Description
Delight in these moist and flavorful Pumpkin Chocolate Chip Cupcakes topped with a rich Cinnamon Buttercream frosting. Perfect for fall gatherings or anytime you crave a comforting, spiced treat, these cupcakes combine the warm flavors of pumpkin and cinnamon with sweet chocolate chips for a deliciously festive dessert.
Ingredients
Scale
For the Cupcakes:
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon 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)
- 2 cups powdered sugar
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- 2–3 tablespoons heavy cream or milk
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C) and line a muffin pan with cupcake liners to ensure easy removal after baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, ground cinnamon, ground nutmeg, and ground cloves thoroughly to evenly distribute the spices and leavening agents.
- Combine Wet Ingredients: In a large bowl, blend the canned pumpkin purée, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract until the mixture is smooth and uniform in texture.
- Incorporate Dry Into Wet: Gradually add the dry ingredient mixture into the wet mixture, stirring gently just until combined to avoid overmixing which can toughen the cupcakes.
- Add Chocolate Chips: Fold in the mini chocolate chips evenly throughout the batter to ensure every bite has a sweet chocolate surprise.
- Fill and Bake: Divide the batter evenly among the cupcake liners, filling each about two-thirds full. Bake for 18–20 minutes or until a toothpick inserted into the center of a cupcake comes out clean, indicating they are cooked through.
- Cool Cupcakes: Allow the cupcakes to cool in the pan for 5 minutes, then transfer them onto a wire rack to cool completely before frosting.
- Prepare Cinnamon Buttercream: Beat the softened unsalted butter until it becomes creamy. Add powdered sugar, ground cinnamon, and vanilla extract, and beat until fully combined and smooth.
- Adjust Texture: Add heavy cream or milk one tablespoon at a time, beating after each addition, until the desired spreadable or pipeable consistency is achieved.
- Frost Cupcakes: Use a piping bag or a knife to spread the cinnamon buttercream generously over the cooled cupcakes. Optionally, sprinkle with cinnamon sugar for extra flair.
Notes
- These cupcakes can be made a day in advance and stored in an airtight container to maintain freshness.
- You can substitute mini chocolate chips with regular or white chocolate chips for a different flavor twist.
- Sprinkling cinnamon sugar on top of the frosting gives an extra burst of flavor and a lovely visual touch.
