PUMPKIN CHOCOLATE CHIP CUPCAKES WITH CINNAMON BUTTERCREAM
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PUMPKIN CHOCOLATE CHIP CUPCAKES WITH CINNAMON BUTTERCREAM
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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
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 egg large
- 1 teaspoon vanilla extract
- 1 cup pumpkin puree canned
- ⅓ cup milk
- ½ cup mini chocolate chips
For the Cinnamon Buttercream:
- ½ cup butter softened, unsalted
- 2 cups powdered sugar
- 1 teaspoon cinnamon
- 1 teaspoon vanilla extract
- 2 tablespoons heavy cream or milk
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
Nutrition Information
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Calories
300kcal
(15%)
Carbohydrates
35g
(12%)
Protein
3g
(6%)
Fat
12g
(18%)
Nutrition Facts
Serving: 12people
Amount Per Serving
Calories 300 kcal
% Daily Value*
| Calories | 300kcal | 15% |
| Carbohydrates | 35g | 12% |
| Protein | 3g | 6% |
| Fat | 12g | 18% |
* Percent Daily Values are based on a 2,000 calorie diet.
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