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
Scale
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.
