If you’re looking for a cozy, utterly scrumptious treat to brighten up your day or impress your guests, the Pumpkin Chocolate Chip Cupcakes with Cinnamon Buttercream Recipe is absolutely the way to go. Bursting with the warmth of fall spices and the rich sweetness of pumpkin, these cupcakes combine tender, moist cake with melty mini chocolate chips perfectly balanced by a creamy cinnamon buttercream frosting. It’s basically the ultimate comfort dessert that feels homemade with love and tastes like a celebration in every bite.
Ingredients You’ll Need
Gathering the right ingredients is the secret to getting these cupcakes just right. Each element plays a vital role — from the aromatic spices that elevate the pumpkin base to the creamy butter that transforms the frosting into cloud-like perfection.
- All-purpose flour: The perfect base for a light yet sturdy cupcake texture.
- Baking soda and baking powder: These help your cupcakes rise fluffy and soft.
- Salt: Enhances all the subtle sweet and spiced flavors.
- Ground cinnamon, nutmeg, and cloves: Classic warm spices that make pumpkin irresistible.
- Canned pumpkin purée: The star ingredient that adds moisture, flavor, and beautiful color.
- Granulated sugar and brown sugar: A perfect duo for sweetness with a hint of caramel depth.
- Vegetable oil: Keeps cupcakes moist and tender.
- Eggs: Bind everything together and add richness.
- Vanilla extract: Brings out and rounds all the flavors warmly.
- Mini chocolate chips: Little chocolate pockets of joy in every bite.
- Unsalted butter (softened): For that creamy, dreamy buttercream texture.
- Powdered sugar: Sweetens and thickens the frosting perfectly.
- Heavy cream or milk: Adjusts your frosting to silky smooth consistency.
How to Make Pumpkin Chocolate Chip Cupcakes with Cinnamon Buttercream Recipe
Step 1: Prepare Your Oven and Dry Ingredients
Start by preheating the oven to 350°F and lining a 12-cup muffin tin with paper liners — this makes cleanup easier and gives your cupcakes a neat shape. In a medium bowl, whisk together your all-purpose flour, baking soda, baking powder, salt, and those fragrant spices: cinnamon, nutmeg, and cloves. Mixing these dry ingredients first ensures they are evenly distributed in your batter, lending each cupcake that balanced, rich flavor.
Step 2: Mix the Wet Ingredients
In a large bowl, whisk the pumpkin purée with granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract until the mixture is smooth and invitingly glossy. This step is where the magic begins — you’ll see the transformation into a velvety batter that promises moist, tender cupcakes with every bite.
Step 3: Combine and Add the Chocolate Chips
Slowly add the dry ingredients to the wet, stirring just until combined. The key here is not to overmix, or your cupcakes might turn out dense rather than fluffy. Gently fold in the mini chocolate chips last. These chips melt ever so slightly while baking, creating delightful pockets of chocolate that surprise you when you bite in.
Step 4: Bake Your Cupcakes
Divide the batter evenly into the paper liners, filling each about two-thirds full to allow room for rising. Bake for 18 to 22 minutes, or until a toothpick comes out clean from the center. Let them cool in the pan for 5 minutes to firm up, then transfer to a wire rack to cool completely — frosting warm cupcakes will make a mess and melt your buttercream.
Step 5: Make the Cinnamon Buttercream
While the cupcakes cool, whip up your frosting. Beat the softened butter until smooth and creamy. Slowly add powdered sugar, then mix in ground cinnamon and vanilla, beating until fluffy and light as a cloud. Add 1–2 tablespoons of heavy cream or milk gradually until the frosting reaches your perfect spreading or piping consistency.
Step 6: Frost and Finish
Once cupcakes are completely cool, either pipe or spread the cinnamon buttercream generously on top. You can add a sprinkle of cinnamon sugar or a few extra mini chocolate chips on each cupcake for an extra festive look and crunch. These finishing touches make your Pumpkin Chocolate Chip Cupcakes with Cinnamon Buttercream Recipe truly irresistible.
How to Serve Pumpkin Chocolate Chip Cupcakes with Cinnamon Buttercream Recipe
Garnishes
Add a sprinkle of ground cinnamon, a few chocolate chips, or even a tiny pumpkin-shaped candy to top off your cupcakes. These simple garnishes bring additional flair and invite your guests to delight in that first gorgeous glance.
Side Dishes
Serve the cupcakes alongside a warm cup of spiced chai tea, a latte, or even a scoop of vanilla bean ice cream. These accompaniments complement the cupcakes’ flavors wonderfully and elevate your dessert experience.
