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Delicious Pumpkin Chocolate Chip Cupcakes with Cinnamon Buttercream

Moist pumpkin cupcakes studded with chocolate chips and topped with a creamy cinnamon buttercream frosting.

Ingredients

Scale

For the Crust:

  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons pumpkin pie spice
  • 1 cup canned pumpkin puree
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 3/4 cup semi-sweet chocolate chips
  • 1/2 cup unsalted butter, softened
  • 3 cups powdered sugar
  • 1 1/2 teaspoons ground cinnamon
  • 2–3 tablespoons milk

Instructions

1. Prepare the Crust:

  1. Preheat oven to 350°F and line a muffin tin with cupcake liners.
  2. Whisk together flour, baking soda, salt, and pumpkin pie spice in a medium bowl.
  3. In a separate bowl, mix pumpkin puree, sugars, oil, eggs, and vanilla until smooth.
  4. Gradually add dry ingredients to wet ingredients, mixing until just combined. Fold in chocolate chips.
  5. Divide batter evenly among cupcake liners and bake for 18-22 minutes until a toothpick comes out clean. Cool completely.
  6. For frosting, beat butter until creamy. Gradually add powdered sugar and cinnamon, then add milk until desired consistency is reached. Frost cooled cupcakes.

Notes

You can customize the seasonings to taste.

  • Author: Olivia Bennett