Description
Moist and flavorful cupcakes made with pumpkin puree and chocolate chips, topped with a creamy cinnamon buttercream frosting.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1 cup canned pumpkin puree
- 1 cup granulated sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup semi-sweet chocolate chips
- For the frosting: 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 2 teaspoons ground cinnamon
- 2 tablespoons milk
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
- In a large bowl, mix the pumpkin puree, sugar, oil, eggs, and vanilla extract until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the chocolate chips.
- Spoon the batter into the cupcake liners, filling each about 2/3 full.
- Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool completely.
- For the frosting: In a bowl, beat the softened butter until creamy. Gradually add powdered sugar and cinnamon, mixing well. Add milk as needed for desired consistency.
- Frost the cooled cupcakes and serve.
Notes
These cupcakes are best enjoyed fresh but can be stored in an airtight container for up to 3 days. Add extra spices for a stronger flavor if desired.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Dessert
- Cuisine: American
Nutrition
- Calories: 280
- Sugar: 22g
- Fat: 14g
- Carbohydrates: 35g
- Protein: 3g