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
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
Nutrition
- Serving Size: 1 cupcake
- Calories: 330
- Sugar: 30g
- Sodium: 180mg
- Fat: 17g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg
