Pumpkin Chocolate Chip Cupcakes
User Reviews
5
Pumpkin Chocolate Chip Cupcakes
Description
Pumpkin Chocolate Chip Cupcakes mix sugar and butter into a smooth base, then incorporate a blend of cinnamon, nutmeg, cloves, baking powder, and kosher salt along with all-purpose and cake flours. Whisked egg whites and pumpkin puree are folded in gently, creating a light yet moist batter. Mini chocolate chips add bursts of melted chocolate throughout.
Baked at 350 degrees F for just over ten minutes, these cupcakes develop a tender crumb with a hint of spice and soft pumpkin flavor. Once cooled, they are topped with a creamy cream cheese frosting that balances the spiced sweetness and adds richness to each bite.
These cupcakes are suited for autumn gatherings or dessert any time pumpkin flavor is desired. They offer both a soft texture and a pleasant mix of warm spices and chocolate.
Ingredients
- 1 1/2 cups sugar
- 5 ounces butter 10 Tablespoons, , room temperature, unsalted
- 1/2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon cloves ground
- 2 teaspoons baking powder
- 1 teaspoon kosher salt
- 1 1/2 cups all-purpose flour or gluten free flour blend
- 1 cup cake flour can use all regular flour too
- 1/4 teaspoon vanilla extract
- 6 egg white
- 3/4 cup pumpkin pureed
- 1 1/2 cups mini chocolate chips
Instructions
- Pre-heat oven to 350 degrees F. Line cupcake tins with paper liners
- In mixer on low speed, combine sugar and butter until well mixed, scraping down the sides of the bowl occasionally, about 5 minutes.
- In a large bowl combine dry ingredients, baking powder, spices, salt and flours
- In a separate bowl, whisk together the vanilla and egg whites. Stir the pumpkin puree into the whites just until incorporated.
- Add the dry ingredients and the pumpkin mixture to the egg and butter mixture, using about 1/3 of each mixture, and mixing each time, just until incorporated. Mixture should be blended and even in color.
- Fold in chocolate chips.
- Fill cupcake liners 3/4 full. Bake at 350 degrees F. for 10-12 minutes or until toothpick inserted in middle comes out clean.
- Transfer to wire rack and cool.
- Frost with cream cheese frosting.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24servings
Amount Per Serving
Calories 202 kcal
% Daily Value*
| Serving | 1cupcake | |
| Calories | 202kcal | 10% |
| Carbohydrates | 31g | 10% |
| Protein | 3g | 6% |
| Fat | 8g | 12% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Cholesterol | 14mg | 5% |
| Sodium | 119mg | 5% |
| Potassium | 77mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 20g | 40% |
| Vitamin A | 1365IU | 27% |
| Vitamin C | 1mg | 1% |
| Calcium | 34mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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