These pumpkin chocolate chip cupcakes are equal parts indulgent and cozy! They combine the best of both worlds – the warm, comforting spice of pumpkin and the sweet, melty deliciousness of chocolate chips. With their unbeatable flavor combination, these cupcakes are the ultimate fall dessert you’ll want to make and enjoy no matter the season!
Don’t we all have pumpkin cravings in the fall? So many pumpkins around and so many options to turn them into something delicious. From pumpkin banana oat muffins for breakfast to mini pumpkin croissants for snacking and other dessert selections, you just can’t go wrong with using pumpkin as a main ingredient!
Do you know what else you can’t go wrong with? Chocolate chip cupcakes! This recipe combines these two amazing flavors and the end result is irresistibly delicious pumpkin cupcakes with chocolate chips.
A real crowd-pleaser, every bite of these cupcakes will give you a taste of heaven. So heat up that oven, tie on your apron, follow these instructions, and make something magical in the kitchen – all thanks to this easy and tasty pumpkin cupcakes recipe!
Why You’ll Love This Recipe
Ingredients Needed For Pumpkin Chocolate Chip Recipe
For The Cupcakes:
- ½ cup pumpkin puree
- 2 eggs
- ½ cup oil
- ⅓ cup milk
- ⅔ cup brown sugar
- ⅔ cup sugar
- 1 tbsp cornstarch
- 1 tsp baking powder
- ½ tsp baking soda
- 2 tsp cinnamon
- ¼ tsp nutmeg
- ¼ tsp salt
- 2 tsp vanilla
- 1 ½ cup flour
- 1 cup mini chocolate chips
For The Frosting:
- 1 cup unsalted butter, softened
- ¾ cup cocoa powder
- 3 cups powdered sugar
- 2-3 tbsp milk
Step-by-Step Preparation With Pictures
1. Preheat the oven to 350° F. Line a cupcake pan with paper liners, then set aside.
2. To start making the cupcakes, combine the pumpkin puree, brown sugar, sugar, and oil in the large bowl of a stand mixer. Mix well.
3. Add the milk, eggs, baking soda, baking powder, cinnamon, cornstarch, nutmeg, vanilla, and salt. Whisk until smooth, stopping to scrape down the sides occasionally and mixing again.
4. Stir in the flour until smooth.
5. Fold in the mini chocolate chips to the flour mixture.
6. Scoop some batter into each cupcake liner to fill it about ⅔ full so that it won’t overflow. Bake in the oven for about 14-16 minutes, or until the edges of the cupcakes are slightly browned. Remove the cupcakes from the oven and allow them to cool completely on a wire rack.
7. To start making the frosting, combine the softened butter, half the powdered sugar, 2 tablespoons of milk, and cocoa powder in the bowl of a stand mixer on low speed.
8. Add the rest of the powdered sugar.
9. Mix on low speed for about a minute until the ingredients are combined, and then bump up the speed to medium for another minute. Scrape down the sides and mix again.
10. Transfer the chocolate frosting to a pastry bag fitted with a large star tip.
11. Pipe a mound of chocolate frosting on each pumpkin cupcake.
12. Serve and enjoy!
Change It Up
Want to make your pumpkin chocolate chip cupcakes extra special? Here are a couple of ideas:
- Caffeine Them Up: Infuse the batter with coffee flavors by adding coffee powder, coffee extract, or a shot of espresso.
- Custard-Filled: Fill the center of each cupcake with custard or spiced cream before piping the chocolate frosting on top.
- Use Cream Cheese Frosting: Instead of chocolate frosting, top the pumpkin cupcakes with a combination of cream cheese, butter, powdered sugar, and vanilla extract.
- Make them Gluten-Free: Use gluten-free flour instead of all-purpose flour to make them safe to eat for those with gluten sensitivities.
Serving And Presentation
Looking to make these pumpkin desserts the star of any spread? Try these helpful suggestions:
- Topped With Edible Decorations: Add edible fondant pumpkin cupcake toppers over each cupcake.
- Now With Marshmallows: Sprinkle mini marshmallows or swirl of marshmallow fluff over each cupcake for sweetness and color.
- Served with Fall Drinks: Serve with fall-inspired hot or cold drinks for a combo meal straight out of a coffee shop.
- Orange on Top: Pipe some orange buttercream on top of the chocolate frosting.
Tips for Making The Perfect Pumpkin Choco Chip Cupcake
- Don’t Use Pumpkin Pie Spice: To avoid added sugars and spice, make sure you’re using pumpkin puree and not pumpkin pie spice for this recipe! You’d want total control over the flavors in the cupcakes.
- Thin It Out: If the frosting is too thick, add the other tablespoon of milk and mix until smooth.
- Use High-Quality Chocolate: For a fantastic flavor that contrasts with the pumpkin, go for semi-sweet or dark chocolate chips made from high-quality chocolate.
