Chocolate Pumpkin Cupcakes

Craving something that feels a little indulgent and seasonal? These chocolate pumpkin cupcakes hit that sweet spot between cozy fall flavors and rich, chocolatey goodness. They’re soft, moist, and just the right amount of decadent—like a warm hug in cupcake form. Whether you’re baking for a fall gathering, Halloween treat table, or just a weekend baking session to treat yourself, these cupcakes are always a crowd-pleaser.

The combo of chocolate and pumpkin might sound unexpected, but it’s a match that works beautifully. The pumpkin adds incredible moisture and a subtle earthy sweetness that balances the richness of the cocoa. You’re not overwhelmed with spice like a traditional pumpkin pie, but you still get that warm, comforting autumn vibe. Plus, it gives you a reason to use up any leftover canned pumpkin sitting in your pantry.

What I love most is how easy they are to whip up. You don’t need a mixer, and the ingredients are pretty straightforward—things you likely already have in your kitchen. You can go simple and top them with a dusting of powdered sugar, or make it extra with a swirl of cream cheese frosting or even a chocolate ganache if you’re feeling fancy.

These cupcakes also store beautifully, so they’re perfect for baking ahead. They get even more tender the next day, making them an ideal treat to make on a Sunday and enjoy all week long. Let’s be honest—cupcakes that feel like dessert but can pass for a snack with coffee? That’s a win.

Why You’ll Love It

• Incredibly Moist and Soft: Thanks to the pumpkin purée, these cupcakes stay tender and fluffy for days—no dry, crumbly bites here!
• Rich Chocolate Flavor: The cocoa powder and optional chocolate chips give these cupcakes a deep, satisfying chocolatey taste that pairs perfectly with the pumpkin.
• Easy to Make: No fancy equipment or complicated steps—just simple ingredients and one bowl. Perfect for beginner and seasoned bakers alike.
• Versatile Topping Options: Whether you go with cream cheese frosting, a drizzle of ganache, or keep it plain, these cupcakes are a blank canvas for your favorite toppings.
• Great for Fall (or Anytime!): While they scream autumn with that pumpkin base, the chocolate makes them crave-worthy year-round.

Ingredient List

For the Cupcakes:

• 1 cup all-purpose flour
• ½ cup unsweetened cocoa powder
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1 tsp ground cinnamon
• ½ tsp ground nutmeg (optional)
• ¾ cup granulated sugar
• ½ cup brown sugar, packed
• 2 large eggs
• 1 cup pumpkin purée (not pumpkin pie filling)
• ½ cup vegetable oil (or melted coconut oil)
• ¼ cup milk (dairy or non-dairy)
• 1 tsp vanilla extract
• ½ cup mini chocolate chips (optional but recommended)

For the Cinnamon Buttercream Frosting:

• ½ cup (1 stick) unsalted butter, softened
• 1 ½ cups powdered sugar (confectioners’ sugar), sifted
• 1 tsp ground cinnamon
• 1–2 tbsp heavy cream or milk (as needed for texture)
• ½ tsp vanilla extract
• Pinch of salt (optional, enhances flavor)

Ingredient Notes

• Pumpkin purée: Use plain, canned pumpkin—not the pie mix. I usually go with Libby’s for consistent texture and flavor.
• Cocoa powder: Natural unsweetened cocoa works best here. Dutch-processed will work too but gives a slightly different flavor.
• Oil: Vegetable oil makes these cupcakes extra moist. If you want a slight coconut note, melted coconut oil is a great swap.
• Brown sugar: Adds a deeper, caramel-like sweetness that pairs beautifully with the pumpkin.
• Mini chocolate chips: Totally optional, but they add little bursts of melted chocolate in every bite—yes, please!

