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Pumpkin Chocolate Chip Cupcakes

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


  • 1/2 cup butter, softened
  • 2 eggs
  • 3/4 cup brown sugar
  • 1 teaspoon vanilla extract
  • 1 1/2 cups 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

For the frosting

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


  • Preheat the oven to 350°F. Line a 12-cupcake tin with liners.
  • In a bowl mix the eggs, butter, brown sugar and vanilla until blended. Combine together the dry ingredients separately then add to the mixer bowl.
  • Combine 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 or until a toothpick inserted in the center comes out clean. Allow the cupcakes to cool for five minutes then transfer to a wire rack.
  • In a separate bowl, beat together the confectioners sugar, the butter and cream cheese. Allow the cupcakes to cool completely before frosting.