PUMPKIN CHOCOLATE CHIP CUPCAKES WITH CINNAMON BUTTERCREAM

Name: PUMPKIN CHOCOLATE CHIP CUPCAKES WITH CINNAMON BUTTERCREAM
Prep time: 15 min
Cook time: 22 min
Yield: 12 people
Ingredients: 1 ½ cups all-purpose flour; 1 teaspoon baking powder; ½ teaspoon baking soda; 1 teaspoon cinnamon; ½ teaspoon pumpkin pie spice; ¼ teaspoon salt; ½ cup vegetable oil; ¾ cup brown sugar; 2 large eggs; 1 teaspoon vanilla extract; 1 cup canned pumpkin puree; ⅓ cup milk; ½ cup mini chocolate chips; ½ cup unsalted butter; 2 cups powdered sugar; 1 teaspoon cinnamon; 1 teaspoon vanilla extract; 2 tablespoons heavy cream

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Prep Time
15 mins
Cook Time
15 mins
Servings
12 people
Calories
300 kcal
Course
Dessert
Cuisine
American

PUMPKIN CHOCOLATE CHIP CUPCAKES WITH CINNAMON BUTTERCREAM

Iris Warren

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These Pumpkin Chocolate Chip Cupcakes are moist, fluffy, and filled with warm pumpkin spice flavors. Topped with a rich cinnamon buttercream frosting, they’re the perfect fall-inspired treat!

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Ingredients

Servings

For the Cupcakes:

1 ½ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
1 teaspoon cinnamon
½ teaspoon pumpkin pie spice
¼ teaspoon salt
½ cup vegetable oil
¾ cup brown sugar packed
2 large eggs
1 teaspoon vanilla extract
1 cup canned pumpkin puree
⅓ cup milk
½ cup mini chocolate chips

For the Cinnamon Buttercream:

½ cup unsalted butter softened
2 cups powdered sugar
1 teaspoon cinnamon
1 teaspoon vanilla extract
2 tablespoons heavy cream or milk

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Instructions

Step No.1: Preheat Oven

Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with liners.

Step No.2: Mix Dry Ingredients

In a large bowl, whisk together flour, baking powder, baking soda, cinnamon, pumpkin pie spice, and salt.

Step No.3: Mix Wet Ingredients

In another bowl, whisk oil, brown sugar, eggs, vanilla, pumpkin puree, and milk until smooth.

Step No.4: Combine and Add Chocolate Chips

Slowly mix wet ingredients into dry ingredients, stirring until just combined. Fold in mini chocolate chips.

Step No.5: Bake Cupcakes

Divide batter evenly among the cupcake liners, filling about ¾ full. Bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean.

Step No.6: Cool Cupcakes

Let cupcakes cool completely before frosting.

Step No.7: Make Cinnamon Buttercream

Beat butter until creamy. Add powdered sugar, cinnamon, and vanilla, mixing well. Slowly add heavy cream until fluffy. Pipe or spread onto cooled cupcakes.

Notes

Use fresh pumpkin puree for a richer flavor, but canned works perfectly!
For extra spice, add a pinch of nutmeg or ginger to the batter.
Storage: Store cupcakes in an airtight container in the fridge for up to 3 days.
Gluten-Free Option: Use a 1:1 gluten-free flour blend.
No Chocolate Chips? Swap for chopped pecans or walnuts.
Maple Buttercream: Replace cinnamon with 1 teaspoon maple syrup for a fall twist