Cozy Pumpkin Chocolate Chip Cupcakes Recipe for Fall Joy

Autumn’s crisp breeze brings a delightful pumpkin chocolate chip cupcakes aroma that dances through kitchens.

Warm spices mingle with rich chocolate, creating an irresistible treat.

These cupcakes blend seasonal comfort with decadent sweetness.

Soft, moist crumbs promise a delectable experience in every bite.

The combination of pumpkin’s earthy notes and chocolate’s indulgent flavor creates pure magic.

Subtle hints of cinnamon and nutmeg elevate this classic dessert.

You’ll fall in love with this simple yet extraordinary cupcake that captures the essence of fall’s cozy charm.

Bake a batch and watch smiles bloom around the table.

Why Pumpkin Chocolate Chip Cupcakes Are Irresistible

• Boost Baking Confidence: Perfect for novice bakers who want to create impressive desserts without complex techniques. The straightforward recipe guides you smoothly through each step, ensuring success even for kitchen beginners.
• Seasonal Flavor Explosion: Capture autumn's essence with warm spices and pumpkin that transform ordinary cupcakes into a cozy, comforting treat. Chocolate chips provide a delightful contrast, making these cupcakes irresistibly delicious.
• Crowd-Pleasing Dessert: Guaranteed to impress at potlucks, family gatherings, or casual get-togethers. These cupcakes strike a perfect balance between classic pumpkin spice and rich chocolate, appealing to both kids and adults with their crowd-winning combination.
• Versatile Make-Ahead Option: Easily prepare these cupcakes in advance, storing them in an airtight container. The cinnamon buttercream adds a gourmet touch that elevates them from simple baked goods to a special homemade dessert everyone will love.

All You Need for Pumpkin Chocolate Chip Cupcakes

• All-Purpose Flour: A soft and versatile baking staple.
• Baking Powder: A helpful rising agent for fluffy texture.
• Baking Soda: A key ingredient for chemical leavening.
• Cinnamon, Nutmeg, Ginger: Warm spices that bring cozy autumn flavor.
• Salt: A flavor enhancer that balances sweetness.

• Pumpkin Puree: A rich and creamy seasonal vegetable base.
• Granulated Sugar, Brown Sugar: Sweet components that add depth.
• Vegetable Oil: Ensures moisture and tenderness.
• Eggs: A binding agent for structure.
• Vanilla Extract: A fragrant flavor booster.

• Chocolate Chips, Mini Chocolate Chips: Sweet morsels that add delightful crunch.
• Unsalted Butter: A creamy base for buttercream.
• Powdered Sugar: Creates smooth and sweet frosting.
• Heavy Cream: Adds richness to buttercream.

How to Make Soft and Moist Pumpkin Cupcakes

Step 1: Fire Up The Oven

Get your oven ready at 350°F and grab a muffin tin.

Line each cup with cute paper liners to prevent sticking and create a perfect baking environment.

Step 2: Create Dry Flavor Foundation

• All-purpose flour
• Baking powder
• Baking soda
• Ground cinnamon
• Nutmeg
• Ground ginger
• Salt

This magical dry blend will give your cupcakes amazing texture and warm spice notes.

Step 3: Mix Wet Ingredients

• Pumpkin puree
• Granulated sugar
• Brown sugar
• Vegetable oil
• Eggs
• Vanilla extract

Stir until everything looks perfectly combined and glossy.

Step 4: Combine Wet and Dry Mixtures

Slowly pour dry ingredients into wet mixture.

Gently fold together until just incorporated.

Stop mixing the moment everything looks blended to keep cupcakes tender.

Step 5: Add Chocolate Excitement

Fold chocolate chips into batter.

These little morsels will create surprise bursts of sweetness in every bite.

Step 6: Fill Muffin Cups

Distribute batter evenly into lined muffin cups, filling each about two-thirds full.

This helps cupcakes rise beautifully without overflowing.

Step 7: Bake To Perfection

Slide muffin tin into preheated oven.

Bake for 18-20 minutes until a toothpick comes out clean.

Let cupcakes rest in pan for 5 minutes, then transfer to cooling rack.

Step 8: Whip Up Cinnamon Buttercream

Beat softened butter until creamy.

• Powdered sugar
• Ground cinnamon
• Heavy cream
• Vanilla extract

Whip until frosting becomes light and fluffy.

Step 9: Decorate With Flair

Once cupcakes are completely cool, generously frost with cinnamon buttercream.

Sprinkle mini chocolate chips on top for extra charm.

Smart Tips for Rich Pumpkin Chocolate Cupcakes

• Stir the batter gently and minimally to keep the cupcakes light and tender, stopping as soon as dry ingredients are incorporated to avoid tough, dense textures.
• Toss chocolate chips in a little flour before folding into the batter to prevent them from sinking to the bottom during baking.
• Use canned pure pumpkin puree, not pumpkin pie filling, to maintain the correct moisture and flavor balance in your cupcakes.
• Allow cupcakes to cool completely before frosting to prevent buttercream from melting and ensure a clean, professional decorative finish.
• Adjust the cinnamon, nutmeg, and ginger quantities to suit your personal taste preferences, creating a more personalized flavor profile.

Storing and Serving Pumpkin Cupcake Leftovers

• Store cupcakes in an airtight container in the refrigerator for up to 5 days. Keep frosted cupcakes covered to prevent drying out or absorbing other food odors.
• Wrap unfrosted cupcakes individually in plastic wrap, then place in a freezer bag. Freeze for up to 3 months. Thaw at room temperature before frosting.
• Warm refrigerated cupcakes in the microwave for 10-15 seconds. For best texture, let them sit at room temperature for 15-20 minutes before serving.
• If serving within 1-2 days, store cupcakes in a sealed container at room temperature. Avoid direct sunlight or warm areas to maintain freshness.

