Description

Indulge in the delightful taste of our Pumpkin Chocolate Chip Cupcakes. Each bite offers a moist, fluffy texture harmoniously blended with rich pumpkin flavor and sweet mini chocolate chips. Perfect for any fall occasion, these cupcakes are sure to be a crowd-pleaser at gatherings or simply as an everyday treat. Topped with luscious chocolate frosting, they create an irresistible dessert experience that captures the essence of autumn.

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
3/4 cup mini chocolate chips
1 cup unsalted butter (room temperature)
3–4 cups powdered sugar (sifted)
3/4 cup cocoa powder (sifted)
6–8 tablespoons plant-based whipping cream
1/4 cup mini chocolate chips (for decorating)

Instructions

Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
In a medium bowl, whisk together flour, cornstarch, baking powder, baking soda, salt, cinnamon, cloves, and nutmeg.
In a large bowl, mix vegetable oil, brown sugar, and white sugar until smooth. Add eggs one at a time, followed by vanilla extract and pumpkin puree.
Gradually combine dry ingredients into wet mixture until just mixed. Fold in milk and mini chocolate chips.
Fill muffin tins about two-thirds full with batter and bake for 15 minutes or until a toothpick comes out clean.
Cool completely on a wire rack before frosting with chocolate buttercream.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 210
Sugar: 18g
Sodium: 150mg
Fat: 10g
Saturated Fat: 1g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 1g
Protein: 2g
Cholesterol: 30mg

Keywords: Feel free to add nuts or substitute whole wheat flour for added nutrition. For vegan options, replace eggs with flax eggs and use plant-based milk.