Kitchen Equipment Needed

• Mixing bowls: For combining dry and wet ingredients separately before mixing together. I like using medium glass bowls—they’re easy to clean and don’t hold odors.
• Whisk or spoon: To mix the batter smoothly. A sturdy wooden spoon works great if you don’t have a whisk.
• Measuring cups and spoons: Essential for accuracy—especially with baking powder and spices. I recommend stainless steel sets for durability.
• Muffin tin: To bake the cupcakes evenly. A standard 12-cup tin works perfectly.
• Cupcake liners: To prevent sticking and make cupcakes easy to remove. I prefer unbleached paper liners for a natural look.
• Cooling rack: To let cupcakes cool properly without getting soggy bottoms. A wire rack with good airflow is key.
• Optional: Electric hand mixer: Helpful for quicker mixing, but not necessary if you want to keep it simple.

Instructions

Step 1: Prepare Your Oven and Pan

• Preheat your oven to 350°F (175°C).
• Line a standard 12-cup muffin tin with cupcake liners.
• Set the tin aside on a flat surface.

Pro tip: Don’t skip the liners—they make cleanup easier and keep your cupcakes intact when you remove them.

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Step 2: Mix the Dry Ingredients

• In a medium bowl, sift together the flour, cocoa powder, baking powder, baking soda, salt, cinnamon, and nutmeg.
• Use a whisk to combine everything evenly.

Pro tip: Sifting helps break up any lumps in the cocoa powder and ensures even distribution of leavening agents for a consistent rise.

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Step 3: Combine the Sugars and Wet Ingredients

• In a large bowl, whisk together the granulated sugar and brown sugar.
• Add the eggs one at a time, whisking well after each addition until the mixture is smooth.
• Stir in the pumpkin purée, vegetable oil, milk, and vanilla extract until fully combined.

Pro tip: Whisk continuously here to prevent lumps and create a smooth, homogenous batter.

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Step 4: Bring Wet and Dry Ingredients Together

• Gradually add the dry ingredient mixture to the wet ingredients.
• Use a spatula or wooden spoon to fold the flour mixture into the wet mixture gently.
• Mix just until no dry streaks remain; be careful not to overmix.

Pro tip: Overmixing can make cupcakes dense and tough—stop mixing as soon as everything is incorporated.

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Step 5: Add Chocolate Chips (Optional)

• Gently fold in the mini chocolate chips, distributing them evenly throughout the batter.

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Step 6: Fill the Cupcake Liners

• Using a spoon or ice cream scoop, fill each cupcake liner about two-thirds full with batter.
• Smooth the tops lightly for even baking.

Pro tip: Filling liners evenly helps cupcakes bake uniformly and look their best.

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Step 7: Bake the Cupcakes

• Place the muffin tin in the preheated oven on the middle rack.
• Bake for 18–22 minutes, or until a toothpick inserted into the center comes out with just a few moist crumbs.

Pro tip: Start checking around 18 minutes to avoid overbaking; ovens vary!

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Step 8: Cool Completely

• Remove the tin from the oven and let the cupcakes cool in the pan for about 5 minutes.
• Transfer cupcakes to a wire cooling rack to cool completely before frosting or serving.

Pro tip: Cooling completely prevents frosting from melting and keeps cupcakes from becoming soggy.

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Step 9: Make the Cinnamon Buttercream

• In a medium mixing bowl, beat the softened butter with a hand mixer (or stand mixer) on medium speed until creamy and pale—about 2–3 minutes.
• Gradually add in the powdered sugar, about ½ cup at a time, beating on low to start (to avoid a sugar cloud), then increasing to medium until fully incorporated.
• Mix in the cinnamon, vanilla extract, and a pinch of salt.
• Add 1 tablespoon of heavy cream or milk and beat until the frosting is fluffy. Add more cream/milk if needed to reach your desired consistency.

Pro tip: Beat the frosting for an extra minute or two for an ultra-light, whipped texture—it makes spreading or piping much easier!

