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Pumpkin Chocolate Chip Cupcakes

Pumpkin Chocolate Chip Cupcakes
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Indulge in the delightful taste of Pumpkin Chocolate Chip Cupcakes, the perfect autumn treat that brings together the cozy flavors of pumpkin and spices with sweet chocolatey goodness. These moist and fluffy cupcakes are a crowd-pleaser, ideal for family gatherings or cozy evenings at home. Topped with rich chocolate frosting and optional mini chocolate chips, they offer a festive touch to any dessert table. Easy to make and customize, these cupcakes will quickly become your go-to recipe for fall celebrations.

Ingredients

Scale
  • 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, cinnamon, cloves, and nutmeg.
  3. In another bowl, mix vegetable oil, brown sugar, white sugar, eggs, vanilla extract, pumpkin puree, and milk until smooth.
  4. Gradually combine the dry ingredients with the wet mixture until just mixed; then fold in mini chocolate chips.
  5. Fill each cupcake liner two-thirds full with batter and bake for 15 minutes or until a toothpick comes out clean.
  6. Cool on wire racks before frosting with rich chocolate buttercream.

Nutrition

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