Pumpkin Chocolate Chip Cupcakes
The most amazing Pumpkin Chocolate Chip Cupcakes! This delicious fall dessert recipe boasts a moist crumb filled with pumpkin spice flavor and chocolate chips, topped with luscious cream cheese frosting, chocolate chips, and chocolate drizzle!
Servings: 12 cupcakes
Ingredients
Wet Ingredients
- 1 cup 100% pure pumpkin puree
- ½ cup granulated sugar
- 6 tablespoons light brown sugar lightly packed
- 1/3 cup vegetable oil
- 2 large eggs
Dry Ingredients
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- ¾ teaspoon pumpkin pie spice
- ½ teaspoon baking soda
- ¼ teaspoon salt
Add-ins
- 1 cup semi-sweet chocolate chips can use 1 ½ cups for more chocolate
Frosting
- 1 batch cream cheese frosting
Toppings
- 2 tablespoons mini chocolate chips for topping
- chocolate syrup for drizzling
Instructions
- Preheat oven to 350°F. Line a 12-cup cupcake pan with cupcake liners.
- In a medium bowl, whisk together Wet Ingredients: pumpkin, granulated sugar, light brown sugar, oil, and eggs.
- In a large bowl, whisk together Dry Ingredients: flour, baking powder, cinnamon, pumpkin pie spice, baking soda, and salt.
- Transfer wet ingredients into dry ingredients bowl. Stir together until just combined and no flour patches remain—be careful not to over-stir. Fold in chocolate chips.
- Transfer pumpkin cake batter into the lined baking pan, filling each up about ½ way. Bake for 20-24 minutes, until springy in the center, not jiggly. Mine took 23 minutes. Done when toothpick in center comes out clean.
- Allow cupcakes to cool in the pan for 8-10 minutes, then transfer to a cooling rack to cool completely before frosting.
- Make a batch of cream cheese frosting. Frost cupcakes using Ateco 844 piping tip. Drizzle with chocolate syrup in a zip top bag with the end snipped off. Sprinkle mini chocolate chips on top.
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Notes
- Storing notes: Pumpkin chocolate chip cupcakes can sit at room temperature for up to 2 hours. In the refrigerator, you can keep them for up to 1 week, sealed in an airtight container.
- Freezing instructions: Store in a freeze-friendly container for 1-3 months in the freezer. See post for more tips.