Perfect Pairings for Pumpkin Cupcakes

• Pair Warm Spiced Coffee: Brew a rich, medium-roast coffee with hints of cinnamon and nutmeg that beautifully mirror the cupcake's warm spices.
• Complement with Caramel Drizzle: Top the coffee with a light caramel drizzle to enhance the pumpkin and chocolate flavors, creating a harmonious taste experience.
• Elevate with Vanilla Bean Ice Cream: Serve a small scoop of creamy vanilla bean ice cream alongside the cupcake, providing a cool contrast to the warm, spiced dessert.
• Match with Spiced Chai Latte: Choose a smooth chai latte that echoes the cupcake's cinnamon, nutmeg, and ginger notes, creating a delightful flavor symphony.

Flavor Swaps for Pumpkin Chocolate Chip Cupcakes

• Gluten-Free Chocolate Chip Pumpkin Cupcakes: Replace regular flour with a gluten-free flour blend, ensuring the same soft texture while making the recipe safe for those with gluten sensitivities.
• Vegan Pumpkin Chocolate Chip Cupcakes: Substitute eggs with flax eggs, use coconut oil instead of vegetable oil, and swap dairy butter with vegan butter for a completely plant-based version that maintains the rich, moist quality.
• Low-Sugar Pumpkin Chocolate Chip Cupcakes: Use a sugar substitute like stevia or monk fruit sweetener, and opt for dark chocolate chips with low sugar content to create a diabetic-friendly dessert without compromising flavor.
• Keto-Friendly Pumpkin Cupcakes: Utilize almond flour or coconut flour, replace sugar with erythritol, and use sugar-free chocolate chips to create a low-carb version that fits ketogenic dietary requirements.

FAQs

• Can I use homemade pumpkin puree instead of canned?

Yes, homemade pumpkin puree works perfectly. Just ensure it’s smooth and well-drained to maintain the right moisture level in the cupcakes.

• How do I prevent chocolate chips from sinking to the bottom?

Toss the chocolate chips in a little flour before folding into the batter. This helps them stay suspended throughout the cupcakes during baking.

• Is it possible to make these cupcakes gluten-free?

Absolutely! Replace the all-purpose flour with a gluten-free flour blend designed for baking. Make sure to choose a blend that includes xanthan gum for best results.

• Can I reduce the sugar in this recipe?

You can slightly reduce sugar, but it might affect the texture and moisture. If reducing, try cutting no more than 1/4 of the total sugar amount to maintain the cupcakes’ quality.

Pumpkin Chocolate Chip Cupcakes Recipe

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4.9 from 13 reviews

• Total Time: 40 minutes
• Yield: 12 1x

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Description

Seasonal pumpkin chocolate chip cupcakes blend warm autumn spices with rich chocolate for an irresistible treat. Moist, tender crumbs and sweet chocolate morsels invite you to savor fall’s most comforting dessert.

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Ingredients

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Main Ingredients:

• 1 cup canned pumpkin puree
• 2 large eggs
• 1 cup semi-sweet chocolate chips
• 1/2 cup vegetable oil

Dry Ingredients:

• 1 1/2 cups all-purpose flour
• 1/2 cup granulated sugar
• 1/2 cup brown sugar
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1/4 teaspoon salt

Flavoring:

• 1 teaspoon vanilla extract

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Instructions

1. Prepare the oven environment by heating to 350°F and positioning paper liners inside a muffin tin to create uniform baking conditions.
2. Create a dry ingredient blend by whisking together flour, baking powder, baking soda, aromatic spices, and salt in a medium mixing container.
3. Construct a vibrant wet mixture by blending pumpkin puree, both white and brown sugars, vegetable oil, eggs, and vanilla extract until achieving a silky, homogeneous consistency.
4. Carefully integrate the dry ingredient mixture into the wet components, gently stirring until just incorporated to maintain a tender cupcake texture.
5. Introduce chocolate chips into the batter, distributing them evenly to ensure a delightful chocolate presence in each cupcake.
6. Portion the batter into muffin cups, filling each approximately two-thirds full to allow proper rising during baking.
7. Place the muffin tin in the preheated oven and bake for 18-20 minutes, verifying doneness by inserting a toothpick that emerges clean.
8. Allow cupcakes to rest in the pan for five minutes before transferring to a cooling rack, enabling them to stabilize and cool completely.
9. Craft a luxurious cinnamon buttercream by whipping softened butter until creamy, gradually incorporating powdered sugar and ground cinnamon.
10. Enhance the buttercream with heavy cream and vanilla extract, beating until achieving a light, fluffy consistency.
11. Artfully apply the cinnamon buttercream to the cooled cupcakes and sprinkle with miniature chocolate chips for a final decorative touch.

Notes

• Opt for organic pumpkin puree to enhance the natural, earthy flavor of the cupcakes and ensure a smoother texture.
• Replace vegetable oil with coconut oil for a slightly nutty undertone and added health benefits.
• Swap chocolate chips with dark chocolate chunks for a more intense, rich chocolate experience that pairs beautifully with the warm pumpkin spices.
• For a gluten-free version, use a 1:1 gluten-free flour blend, which maintains the cupcakes’ soft and tender crumb while catering to dietary restrictions.

• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Category: Desserts, Snacks
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 12
• Calories: 220
• Sugar: 14 g
• Sodium: 150 mg
• Fat: 10 g
• Saturated Fat: 1.5 g
• Unsaturated Fat: 8.5 g
• Trans Fat: 0 g
• Carbohydrates: 32 g
• Fiber: 1 g
• Protein: 3 g
• Cholesterol: 30 mg