Pumpkin Chocolate Chip Cupcakes Recipe
If you’re searching for a cozy, crowd-pleasing treat that delivers just the right balance of spice and sweetness, look no further than these Pumpkin Chocolate Chip Cupcakes. These cupcakes are plush and tender, brimming with warm autumn spices and pops of melty chocolate, all topped with a cloud of tangy cream cheese frosting. Whether it’s for a bake sale or just a weekend baking project, this recipe is my go-to for impressing friends and family alike.
Ingredients You’ll Need
There’s something magical about recipes that start with humble, pantry-friendly ingredients and turn them into show-stopping desserts. Each item here plays a role in creating moist, flavorful cupcakes with irresistible texture and craveable frosting. Let’s break down these essentials:
- Unsalted butter: Melted and slightly cooled, it creates a tender crumb without making the cupcakes greasy.
- Vegetable oil: Adds extra moisture, so your cupcakes stay soft well past day one.
- Milk: Brings the batter together for a silky smooth texture.
- Light brown sugar: Gives gentle caramel notes and beautiful color.
- Vanilla extract: Enhances all the cozy spice flavors in the batter and the frosting.
- Eggs: Bind everything together for structure and lift.
- All-purpose flour: The classic base that gives cupcakes just the right amount of structure without drying them out.
- Baking powder and baking soda: Work together to give the perfect rise.
- Ground cinnamon, nutmeg, ginger, cloves: This magical quartet brings deep autumn warmth and complexity to each bite.
- Salt: Balances all the flavors and intensifies sweetness.
- Canned pumpkin puree: The star of the show — it brings subtle earthiness and guarantees a super-moist crumb.
- Chocolate chips: Little pockets of gooey chocolate make every cupcake bite complete!
- Cream cheese: Room temperature is key for silky, decadent frosting.
- Salted butter: Lends the frosting rich flavor and a delightful balance of sweet and savory.
- Powdered sugar: Sweetens and thickens the frosting to dreamy consistency.
- Chocolate sauce (optional): For a simple finishing touch and extra chocolatey flair.
How to Make Pumpkin Chocolate Chip Cupcakes
Step 1: Prep Your Cupcake Pan
Start by preheating your oven to 350 degrees. Then, line a cupcake pan with cupcake liners — this keeps cleanup easy and ensures perfect, bakery-style cupcakes every time.
Step 2: Mix the Wet Ingredients
In a large mixer bowl, whisk together the melted unsalted butter, vegetable oil, and milk until smooth. This combination forms a luxuriously creamy base that helps the cupcakes stay moist and rich.
Step 3: Add Sugar and Flavors
Whisk in the light brown sugar until you have a uniform mixture, then add the vanilla extract and eggs. Keep whisking until everything is nicely combined and there are no streaks of egg remaining.
Step 4: Blend the Dry Ingredients
In a separate medium bowl, whisk together the all-purpose flour, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves, and salt. Mixing these separately ensures the spices and leaveners are evenly distributed.
Step 5: Combine Wet and Dry Mixtures
Add the dry ingredients to your wet mixture, stirring just until the batter comes together and is smooth — don’t overmix, or your cupcakes might turn out dense!
Step 6: Add Pumpkin and Chocolate Chips
Now, gently fold in the canned pumpkin puree and chocolate chips. You’ll see the batter transform into a gorgeous, pumpkin-hued mixture studded with chocolatey goodness.
Step 7: Fill and Bake
Spoon the batter into each cupcake liner, filling them about three-quarters full to allow room for rising. Bake for 21-23 minutes; a toothpick inserted into the center should come out with just a few moist crumbs.
Step 8: Cool Completely
Let the Pumpkin Chocolate Chip Cupcakes cool in the pan for a few minutes, then transfer them to a wire rack to cool completely. This prevents the cupcakes from overbaking from residual heat and ensures perfect texture.
Step 9: Make the Cream Cheese Frosting
Beat together the room temperature cream cheese and salted butter until smooth. Add about half the powdered sugar and vanilla extract, mixing until fully combined, then finish with the rest of the powdered sugar. You’ll end up with a luscious, pipeable frosting.
Step 10: Frost and Finish
Pipe generous swirls of cream cheese frosting on each cooled cupcake (a large round tip works great), then drizzle with chocolate sauce if you want an extra-special presentation.
How to Serve Pumpkin Chocolate Chip Cupcakes
Garnishes
Dress up your cupcakes with a sprinkle of mini chocolate chips, a dusting of cinnamon, or a drizzle of glossy chocolate sauce. For a whimsical fall touch, gently tuck a mini pumpkin candy or chocolate curl into the frosting. Each little addition makes your Pumpkin Chocolate Chip Cupcakes even more irresistible!
Side Dishes
Pairing these cupcakes with the right beverage or accompaniment makes them shine even brighter. They’re heavenly with a steaming mug of spiced chai, a robust coffee, or a cold glass of milk. For dessert spreads, I like to add fresh berries or a fruity salad to balance the richness.
