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–+ servings
Merry

These Pumpkin Chocolate Chip Cupcakes with Buttercream Frosting are the ultimate fall treat! Soft, moist, and brimming with warm spices like cinnamon, nutmeg, and ginger, each bite bursts with pumpkin flavor and gooey chocolate chips. Topped with a creamy cinnamon buttercream, these cupcakes are perfect for cozy afternoons, family gatherings, or holiday desserts
Print Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 cupcakes
Course: Dessert
Cuisine: American
Ingredients Method Notes

Ingredients
  

For the Cupcakes:
  • 1 ½ cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger
  • ¼ teaspoon salt
  • 1 cup canned pumpkin puree
  • ½ cup granulated sugar
  • ½ cup brown sugar
  • ½ cup vegetable oil
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup semi-sweet chocolate chips
For the Cinnamon Buttercream:
  • ½ cup unsalted butter softened
  • 1 cup powdered sugar
  • 1 teaspoon ground cinnamon
  • 2 tablespoons heavy cream
  • 1 teaspoon vanilla extract
  • ½ cup mini chocolate chips for garnish

Method
 

  1. Preheat the oven: Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners.
  2. Mix dry ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
  3. Combine wet ingredients: In a large bowl, mix the pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract until smooth.
  4. Combine wet and dry mixtures: Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
  5. Fold in chocolate chips: Gently fold in the chocolate chips for added bursts of flavor.
  6. Fill the muffin cups: Divide the batter evenly into the prepared muffin cups, filling each about 2/3 full.
  7. Bake: Bake for 18-20 minutes or until a toothpick inserted into the center of a cupcake comes out clean. Let the cupcakes cool for 5 minutes in the pan, then transfer them to a wire rack to cool completely.
  8. Prepare the buttercream: Beat the softened butter in a large bowl until creamy. Add powdered sugar and cinnamon, beating until smooth. Mix in the heavy cream and vanilla extract, then beat until fluffy.
  9. Frost the cupcakes: Once cooled, frost the cupcakes with the cinnamon buttercream. Use a piping bag or a spatula for a professional finish.
  10. Garnish: Sprinkle with mini chocolate chips for a decorative touch.

Notes

  • Ensure all ingredients are at room temperature for a smoother batter.
  • Do not overmix the batter to avoid dense cupcakes.
  • For a dairy-free option, substitute heavy cream with coconut cream.
  • Store cupcakes in an airtight container in the refrigerator for up to 5 days.

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