- Use the Toothpick Method: Don’t solely rely on baking times when checking for doneness! Insert a toothpick in the middle of a cupcake and take it out. If it comes out clean, the cupcakes are finished baking.
Storage And Reheating
Store: You can store unfrosted cupcakes in an airtight container at room temperature for about 1-2 days. However, those with chocolate frosting must be refrigerated in an airtight container, where they’ll stay good for up to 4 days.
Freeze: You can also freeze these cupcakes! Place them in a freezer-safe container and store in the freezer for up to 2 months.
Reheat: To enjoy them warm, you can reheat each cupcake in the microwave for a few seconds or a whole batch of cupcakes in the oven for about 10 minutes.
One Last Thing
Pumpkins and chocolate chips are a match made in fall heaven! If you’re up for some kitchen adventures this season, making these pumpkin chocolate chip cupcakes is worth your effort.
They are beginner-friendly, and you’re using common ingredients you might already have. You’ll end up with moist, rich cupcakes that pair perfectly with any of your favorite seasonal beverages!
Your Turn
If you make these cute pumpkin chocolate chip cupcakes, please take a moment to let me know how you liked them by leaving a rating and a comment below on the recipe card.
More Pumpkin Recipes To Try Next
Indulge in Fall Sweetness With Pumpkin Chocolate Chip Cupcakes
Equipment
- Mixing bowl
- Cupcake pan
- paper liners
- Wire Rack
- pastry bag
- large star tip
Ingredients
For the cupcakes:
- ½ cup pumpkin puree
- 2 eggs
- ½ cup oil
- ⅓ cup milk
- ⅔ cup brown sugar
- ⅔ cup sugar
- 1 tbsp cornstarch
- 1 tsp baking powder
- ½ tsp baking soda
- 2 tsp cinnamon
- ¼ tsp nutmeg
- ¼ tsp salt
- 2 tsp vanilla
- 1 ½ cup flour
- 1 cup mini chocolate chips
For the frosting:
- 1 cup unsalted butter softened
- ¾ cup cocoa powder
- 3 cups powdered sugar
- 2-3 tbsp milk
Instructions
- Preheat the oven to 350° F. Line a cupcake pan with paper liners, then set aside.
- To start making the cupcakes, combine the pumpkin puree, brown sugar, sugar, and oil in the large bowl of a stand mixer. Mix well.½ cup pumpkin puree, ⅔ cup brown sugar, ⅔ cup sugar, ½ cup oil
- Add the milk, eggs, baking soda, baking powder, cinnamon, cornstarch, nutmeg, vanilla, and salt. Whisk until smooth, stopping to scrape down the sides occasionally and mixing again.2 eggs, ⅓ cup milk, 1 tbsp cornstarch, 1 tsp baking powder, ½ tsp baking soda, 2 tsp cinnamon, ¼ tsp nutmeg, ¼ tsp salt, 2 tsp vanilla
- Stir in the flour until smooth.1 ½ cup flour
- Fold in the mini chocolate chips to the flour mixture.1 cup mini chocolate chips
- Scoop some batter into each cupcake liner to fill about ⅔ full so they won’t overflow. Bake in the oven for about 14-16 minutes, or until the edges of the cupcakes are slightly browned. Take the cupcakes out of the oven and allow them to cool completely on a wire rack.
- To start making the frosting, combine on low speed the softened butter, half the powdered sugar, 2 tablespoons of milk, and cocoa powder in the bowl of a stand mixer.1 cup unsalted butter, 3 cups powdered sugar, 2-3 tbsp milk, ¾ cup cocoa powder
- Add the rest of the powdered sugar.
- Mix on low speed for about a minute until the ingredients are combined, and then bump up the speed to medium for another minute. Scrape down the sides and mix again.
- Transfer the chocolate frosting to a pastry bag fitted with a large star tip.
- Pipe a mound of chocolate frosting on each pumpkin cupcake.
- Serve and enjoy!
Notes
- Don’t Use Pumpkin Pie Spice: To avoid added sugars and spice, make sure you’re using pumpkin puree and not pumpkin pie spice for this recipe! You’d want total control over the flavors in the cupcakes.
- Thin It Out: If the frosting is too thick, add in the other tablespoon of milk and mix until smooth.
- Use High-Quality Chocolate: To get amazing flavor contrast with the pumpkin, opt to use either semi-sweet or dark chocolate chips made from high-quality chocolate.
- Use the Toothpick Method: Don’t solely rely on baking times when checking for doneness! Insert a toothpick in the middle of a cupcake, then take it out. If it comes out clean, then the cupcakes are finished baking.
Nutrition
Tamara Tsaturyan is the owner and writer of Thriving In Parenting, a website focused on providing simple tips for busy parents — easy and healthy recipes, home decor and organization ideas and all things P A R E N T I N G.
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