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 an easy pumpkin frosting!
These pumpkin cupcakes have the best pumpkin flavor thanks to using my easy moist pumpkin cupcakes as inspiration. They're super soft, light, and the buttercream frosting tastes just like pumpkin pie filling.
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!
Looking for more fall recipes? Then check out these: no chill pumpkin chocolate chip cookies, easy salted caramel sauce, and classic snickerdoodle cookies.
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If you love a good pumpkin chocolate chip muffin recipe, then these cupcakes are for you. Obviously they're sweeter than a typical homemade pumpkin muffin, which makes them perfect for dessert all fall long.
Ingredients For Easy Pumpkin Chocolate Chip Cupcakes
- All Purpose Flour: The main structure for the cupcakes. Make sure you spoon and level the flour when measuring (see note below under “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 (how to make homemade pumpkin spice).
- 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.
How To Make The Best Pumpkin Chocolate Chip Cupcakes
Step 1: In a medium bowl, whisk together the flour, pumpkin pie spice, baking powder, baking soda, cinnamon, and salt. Set aside.
Step 2: In a large bowl, whisk together the brown sugar, pumpkin puree, oil, eggs, and vanilla extract until fully combined.
Step 3: Pour the flour mixture into the wet and fold everything together with a rubber spatula until combined.
Then fold in the mini chocolate chips.
Step 4: 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: Beat the butter on high speed until smooth and creamy.
Add the powdered sugar, pumpkin puree, pumpkin spice, cinnamon, and vanilla extract and mix on low speed until combined.
Step 6: Then increase the speed to high and mix for another 1-2 minutes.
Step 7: 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.
For all of my best tips and tricks for making the best pumpkin frosting, check out the blog post!
Storing & Freezing
Storing: Keep any leftover cupcakes in an airtight container on the counter for up to 2 days or in the refrigerator for up to 5 days.
Freezing: To freeze, I like to individually wrap each cooled cupcake in plastic wrap and then place them into a freezer-safe bag. Keep frozen for up to 2 months.
Professional Home 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 rubber 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. Here is my recipe for how to make your own pumpkin spice.
Recipe FAQs
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.
Although I love this pumpkin frosting, these cupcakes would also be good with a cream cheese frosting, easy chocolate buttercream, and even salted caramel buttercream frosting.
📖 Recipe
Pumpkin Chocolate Chip Cupcakes
Equipment
- 12-count muffin pan
- Mixing Bowls
- Electric Stand Mixer
Ingredients:
Pumpkin Cupcakes
- 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
Pumpkin Frosting
- 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
Instructions:
- Preheat the oven to 350 degrees and line a 12-count muffin pan with cupcake liners.
Pumpkin Cupcakes
- 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.
Pumpkin Frosting
- 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.
Best pumpkin cupcakes ever!!!!’n
Sooooooo simple delicious sll wholesome ingredients!!!!
Thank you !!!!!
You are amazing!
Open a bakery shop!!!!
Lily, you're so sweet and kind to say all of that! I'm so so glad you loved the cupcakes!!