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.
Ingredients
Scale
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
Instructions
- Prepare the oven environment by heating to 350°F and positioning paper liners inside a muffin tin to create uniform baking conditions.
- Create a dry ingredient blend by whisking together flour, baking powder, baking soda, aromatic spices, and salt in a medium mixing container.
- 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.
- Carefully integrate the dry ingredient mixture into the wet components, gently stirring until just incorporated to maintain a tender cupcake texture.
- Introduce chocolate chips into the batter, distributing them evenly to ensure a delightful chocolate presence in each cupcake.
- Portion the batter into muffin cups, filling each approximately two-thirds full to allow proper rising during baking.
- Place the muffin tin in the preheated oven and bake for 18-20 minutes, verifying doneness by inserting a toothpick that emerges clean.
- Allow cupcakes to rest in the pan for five minutes before transferring to a cooling rack, enabling them to stabilize and cool completely.
- Craft a luxurious cinnamon buttercream by whipping softened butter until creamy, gradually incorporating powdered sugar and ground cinnamon.
- Enhance the buttercream with heavy cream and vanilla extract, beating until achieving a light, fluffy consistency.
- 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