These Pumpkin Chocolate Chip Cupcakes are absolutely perfect for pumpkin season. They're filled with mini chocolate chips, plenty of pumpkin pie spice and pumpkin puree, and are topped with a creamy pumpkin frosting!
These pumpkin cupcakes have the best pumpkin flavor. They're super light and moist and the buttercream frosting tastes just like pumpkin pie filling.
I then topped the cupcakes with extra chocolate chips!
Why You'll Love These Cupcakes
- They're filled with ooey gooey chocolate chips.
- The cupcakes are tender, fluffy, and moist.
- The pumpkin buttercream frosting has real pumpkin purée in it.
- They're extremely easy to make!
If you love a good pumpkin chocolate chip muffin recipe, then these cupcakes are for you. Obviously they're sweeter than a muffin, which makes them perfect for dessert all fall long.
Expert Baking Tips
- Measuring Flour: To help ensure you don’t add extra flour, follow these three simple steps: 1) Fluff up the flour using a fork. 2) Spoon the flour into your measuring cup. 3) Scrape a knife across the top of the measuring cup to level out the flour.
- Folding: This means we carefully combine our ingredients without stirring or beating. We do this with a wooden spoon or silicone spatula until the ingredients are just combined with each other, “folding” everything together.
- Cupcake Batter: Fill each cupcake liner with 3 tablespoons of batter. If you add less, the cake won't rise all the way to the top.
- Frosting: Frost the cupcakes once they have completely cooled. I used a piping bag and the Wilton 1M tip to frost these cupcakes.
- Pumpkin Spice: If you do not have pumpkin pie spice at home you can easily make your own. Just combine 1/2 tsp cinnamon, 1/4 tsp ground ginger, 1/8 tsp ground cloves, and 1/8 tsp ground nutmeg. This will give you 1 tsp of pumpkin spice.
Here are some notes on the ingredients we'll be using. For the full ingredients list, look at the recipe card below.
- All Purpose Flour: The main structure for the cupcakes. Make sure you spoon and level the flour when measuring (see the note above under “Expert Baking Tips”).
- Spices: Pumpkin pie spice and cinnamon are both used. If you don't have pumpkin pie spice you can easily make your own (check out "Expert Baking Tips" above).
- Brown Sugar: Use either dark or light brown sugar.
- Pumpkin Puree: Not to be confused with pumpkin pie filling. They are not interchangeable.
- Oil: Use either canola or vegetable oil.
- Chocolate Chips: I used semi-sweet chocolate chips, but you could also use milk or dark chocolate. I highly recommend using mini.
- Butter: Use unsalted butter for the frosting.
Here are the step by step instructions on how to make these chocolate chip pumpkin cupcakes.
Step 1: Dry ingredients: In a medium bowl, whisk together the flour, pumpkin pie spice, baking powder, baking soda, cinnamon, and salt. Set aside.
Step 2 Wet ingredients. In a large bowl, whisk together the brown sugar, pumpkin puree, oil, eggs, and vanilla extract until fully combined.
Step 3: Combine the ingredients. Pour the flour mixture into the wet and fold everything together with a silicone spatula until combined. Then fold in the mini chocolate chips.
Step 4: Bake the cupcakes. FIll the cupcake liners ¾ of the way full and bake for 18-22 minutes. Let the cupcakes cool for 10 minutes in the pan before transferring them over to a wire rack to cool completely.
Step 5: Make the frosting. In a large stand mixer bowl using the paddle attachment, beat the butter on high speed until smooth.
Add the powdered sugar, pumpkin puree, pumpkin spice, cinnamon, and vanilla extract and mix on low speed until combined. Then increase the speed to high and mix for another 1-2 minutes.
Step 6: Decorate. Frost the cooled cupcakes. I placed the frosting in a piping bag and used the Wilton 1M piping tip. Then add mini chocolate chips to the tops of each frosted cupcake.
Keep any leftovers in an airtight container in the refrigerator for up to 5 days.
You can keep them at room temperature for 2 days before needing to refrigerate them.
Frequently Asked Questions
Do not substitute pumpkin pie filling for pumpkin puree for they are very different. Pumpkin pie filling contains sugar and extra spices whereas pumpkin puree is just pure pumpkin.
You can certainly use any kind that you like. I chose mini, but you could also use milk chocolate chips, dark chocolate, or even white chocolate.
It brings me so much joy to see you make my recipes. 🙂
More Pumpkin Recipes
Pumpkin Chocolate Chip Cupcakes
- 12-count muffin pan
- Mixing Bowls
- Electric Stand Mixer
- Cupcake Liners
- 1 cup all-purpose flour
- 2 teaspoons pumpkin pie spice
- ¾ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon ground cinnamon
- ½ teaspoon salt
- ¾ cup brown sugar
- ¾ cup pumpkin puree
- ⅓ cup vegetable oil (or canola)
- 2 large eggs
- 1 teaspoon vanilla extract
- ¾ cup mini chocolate chips
- 1 cup unsalted butter, room temperature
- 3 ½ cups powdered sugar
- ¼ cup pumpkin puree
- 1 teaspoon vanilla extract
- ½ teaspoon pumpkin pie spice
- ¼ teaspoon ground cinnamon
- extra mini chocolate chips for topping
- Preheat the oven to 350 degrees and line a 12-count muffin pan with cupcake liners.
- In a medium mixing bowl, whisk together the flour, pumpkin pie spice, baking powder, baking soda, cinnamon, and salt. Set aside.
- In a large mixing bowl, whisk together the brown sugar, pumpkin puree, vegetable oil, eggs, and vanilla extract until fully combined.
- Pour the dry ingredients into the wet and fold together with a silicone spatula until combined. Then gently fold in the mini chocolate chips.
- Fill the cupcake liners ¾ full with batter (about 3 tablespoons) and bake for 18-22 minutes (use a toothpick to check for doneness). Allow them to cool in the pan for 10 minutes and then transfer them over to a wire rack to finish cooling.
- In the bowl of an electric stand mixer using the paddle attachment, beat the butter on high speed until light and creamy (1-2 minutes).
- Add the powdered sugar, pumpkin puree, pumkin pie spice, cinnnamon, and vanilla extract and mix on low speed for 30 seconds. Then increase the speed to high and mix for another 1-2 minutes until smooth and creamy.
- Frost the cooled cupcakes. I placed the pumpkin frosting in a piping bag and used the Wilton 1M piping tip. Then top each frosted cupcake with more mini chocolate chips (optional).
- Store any leftover cupcakes in an airtight container in the refrigerator for up to 5 days.