Creative Ways to Present
Try arranging your Pumpkin Chocolate Chip Cupcakes on a rustic wooden tray or a tiered cake stand for instant bakery vibes. Or, for parties, make a cupcake “bouquet” using decorative wrappers and arrange them in a vase. Individually wrapping cupcakes in cellophane with a pretty ribbon also makes them perfect for gifting.
Make Ahead and Storage
Storing Leftovers
Pumpkin Chocolate Chip Cupcakes keep beautifully for several days. Once frosted, store them in an airtight container in the fridge; the cream cheese frosting stays perfect and the cupcakes remain moist. Let them come to room temperature before serving for maximum flavor.
Freezing
You can freeze unfrosted cupcakes for up to 2 months! Let them cool completely, wrap each one tightly in plastic wrap, and pop them all in a freezer-safe bag. When you’re ready to enjoy, thaw at room temperature, then frost as usual.
Reheating
If you prefer warm cupcakes or want to freshen them up, unwrap and microwave one for about 10 seconds — just enough to take the chill off and slightly melt the chocolate chips inside. Always frost after reheating if you’ve frozen the cupcakes earlier.
FAQs
Can I use homemade pumpkin puree instead of canned?
Yes, homemade works beautifully — just make sure it’s well-drained, smooth, and not too watery. Consistency is key for keeping your Pumpkin Chocolate Chip Cupcakes from getting too dense.
What type of chocolate chips is best for this recipe?
Semi-sweet chocolate chips are the classic choice, but you can also use dark or even white chocolate chips for a fun twist. Mini chocolate chips work particularly well for more even chocolate distribution!
Can I make these cupcakes gluten-free?
Absolutely! Substitute your favorite cup-for-cup gluten-free flour blend in place of all-purpose. Just keep in mind that texture may vary slightly depending on the blend, but your Pumpkin Chocolate Chip Cupcakes should still turn out delicious.
Do these cupcakes need to be refrigerated?
Since the frosting is cream cheese-based, it’s safest to refrigerate any leftovers. Simply take them out about 30 minutes before serving to let them warm up to their fluffy, dreamy best.
What’s the best way to frost these cupcakes without a piping bag?
If you don’t have a piping bag, no worries! Load your frosting into a zip-top bag, snip off a bottom corner, and you’ve got an instant DIY piping tool. Or just swirl frosting generously with a butter knife or offset spatula for a charming, rustic look.
Final Thoughts
There’s no better way to invite the flavors of fall into your kitchen than with a batch of Pumpkin Chocolate Chip Cupcakes. Whether you’re a seasoned baker or a total beginner, this recipe is foolproof and always brings big smiles. Go ahead, give these a try — your taste buds will thank you!
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Pumpkin Chocolate Chip Cupcakes Recipe
- Total Time: 43 minutes
- Yield: 12 cupcakes 1x
- Diet: Vegetarian
Description
Indulge in these moist and flavorful Pumpkin Chocolate Chip Cupcakes topped with a luscious cream cheese frosting. Perfect for autumn gatherings or a sweet treat any time of the year.
Ingredients
Cupcakes:
- ¼ cup unsalted butter, melted and slightly cooled
- ¼ cup vegetable oil
- 5 tablespoons milk, room temperature
- 1 cup light brown sugar, unpacked
- 1 teaspoon vanilla extract
- 2 eggs
- 1 ¼ cup + 2 tablespoons all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon ground cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon ginger
- ¼ teaspoon cloves
- ¼ teaspoon salt
- 1 cup canned pumpkin puree
- ¾ cup chocolate chips
Frosting:
- 8 ounces cream cheese, room temperature
- ¼ cup salted butter, room temperature
- 4 cups powdered sugar
- 1 ½ teaspoon vanilla extract
- Chocolate sauce, optional
Instructions
- Make the Cupcakes – Preheat the oven to 350 degrees and line a cupcake pan with cupcake liners.
- Add butter, oil and milk to a large mixer bowl and whisk until smooth.
- Add the brown sugar and whisk until smooth.
- Add the vanilla extract and eggs and whisk until smooth.
- In a separate medium-sized bowl, combine the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves and salt.
- Add the dry ingredients to the wet ingredients and mix until smooth.
- Fold in the pumpkin puree and chocolate chips until well combined.
- Fill each cupcake liner about ¾ full.
- Bake cupcakes for 21-23 minutes, or until a toothpick inserted in the middle comes out with a few crumbs.
- Remove cupcakes from the oven and allow to cool for 2-3 minutes, then remove to a cooling rack to finish cooling.
- Make the Frosting – Combine the cream cheese and butter and mix until smooth.
- Add about half of the powdered sugar and mix until smooth.
- Add the vanilla extract and mix until smooth.
- Add the remaining powdered sugar and mix until smooth.
- Use a large round piping tip to pipe swirls onto the cupcakes. Top with a drizzle of chocolate sauce, if desired.
- Prep Time: 20 minutes
- Cook Time: 23 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 320
- Sugar: 32g
- Sodium: 190mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 55mg
Keywords: Pumpkin Chocolate Chip Cupcakes, Cream Cheese Frosting, Fall Baking, Cupcake Recipe
