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Pumpkin Chocolate Chip Cupcakes

Pumpkin Chocolate Chip Cupcakes
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Indulge in the warmth of autumn with these delightful Pumpkin Chocolate Chip Cupcakes. Perfectly moist and fluffy, they combine the seasonal flavors of pumpkin and cinnamon with rich chocolate chips, making them an irresistible treat for any fall occasion. Topped with velvety chocolate frosting, these cupcakes are sure to impress at Thanksgiving gatherings or cozy get-togethers. Their simple preparation and delicious taste will make them a favorite among family and friends alike!

Ingredients

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  • 1 1/4 cup 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
  • pinch ground cloves
  • pinch nutmeg
  • 1/2 cup vegetable oil
  • 2/3 cup brown sugar (packed)
  • 2/3 cup white sugar
  • 2 large eggs (room temperature)
  • 1 1/2 tsp vanilla extract
  • 1 cup pumpkin puree (not pumpkin pie filling)
  • 1/3 cup milk (buttermilk or regular)
  • 3/4 cup mini chocolate chips
  • 1 cup unsalted butter (room temperature)
  • 3–4 cups powdered sugar (sifted)
  • 3/4 cup cocoa powder (sifted)
  • 6–8 tablespoons whipping cream
  • 1/4 cup mini chocolate chips (for decorating)

Instructions

  1. Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
  2. In a bowl, whisk together flour, cornstarch, baking powder, baking soda, salt, and spices.
  3. In another bowl, mix vegetable oil and sugars until smooth. Add eggs, vanilla extract, pumpkin puree, and milk; mix well.
  4. Gradually combine dry ingredients with wet ingredients until just mixed. Fold in chocolate chips.
  5. Fill cupcake liners two-thirds full and bake for about 15 minutes or until a toothpick comes out clean.
  6. Cool before frosting with chocolate buttercream.

Nutrition

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

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