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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
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 1 hour 5 minutes
Course Dessert
Cuisine American
Servings 12 cupcakes

Equipment

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
Keyword pumpkin chocolate chip cupcakes, pumpkin cupcakes, pumpkin frosting
US Customary - Metric
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