Print

Print Recipe

Moist, fluffy pumpkin cupcakes with warm cinnamon and pumpkin spice flavors, mini chocolate chips throughout, topped with rich chocolate buttercream frosting.

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 (plus extra for decorating)
  • 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 oven to 365°F (185°C) and line two muffin tins with large paper liners.
  2. Whisk together flour, cornstarch, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves in a medium bowl and set aside.
  3. Beat vegetable oil with brown sugar and white sugar in a large bowl until blended.
  4. Add eggs and vanilla to the sugar-oil mixture and beat until smooth.
  5. Turn off the mixer and gently stir in the pumpkin puree by hand.
  6. With mixer on low, add the dry ingredients to the wet in batches, alternating with milk, starting and ending with the dry mix; mix just until combined.
  7. Turn off the mixer and fold in mini chocolate chips with a spatula.
  8. Fill each muffin cup about two-thirds full with batter.
  9. Bake for 15–18 minutes or until a toothpick inserted in the center comes out clean.
  10. Let cupcakes cool in the pan for a few minutes, then transfer to a wire rack to cool completely.
  11. For the frosting, beat room-temperature butter until fluffy and light.
  12. On low speed add 2 cups powdered sugar and cocoa powder and mix until smooth.
  13. Add the remaining powdered sugar a little at a time, alternating with 1–2 tablespoons whipping cream as needed, until frosting is sweet enough and spreadable.
  14. Once cupcakes are fully cooled, pipe or spread the chocolate frosting on top and sprinkle extra mini chocolate chips.

Notes

Use canned pumpkin puree, not pumpkin pie filling, for best flavor and texture., Mini chocolate chips distribute evenly and do not sink during baking., Measure flour by spooning and leveling to prevent dense cupcakes., Avoid overmixing dry ingredients to keep cupcakes tender., Cool cupcakes fully before frosting to prevent melting., Adjust frosting consistency with cream or powdered sugar as needed., Cream cheese frosting can be substituted for buttercream., Add extra spices like ground ginger or more cinnamon for stronger flavor., Incorporate chopped toasted pecans or walnuts for added crunch., Use gluten-free flour blend and adjust milk for gluten-free version., Store frosted cupcakes in airtight container at room temp for up to 24 hours or refrigerated for 4–5 days., Freeze unfrosted cupcakes wrapped tightly for up to 3 months; thaw and frost before serving., Dairy-free versions can be made using plant-based milk, butter alternatives, and cream substitutes.

Nutrition

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