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    Home » Recipes » Cupcakes

    Pumpkin Chocolate Chip Cupcakes

    Modified: Feb 10, 2025 · Published: Oct 1, 2022 by Karissa Parrish · This post may contain affiliate links

    Jump to Recipe Print Recipe

    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!

    Pumpkin frosted cupcakes with mini chocolate chips every where.

    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!

    Looking for more fall recipes? Then check out these: pumpkin chocolate chip cookies, salted caramel sauce, and classic snickerdoodle cookies.

    Jump to:
    • Why You'll Love These Cupcakes
    • Ingredients Needed
    • Instructions
    • Storage Tips
    • Expert Baking Tips
    • Recipe FAQs
    • More Pumpkin Recipes
    • 📖 Recipe
    A bite taken out of a pumpkin chocolate chip cupcake with a brown plate off to the side.

    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.

    Four pumpkin chocolate chip cupcakes.

    Ingredients Needed

    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" below).
    • 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.
    Ingredients needed: flour, spices, baking powder, brown sugar, salt, eggs, oil, vanilla extract, butter, pumpkin puree, and powdered sugar.

    Instructions

    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.

    Wet ingredients in a glass bowl.
    Dry ingredients added to the pumpkin batter.

    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.

    Mini chocolate chips added to the pumpkin cupcake batter.
    Cupcake batter in a muffin pan.

    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.

    Frosting the top of a cupcake with a piping bag and tip.

    Storage Tips

    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.

    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. Here is my recipe for how to make your own pumpkin spice.

    Recipe FAQs

    Can I Use Pumpkin Pie Filling Instead Of Pumpkin Puree?

    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.

    What Kind Of Chocolate Chips Can I Use?

    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.

    Can I Use A Different Frosting?

    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.

    A chocolate chip pumpkin cupcake laying on it's side with chocolate chips all over and a bite taken out of it.

    If you made this recipe, please leave a comment and star rating below. I love hearing from you! Also, please tag me on Instagram and check out my Pinterest for even more recipe ideas.

    It brings me so much joy to see you make my recipes. 🙂

    Happy Baking!

    More Pumpkin Recipes

    • Using a fork to slice into a cheesecake bar.
      No Bake Pumpkin Cheesecake Bars
    • Pumpkin S'mores Cookies
    • Pumpkin Spice Banana Bread
    • Pumpkin Cupcakes with Maple Frosting

    📖 Recipe

    Pumpkin Chocolate Chip Cupcakes

    Karissa Parrish
    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!
    5 from 7 votes
    Print Recipe Pin Recipe
    Prep Time 15 minutes mins
    Cook Time 20 minutes mins
    Total Time 1 hour hr 5 minutes mins
    Course Dessert
    Cuisine American
    Servings 12 cupcakes

    Equipment

    • 12-count muffin pan
    • Mixing Bowls
    • Electric Stand Mixer
    • Cupcake Liners

    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.

    Notes:

    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. Here is my recipe for how to make your own pumpkin spice.

    Nutrition

    Serving: 1cupcakeCalories: 493kcalCarbohydrates: 66gProtein: 3gFat: 25gSaturated Fat: 13gPolyunsaturated Fat: 4gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 70mgSodium: 195mgPotassium: 91mgFiber: 1gSugar: 55gVitamin A: 3717IUVitamin C: 1mgCalcium: 59mgIron: 1mg
    US Customary - Metric
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    Comments

    1. Lily Flores says

      October 04, 2022 at 1:37 am

      5 stars
      Best pumpkin cupcakes ever!!!!’n
      Sooooooo simple delicious sll wholesome ingredients!!!!
      Thank you !!!!!
      You are amazing!
      Open a bakery shop!!!!

      Reply
      • Ginger Snap says

        October 04, 2022 at 7:00 pm

        Lily, you're so sweet and kind to say all of that! I'm so so glad you loved the cupcakes!!

        Reply
    5 from 7 votes (6 ratings without comment)

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    Hi, I'm Karissa! I am the professional home baker and food photographer here at Ginger Snap's Baking Affairs. I have 6+ years of experience creating easy desserts that every home baker can make in their own kitchens! You'll find many desserts here, including cakes, cupcakes, frostings, and cookies. I'm so glad you're here and happy baking!

    More about me →

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