra touch, sprinkle with cinnamon sugar, miniature chocolate chips, or even a dusting of nutmeg.

How to Serve Pumpkin Chocolate Chip Cupcakes with Cinnamon Buttercream

Garnishes

Presentation makes these cupcakes even more irresistible. Try a dusting of cinnamon sugar, a handful of mini chocolate chips sprinkled on top, or a few candied pecans for crunch. For a festive look, use orange and brown sprinkles or edible gold leaf.

Side Dishes

Pair Pumpkin Chocolate Chip Cupcakes with Cinnamon Buttercream with a mug of spicy chai latte, creamy hot chocolate, or even a cold glass of milk. If you’re feeling indulgent, set out some fresh fruit or a cheese board alongside to balance the sweetness.

Creative Ways to Present

Transform your cupcakes into a showstopper dessert centerpiece: arrange them on a rustic wooden platter surrounded by cinnamon sticks and whole nutmeg, or stack them in a tiered display for holiday gatherings. For a whimsical touch, pop a tiny cinnamon stick into each cupcake before serving.

Make Ahead and Storage

Storing Leftovers

Place leftover cupcakes in an airtight container and store at room temperature for up to 3 days. The flavors actually deepen and get cozier as they sit, so sneaking one the next morning with coffee is highly encouraged.

Freezing

If you want to get ahead for the holidays (or just want to stash a few for later), freeze unfrosted cupcakes in a zip-top bag or airtight container for up to 3 months. Thaw overnight on the counter, then frost with fresh cinnamon buttercream before serving.

Reheating

While these cupcakes are delicious at room temperature, you can gently warm an unfrosted cupcake in the microwave for about 10 seconds to revive that fresh-baked taste. If already frosted, be careful not to overheat – short bursts are best.

FAQs

Can I use fresh pumpkin puree instead of canned?

Absolutely! Homemade pumpkin puree brings a beautiful freshness and can be used in a 1:1 swap. Just be sure your puree is well-drained and not overly wet, or the batter may be too runny.

What’s the best way to get fluffy buttercream?

Make sure your butter is truly softened (not melted or cold) before starting, and beat the frosting for a full 1–2 minutes to whip in lots of air. If the buttercream seems too stiff, a little extra cream or milk will give it a luxurious fluffy texture.

Can I make Pumpkin Chocolate Chip Cupcakes with Cinnamon Buttercream gluten-free?

Yes! Swap the regular all-purpose flour for your favorite 1:1 gluten-free blend. Double-check your chocolate chips and other ingredients to ensure they’re gluten-free as well.

Can I use regular-sized chocolate chips?

Certainly. While mini chips distribute more evenly, regular-sized chips add delightful chocolatey pockets in the cupcakes. Just give them a gentle toss in flour before folding in to help suspend them in the batter.

How can I make the cinnamon flavor stronger?

If you adore cinnamon, feel free to bump up the amount in both your batter and your buttercream, or even add a pinch of cardamom or clove for extra warmth and depth.

Final Thoughts

I can’t wait for you to experience the joy that is Pumpkin Chocolate Chip Cupcakes with Cinnamon Buttercream. Every bite tastes like a cozy sweater on a crisp fall day. Whether you’re baking for a holiday, a potluck, or a much-needed afternoon treat, this recipe is sure to win hearts. Give them a try and let the autumn magic begin!

Pumpkin Chocolate Chip Cupcakes with Cinnamon Buttercream Recipe

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4.6 from 18 reviews

Author: admin
Total Time: 40 minutes
Yield: 12 cupcakes 1x
Diet: Vegetarian

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Description

Indulge in the perfect blend of pumpkin and chocolate with these moist and flavorful Pumpkin Chocolate Chip Cupcakes topped with a luscious Cinnamon Buttercream. A delightful fall dessert that is sure to please any sweet tooth.

Ingredients

Scale

For the cupcakes:

1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1 cup canned pumpkin puree
1/2 cup granulated sugar
1/2 cup brown sugar (packed)
1/2 cup vegetable oil
2 large eggs
1 teaspoon vanilla extract
3/4 cup mini chocolate chips

For the cinnamon buttercream:

1/2 cup unsalted butter (softened)
2 cups powdered sugar
1 teaspoon ground cinnamon
1–2 tablespoons heavy cream or milk
1/2 teaspoon vanilla extract
pinch of salt

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Instructions

Preheat the oven: Preheat the oven to 350°F (175°C) and line a muffin tin with 12 cupcake liners.
Mix dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
Combine wet ingredients: In a large bowl, whisk the pumpkin puree, granulated sugar, brown sugar, oil, eggs, and vanilla until smooth.
Combine wet and dry ingredients: Add the dry ingredients to the wet ingredients and stir until just combined. Fold in the mini chocolate chips.
Bake: Divide the batter evenly among the liners, filling each about 3/4 full. Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean.
Cool and frost: Let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely. Make the cinnamon buttercream by beating butter, powdered sugar, cinnamon, vanilla, and salt until fluffy. Frost cupcakes and sprinkle with cinnamon sugar.

Notes

For extra texture, sprinkle chopped pecans or walnuts on top of the frosted cupcakes.
You can use regular chocolate chips instead of mini if preferred.
Store frosted cupcakes in an airtight container for up to 3 days.

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