Description

Indulge in the warm, comforting flavors of fall with these Pumpkin Chocolate Chip Cupcakes. Moist and fluffy, these delightful treats combine the sweetness of pumpkin puree with rich chocolate chips and aromatic spices. Topped with creamy chocolate buttercream, they make an irresistible dessert for any occasion—be it a festive gathering or a cozy night in. Easy to prepare, these cupcakes are sure to become a favorite among both kids and adults alike.

Ingredients

Scale

1 1/4 cup all-purpose flour
1/4 cup cornstarch
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 1/2 tsp ground cinnamon
pinch ground cloves
pinch nutmeg
1/2 cup vegetable oil
2/3 cup brown sugar
2/3 cup white sugar
2 large eggs
1 1/2 tsp vanilla extract
1 cup pumpkin puree
1/3 cup milk
3/4 cup mini chocolate chips

Instructions

Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
In a mixing bowl, whisk together flour, cornstarch, baking powder, baking soda, salt, cinnamon, cloves, and nutmeg until well combined.
In another bowl, blend vegetable oil, brown sugar, and white sugar until smooth. Add eggs one at a time, followed by vanilla extract and pumpkin puree; mix well.
Gradually add the dry ingredients to the wet mixture, stirring until just combined. Gently fold in mini chocolate chips.
Fill muffin tins about two-thirds full with batter and bake for approximately 15 minutes or until a toothpick comes out clean.
Allow cooling on a rack before frosting with chocolate buttercream.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cupcake (about 80g)
Calories: 265
Sugar: 21g
Sodium: 150mg
Fat: 12g
Saturated Fat: 3g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 39g
Fiber: 1g
Protein: 3g
Cholesterol: 30mg

Keywords: To enhance flavor, consider adding chopped nuts or dried fruits. For vegan cupcakes, substitute eggs with flax eggs and use plant-based milk.