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Step 10: Frost the Cooled Cupcakes

• Make sure cupcakes are completely cool before frosting (warm cupcakes = melted frosting).
• Use a piping bag with your favorite tip for a professional swirl, or simply spread the frosting with a knife or spatula for a rustic look.
• Sprinkle a dash of cinnamon or add a mini chocolate chip or pumpkin candy on top for extra flair!

Now your Chocolate Pumpkin Cupcakes with Cinnamon Buttercream are ready to steal the show—cozy, rich, and topped with a sweet, spiced finish that brings the whole thing together beautifully.

Tips and Tricks for Success

• Use room temperature eggs and pumpkin purée for better mixing and texture.
• Don’t skip sifting the cocoa and dry ingredients to avoid lumps and uneven baking.
• Avoid overmixing the batter—stop as soon as ingredients are combined.
• Check cupcakes a few minutes before the minimum baking time to prevent dryness.
• Let cupcakes cool completely before frosting to avoid melting or sliding frosting.
• Store leftover cupcakes in an airtight container at room temperature for up to 3 days or freeze for longer.
• Add a pinch of espresso powder to enhance the chocolate flavor without making it taste like coffee.

Ingredient Substitutions and Variations

• Pumpkin purée: Swap with sweet potato purée or butternut squash purée for a similar texture and mild sweetness.
• Vegetable oil: Use melted coconut oil or canola oil; avoid butter as it changes texture.
• Milk: Any dairy or plant-based milk like almond, oat, or soy works fine.
• Sugar: Substitute coconut sugar or maple syrup (reduce liquid slightly if using syrup).
• Chocolate chips: Use chopped dark or semi-sweet chocolate chunks instead of mini chips.
• Spices: Add a pinch of ground cloves or ginger for a more pronounced fall spice profile.
• Frosting: Swap cream cheese frosting for a simple chocolate buttercream or a dusting of powdered sugar for a lighter option.

Serving Suggestions

• Enjoy these cupcakes plain with a cup of coffee or tea for a simple, cozy treat.
• Top with a generous swirl of cream cheese frosting and a sprinkle of cinnamon for a classic fall dessert.
• Drizzle with warm chocolate ganache and add a few chopped nuts for a decadent finish.
• Serve alongside a scoop of vanilla ice cream for an indulgent dessert that’s perfect after dinner.
• I love serving these cupcakes at brunch with fresh berries and a dollop of whipped cream—it adds a refreshing contrast to the rich flavors.

Storage and Reheating Instructions

• Store cooled cupcakes in an airtight container at room temperature for up to 3 days.
• For longer storage, freeze cupcakes (unfrosted) in a sealed container or freezer bag for up to 2 months.
• To thaw frozen cupcakes, leave them at room temperature for 1–2 hours or overnight in the fridge.
• Reheat cupcakes gently in the microwave for 10–15 seconds to warm before serving (skip if frosted).
• If frosted, store cupcakes in the fridge and bring to room temperature before eating for the best flavor and texture.

Frequently Asked Questions

Can I use fresh pumpkin instead of canned purée?

Yes! Roast and puree fresh pumpkin, but make sure it’s smooth and drained of excess liquid for the best cupcake texture.

Can I make these cupcakes gluten-free?

Absolutely. Substitute the all-purpose flour with a 1:1 gluten-free baking blend for a tasty gluten-free version.

How do I know when the cupcakes are done?

Insert a toothpick into the center—if it comes out clean or with a few moist crumbs, they’re ready!

Can I freeze the frosted cupcakes?

It’s best to freeze unfrosted cupcakes and add frosting after thawing to keep everything fresh and look great.

Can I add other mix-ins besides chocolate chips?

Sure! Chopped nuts, dried cranberries, or white chocolate chips all work well.

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Did you try this recipe? Let me know in the comments how it turned out!

Don’t forget to share your photos on Instagram and tag me (@tasiahub_) or use the hashtag (#tasiahub). I’d love to see your creations!