Pumpkin 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
Scale
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
