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Pumpkin Chocolate Chip Cupcakes Recipe

Pumpkin Chocolate Chip Cupcakes Recipe
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★★★★★

4.8 from 11 reviews

Delight in these moist and flavorful Pumpkin Chocolate Chip Cupcakes, a perfect autumn treat blending the warm spices of pumpkin with sweet bursts of mini chocolate chips. These cupcakes are easy to prepare and bake to a tender crumb, topped with a luscious chocolate buttercream frosting, making them an irresistible dessert for any occasion.

Ingredients

Scale

Dry Ingredients

  • 1 1/4 cups all-purpose flour
  • 1/4 cup cornstarch
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 1/2 tsp ground cinnamon

Wet Ingredients

  • 1/2 cup vegetable oil
  • 2/3 cup brown sugar
  • 2 large eggs
  • 1 cup pumpkin puree
  • 1 tsp vanilla extract

Add-ins

  • 3/4 cup mini chocolate chips

Instructions

  1. Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners to prevent sticking and ensure even baking.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, cornstarch, baking powder, baking soda, salt, and ground cinnamon until evenly combined.
  3. Combine Wet Ingredients: In a separate large bowl, blend the vegetable oil, brown sugar, eggs, vanilla extract, and pumpkin puree until the mixture is smooth and uniform.
  4. Incorporate Dry into Wet: Gradually add the dry ingredients to the wet mixture, mixing alternately with milk (about 1/4 cup) until just combined to maintain a tender texture. Avoid overmixing to keep cupcakes light.
  5. Fold in Chocolate Chips: Gently fold the mini chocolate chips into the batter to distribute evenly without deflating the mixture.
  6. Fill and Bake: Spoon the batter into the cupcake liners, filling each about two-thirds full. Bake in the preheated oven for approximately 15 minutes or until a toothpick inserted into the center comes out clean.
  7. Cool and Frost: Allow the cupcakes to cool completely in the pan on a wire rack before frosting them with your favorite chocolate buttercream.

Notes

  • Do not overmix the batter to prevent dense cupcakes.
  • If mini chocolate chips are not available, regular chocolate chips can be chopped into smaller pieces.
  • For a dairy-free version, use a plant-based milk and dairy-free chocolate chips.
  • Pumpkin puree can be homemade or canned; ensure it is plain pumpkin, not pumpkin pie filling.
  • Store cupcakes in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.

Nutrition

Keywords: pumpkin cupcakes, chocolate chip cupcakes, fall desserts, pumpkin recipes, easy cupcakes

Find it online: https://amayaharis.com/pumpkin-chocolate-chip-cupcakes-recipe/