The Best Pumpkin Chocolate Chip Cupcakes

The Best Pumpkin Chocolate Chip Cupcakes

Delicious for fall, these moist and sweet pumpkin cupcakes are sprinkled with chocolate chips and topped with cream cheese frosting.

Pumpkin Chocolate Chip Cupcakes | Delicious for fall, these moist and sweet pumpkin cupcakes are sprinkled with chocolate chips and topped with cream cheese frosting. | www.homeandplate.com

It’s fall. The kids are back in school so on my calendar, summer is officially over.

And it’s that time of year! Nothing spells fall and harvest time more than apples and pumpkins.

It’s pumpkin season and there is nothing like the fall flavors of pumpkin, cinnamon and fall spices.

Everything you need to enjoy fall is in these delicious chocolate chip pumpkin cupcakes.

A frosted cupcake on a blue tabletop.

And back to school is the best time to make sweet treats that the kids can enjoy at the end of a busy day.

My kids love my two-ingredient pumpkin spice muffins as an after school snack.

This easy recipe is similar with the addition of semi sweet chocolate morsels and cream cheese icing with a sprinkle of cinnamon.

A hand holding half of a cupcake.


What I love about this recipe is that just about everything you need is something you already have in your kitchen pantry.

I always have a whole can of pumpkin and a bag of chocolate chips stored in the pantry because you never know when you might need them.

Otherwise a quick trip to the grocery store is in order and don’t forget the paper liners.

This recipe calls for one cup of canned pumpkin purée.

My pups are always willing to finish off what’s left in the can.

After all, I can not say no to those sweet faces.

Easy variations for pumpkin chocolate chip cupcakes

This recipe is easily adaptable.

You can use dark chocolate chips instead of semi sweet.

Use mini chocolate chips.

Make these moist cupcakes using a mix of 1/2 cup white whole wheat flour and 1 cup all purpose flour.

Bake the cupcakes in a mini muffin tin and cut the baking time by a third.

 Three Pumpkin Chocolate Chip Cupcakes on a white plate.

My recipe features four spices that complement that pumpkin flavor – cinnamon, ginger, allspice and nutmeg.

If you have pumpkin pie spice, use a teaspoon of that instead.

This recipe will still be delicious if you only have a few of these spices readily on hand.

I like to sprinkle a teaspoon cinnamon on top after I have frosted these cupcakes.

The full recipe card is below.

Who can say no to a fork full of this deliciousness?

Happy baking!

A fork piercing into a frosted pumpkin chocolate chip cupcake.

Pumpkin Chocolate Chip Cupcakes

Ali Randall
Delicious for fall, these moist and sweet pumpkin cupcakes are sprinkled with chocolate chips and topped with cream cheese frosting.
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Dessert
Cuisine American

Ingredients
  

  • 1/2 cup butter, softened
  • 2 large eggs
  • 3/4 cup brown sugar
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon allspice
  • 1/4 teaspoon ground ginger
  • 1/2 teaspoon ground cinnamon
  • 1 cup chocolate chips
  • 1 cup canned pumpkin puree

For the frosting

  • 2 cups confectioners sugar
  • 4 ounces cream cheese
  • 1/4 cup butter, softened

Instructions
 

  • Preheat the oven to 350°F.
  • Line a 12-cupcake tin with cupcake liners or muffin cups.
  • In a large bowl or stand mixer, mix together the wet ingredients including the eggs, butter, brown sugar, pumpkin and vanilla until blended.
  • Combine together the dry ingredients separately then add the flour mixture to the bowl.
  • Combine at high speed until moistened. Fold in the chocolate chips. Pour the batter into the prepared cupcake tins, filling 3/4 full.
  • Bake for 18 to 23 minutes in the preheated oven or until a toothpick inserted in the top of the muffins comes out clean.
  • Allow the cupcakes to cool for five minutes then transfer to a wire rack.In a medium bowl, beat together the confectioners sugar, the butter and cream cheese.
  • Allow the cupcakes to cool completely before frosting.
  • Store the cupcakes in an airtight container at room temperature.
Keyword Pumpkin Chocolate Chip Cupcakes
 Pumpkin Chocolate Chip Cupcakes | Delicious for fall, these moist and sweet pumpkin cupcakes are sprinkled with chocolate chips and topped with cream cheese frosting. | www.homeandplate.com

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16 thoughts on “The Best Pumpkin Chocolate Chip Cupcakes”

  • I always have a can of pumpkin in my pantry too! Great minds, you know? These are so easy to make, and I am ALL about that cream cheese frosting!

    • I know what you mean. Always have pumpkin in the pantry and apples in the fridge. Tis the season. Thanks for the love. 🙂

    • Cream cheese frosting is my favorite kind and so rich and creamy. We can indulge a bit, right? 🙂

  • A great use of Pumkin for the season. The frosting is the perfect topping for that delicious sweetness. Overall really yummy looking.

  • Yum, yum, and yum some more! I love the combination of the pumpkin and the chocolate and then topped with frosting – yes, I’ll take a dozen please! 🙂

    • I am right there with you. My kids gobbled these up quickly. We can’t get enough pumpkin this season.

  • Those look gorgeous and I love the flavours, but I am rather distracted by that fabulous fork. What a beauty! Oh and pinned!

    • Thanks 🙂 It’s amazing what you can find in antique stores isn’t it. Thanks for the love on the pumpkin cupcakes.

    • The pumpkin I use is simply 100% pureed pumpkin in a can, nothing added. You could always roast and puree a pumpkin at home if you don’t have canned. Hope that helps.

    • Thanks for that great catch Eleanor. I have updated the recipe accordingly. Have a great fall and enjoy the cupcakes.

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