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Pumpkin Chocolate Chip Cupcakes with Buttercream Frosting

Delightful cupcakes bursting with pumpkin flavor and rich chocolate chips, topped with creamy buttercream frosting – perfect for fall gatherings.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 12 cupcakes
Course: Dessert, Snack
Cuisine: American, Baked Goods
Calories: 275
Ingredients Method Notes

Ingredients
  

Cupcake Ingredients
  • 1.5 cups all-purpose flour Provides a perfect base for a light yet moist cupcake.
  • 1 tsp baking powder Helps achieve that delightful rise and fluffy texture.
  • 1 tsp baking soda Works alongside the baking powder for extra lift.
  • 0.5 tsp salt Balances and enhances the flavors in the cupcake.
  • 1 tsp cinnamon Infuses warmth and spice, evoking feelings of fall.
  • 0.5 tsp nutmeg Adds a subtle earthiness that pairs beautifully with pumpkin.
  • 0.5 cups vegetable oil Keeps the cupcakes moist and tender.
  • 1 cups pumpkin puree The star of the show, lending both flavor and moisture.
  • 1 cups granulated sugar Sweetens the batter perfectly without overpowering the pumpkin.
  • 2 large eggs Ensure a rich and cake-like texture.
  • 1 tsp vanilla extract Enhances all the other flavors.
  • 1 cups chocolate chips Provide scrumptious bursts of sweetness throughout.
Buttercream Frosting Ingredients
  • 1 cups unsalted butter, softened Forms the creamy base of the frosting.
  • 4 cups powdered sugar Creates the perfect sweet and fluffy finish.
  • 0.25 cups heavy cream Adds richness and helps achieve the desired consistency.
  • 1 tsp vanilla extract For a delightful aroma in the frosting.
  • pinch salt Balances the sweetness of the frosting.
  • orange food coloring (optional) For a seasonal touch!

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners.
  2. In a bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside.
  3. In a large bowl, mix the vegetable oil, pumpkin puree, granulated sugar, eggs, and vanilla extract until well combined.
  4. Gradually add the dry mixture to the wet ingredients. Stir gently until just combined to avoid over-mixing.
  5. Fold in the chocolate chips.
  6. Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
Baking
  1. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
  2. Let the cupcakes cool completely in the pan before transferring them to a wire rack.
Frosting
  1. In a mixing bowl, beat the softened butter until creamy. Gradually add the powdered sugar and heavy cream, mixing on low until combined. Then increase speed and beat until light and fluffy.
  2. Add vanilla extract, a pinch of salt, and orange food coloring if desired, mixing until fully incorporated.
Assembly
  1. Frost the cooled cupcakes with the buttercream using a piping bag or spatula, and decorate as desired.
  2. Enjoy your delicious Pumpkin Chocolate Chip Cupcakes!

Notes

Consider adding chopped nuts for added crunch, or spices like allspice or ginger for a flavor kick. Use a piping bag for an elegant frosting finish!