Description
Deliciously moist cupcakes packed with pumpkin flavor and sweet chocolate chips, topped with creamy buttercream frosting.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 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
- 1 cup canned pumpkin puree
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup semi-sweet chocolate chips
- 1/2 cup unsalted butter (softened)
- 1 cup powdered sugar
- 1 teaspoon ground cinnamon (for frosting)
- 2 tablespoons heavy cream
- 1 teaspoon vanilla extract (for frosting)
- 1/2 cup mini chocolate chips (for garnish)
Instructions
- Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
- In a large bowl, combine the pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract. Mix until smooth.
- Gradually add the dry ingredients to the wet ingredients and stir until just combined, being careful not to overmix.
- Gently fold in the chocolate chips until evenly distributed.
- Divide the batter among the muffin cups, filling each about 2/3 full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Let them cool in the pan for 5 minutes before transferring to a wire rack.
- For the buttercream, beat softened butter until creamy. Gradually add powdered sugar and cinnamon, mixing until smooth. Add heavy cream and vanilla, beating until fluffy.
- Frost cooled cupcakes with cinnamon buttercream and garnish with mini chocolate chips.
Notes
Store the cupcakes in an airtight container at room temperature for up to three days or refrigerate for up to a week.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 250
- Sugar: 18g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
Keywords: pumpkin cupcakes, chocolate chip, fall desserts, baking, buttercream frosting