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Pumpkin Chocolate Chip Cupcakes

It's time to start Fall baking!
One of my favorite recipes to make this time of year is pumpkin chocolate chip cookies.

I decided to make that recipe even better by turning it into cupcakes...
because then you get to put frosting on top!

Pumpkin and chocolate compliment each other so well...
if you haven't tried the combination before, you might be surprised.
And the fluffy pumpkin cream cheese frosting is the perfect topping...Delish!

I gave one of these cupcakes to my husband, and asked if he had any comments.
"Make more!", he replied.

This recipe makes about 32 cupcakes,
so whip some up and share them with your neighbors!

Pumpkin Chocolate Chip Cupcakes
adapted from Ryan Bakes

Pumpkin Chocolate Chip Cupcakes
  • 2 1/2 cups all-purpose flour
  • 1 1/2 teaspoons cinnamon
  • 1/4 teaspoon EACH of nutmeg, cloves and ginger
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 1/2 cups sugar
  • 2/3 cup vegetable oil
  • 1/2 cup buttermilk (or 1/2 c. milk + 1/2 tablespoon vinegar)
  • 1 can (15 oz.) pumpkin
  • 4 eggs
  • 1 teaspoon vanilla extract
  • 1 cup semi-sweet chocolate chips
Pumpkin Cream Cheese Frosting
  • 8 oz. cream cheese (softened)
  • 1/2 cup unsalted butter (softened)
  • 6 cups confectioners' sugar
  • 1/4 cup canned pumpkin
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1 cup mini chocolate chips (optional)

To Make The Cupcakes
Heat oven to 350 degrees. Line two cupcake pans with paper liners.

In a medium bowl, whisk flour, cinnamon, cloves, nutmeg, ginger, baking soda, baking powder and salt together until well blended; set aside.

In a large bowl, beat sugar, vegetable oil, buttermilk, pumpkin, eggs and vanilla on low speed until combined. Gradually add flour mixture and beat until just combined. Fold in the chocolate chips.

Fill each paper liner 2/3 full with batter. Bake for 18 minutes, or until a toothpick inserted in the center comes out clean. Transfer to a wire rack and cool completely.

To Make The Frosting
In a large bowl, beat together the cream cheese and butter. Gradually add the confectioners' sugar and beat until smooth. Add pumpkin, vanilla, cinnamon and nutmeg. Mix well. This frosting is very soft, so you may want to refrigerate it before you frost your cupcakes. After frosting, garnish cupcakes with mini chocolate chips if desired.
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Want another yummy pumpkin & chocolate recipe?
Check out my Chocolate Pumpkin Cake with Cornelli Lace!

I share my recipes & tutorials at these fun link parties.

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