Creative Ways to Present
For a special occasion, arrange the cupcakes on a tiered cake stand with autumn leaves and cinnamon sticks scattered around for a rustic fall-themed display. You can even wrap each cupcake with a festive ribbon or place them in decorated boxes for gift-giving.
Make Ahead and Storage
Storing Leftovers
Keep leftover cupcakes in an airtight container at room temperature for up to 3 days to maintain freshness and softness. Avoid refrigerating unless your home is particularly warm, as refrigeration can dry them out.
Freezing
You can freeze unfrosted cupcakes wrapped tightly in plastic wrap and placed in a freezer-safe container for up to 2 months. Thaw completely before frosting for the best texture and flavor.
Reheating
If you want to revive a cupcake’s warmth, pop it in the microwave for about 10 seconds. Be sure to frost afterward or enjoy as is for a cozy, freshly baked feel.
FAQs
Can I use fresh pumpkin instead of canned pumpkin purée?
Yes, you can! Just roast and purée the pumpkin flesh first, making sure to drain excess moisture for a similar texture and consistency as canned pumpkin purée. This can add a lovely homemade touch to your cupcakes.
What if I don’t have mini chocolate chips?
No worries — you can use regular-sized chocolate chips, but I recommend chopping them a bit or simply enjoy the bigger bursts of chocolate flavor within your cupcakes.
Can I substitute the vegetable oil with another fat?
Absolutely. Light olive oil or melted coconut oil can work nicely, but avoid anything too heavy like butter, which might change the moisture level and texture of your cupcakes.
How spicy is the cinnamon buttercream? Can I adjust it?
The cinnamon in the buttercream adds a warm spice note without being overpowering. Feel free to adjust the amount of cinnamon to suit your taste — reduce it for subtle warmth or add a pinch more for extra kick.
Do these cupcakes work well for a party or potluck?
They are a perfect choice! Their manageable size and delightful flavors make them easy to share. Plus, with simple storage and transport options, they stay fresh and taste wonderful even after a few hours.
Final Thoughts
Honestly, the Pumpkin Chocolate Chip Cupcakes with Cinnamon Buttercream Recipe is one of those recipes that makes any day feel special. It’s easy to make, delightfully flavorful, and sure to bring smiles whether you’re baking for your family or sharing at a gathering. I can’t wait for you to give this a try and experience the cozy joy each bite delivers.
Print
Pumpkin Chocolate Chip Cupcakes with Cinnamon Buttercream Recipe
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 12 cupcakes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Delight in these moist and flavorful Pumpkin Chocolate Chip Cupcakes topped with a creamy cinnamon buttercream. Perfect for fall gatherings, this recipe combines warm spices, rich pumpkin purée, and melty chocolate chips for a festive dessert everyone will love.
Ingredients
For the Cupcakes:
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1 cup canned pumpkin purée
- 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)
- 1 1/2 cups powdered sugar
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- 1–2 tablespoons heavy cream or milk
Instructions
- Prepare Oven and Muffin Tin: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners to prevent sticking and make cleanup easier.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, ground cinnamon, nutmeg, and cloves until well combined to evenly distribute the spices and leavening agents.
- Combine Wet Ingredients: In a large bowl, whisk together the pumpkin purée, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract until the mixture is smooth and homogenous.
- Combine Wet and Dry Mixtures: Gradually add the dry ingredients to the wet ingredients and mix gently until just combined, avoiding overmixing to ensure tender cupcakes.
- Fold in Chocolate Chips: Carefully fold the mini chocolate chips into the batter to distribute them evenly throughout.
- Fill Muffin Cups and Bake: Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full. Bake in the preheated oven for 18–22 minutes or until a toothpick inserted into the center comes out clean.
- Cool Cupcakes: Allow the cupcakes to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely before frosting.
- Make Cinnamon Buttercream: Beat the softened unsalted butter until smooth and creamy. Gradually add powdered sugar, ground cinnamon, and vanilla extract, beating until light and fluffy. Add 1 tablespoon of heavy cream or milk at a time until the frosting reaches your desired consistency.
- Frost Cupcakes: Once the cupcakes are completely cool, generously pipe or spread the cinnamon buttercream over the tops.
Notes
- You can substitute regular chocolate chips if mini chips are unavailable.
- For added decoration, sprinkle cinnamon sugar or extra mini chocolate chips on top of the frosting.
- Store cupcakes in an airtight container at room temperature for up to 3 days to maintain freshness.
