Pumpkin Chocolate Chip Cupcakes Recipe
Introduction
These Pumpkin Chocolate Chip Cupcakes are a delightful blend of seasonal flavors and sweet chocolate chips. Perfect for autumn gatherings or a cozy treat, they are easy to make and sure to please everyone.
Ingredients
- 1 cup pumpkin purée
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- ¾ cup chocolate chips
Instructions
- Step 1: Preheat your oven to 350°F (175°C) and line a cupcake pan with paper liners.
- Step 2: In a large bowl, combine the pumpkin purée, flour, and sugar until the batter is smooth and well mixed.
- Step 3: Gently fold in the chocolate chips, reserving a few to sprinkle on top if desired.
- Step 4: Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
- Step 5: Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
- Step 6: Let the cupcakes cool completely in the pan before removing. Frost with your favorite icing if you like.
Tips & Variations
- For extra warmth, add 1 teaspoon of pumpkin pie spice or cinnamon to the batter.
- Substitute half the all-purpose flour with whole wheat flour for a nuttier flavor and added fiber.
- Try using white chocolate chips or chopped nuts for a different twist.
Storage
Store cupcakes in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate them for up to a week or freeze for up to 3 months. Thaw frozen cupcakes at room temperature before serving. If frosted, refrigerate and bring to room temperature before eating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use canned pumpkin for this recipe?
Yes, canned pumpkin purée works perfectly and is the most convenient option.
Can I make these cupcakes vegan?
To make them vegan, use a plant-based milk alternative and replace any eggs with a flaxseed or chia seed egg substitute. Ensure the chocolate chips are dairy-free.
PrintPumpkin Chocolate Chip Cupcakes Recipe
Delight in these moist and flavorful Pumpkin Chocolate Chip Cupcakes, perfect for autumn gatherings or anytime you crave a fall-inspired treat. Combining the natural sweetness of pumpkin purée with melty chocolate chips, these cupcakes are easy to prepare and sure to satisfy both pumpkin lovers and chocolate fans alike.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 12 cupcakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Dry Ingredients
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon salt
Wet Ingredients
- 1 cup pumpkin purée (canned or fresh)
- ½ cup granulated sugar
- ½ cup brown sugar, packed
- 2 large eggs
- ½ cup vegetable oil
- 1 teaspoon vanilla extract
Add-ins
- 1 cup semi-sweet chocolate chips
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a 12-cup cupcake pan with paper liners or lightly grease it to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and salt until evenly combined.
- Combine Wet Ingredients: In a large bowl, beat the eggs. Add the pumpkin purée, granulated sugar, brown sugar, vegetable oil, and vanilla extract, mixing until smooth and fully incorporated.
- Fold in Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, stirring just until combined. Avoid overmixing to keep the cupcakes tender.
- Add Chocolate Chips: Gently fold the chocolate chips into the batter, ensuring they are evenly distributed throughout.
- Fill Cupcake Pan: Spoon the batter evenly into the cupcake liners, filling each about two-thirds full to allow room for rising.
- Bake: Place the pan in the preheated oven and bake for 20-25 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
- Cool: Remove the cupcakes from the oven and let them cool in the pan for 5 minutes. Then transfer them to a wire rack to cool completely.
- Frost (Optional): Once cooled, frost cupcakes with your favorite cream cheese frosting or chocolate frosting if desired before serving.
Notes
- For a richer flavor, try adding a pinch of ground cloves or ginger to the dry ingredients.
- These cupcakes freeze well; wrap them tightly and freeze for up to 3 months.
- Use fresh pumpkin purée for lighter texture or canned for convenience.
- To reduce sugar, adjust the amount or use a sugar substitute suitable for baking.
- Ensure not to overmix batter to keep cupcakes fluffy and moist.
Keywords: Pumpkin cupcakes, Chocolate chip cupcakes, Fall dessert, Autumn treats, Pumpkin chocolate chip muffins
