Pumpkin Chocolate Chip Cupcakes

When the air turns crisp and the leaves start to paint the world in shades of orange and gold, my kitchen inevitably fills with the warm, inviting scent of pumpkin. And not just any pumpkin treat — these pumpkin chocolate chip cupcakes have become a cozy favorite around here. They’re the perfect way to enjoy the rich, comforting flavors of fall without any fuss. Soft, moist pumpkin cupcakes studded with melty chocolate chips? It’s like a little slice of autumn happiness in every bite.

What I love most about these cupcakes is how they balance the earthiness of pumpkin with the sweetness of chocolate, creating a flavor combo that’s simply irresistible. Plus, they’re incredibly easy to make, so whether you’re baking for a crowd or just treating yourself, they won’t keep you tied to the kitchen all day. I usually keep a batch on hand for quick breakfasts, afternoon snacks, or dessert — they’re that versatile!

Also, these cupcakes have a lovely texture — tender and fluffy, with just the right amount of richness from the pumpkin. And the chocolate chips? They add little bursts of gooey sweetness that make every bite interesting. No need for fancy frosting here, though if you want, a simple cream cheese frosting or a dusting of powdered sugar would take them to the next level.

I’m excited to share this recipe with you because it’s one of those treats that feels special but is really simple to pull together. Whether you’re an experienced baker or just looking for a fun, seasonal recipe to try, these pumpkin chocolate chip cupcakes will definitely make your baking list this fall!

Why You’ll Love It

• Perfect Fall Flavor Combo: The warm spices and pumpkin pair beautifully with rich chocolate chips, giving you that cozy autumn taste everyone loves.
• Moist and Tender Texture: Thanks to the pumpkin puree, these cupcakes stay soft and moist — no dry bites here!
• Easy to Make: With simple pantry ingredients and straightforward steps, this recipe is great for bakers of all skill levels.
• Versatile Treat: Whether it’s a snack, dessert, or even breakfast on-the-go, these cupcakes fit the bill any time of day.
• Crowd-Pleaser: They’re great for parties, potlucks, or just sharing with family and friends — guaranteed to disappear fast!

Ingredient List

Dry Ingredients

• 1 ¾ cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ¼ teaspoon ground ginger
• ¼ teaspoon salt

Wet Ingredients

• 1 cup pumpkin puree (not pumpkin pie filling)
• ½ cup vegetable oil
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract

Add-ins

• ¾ cup semi-sweet chocolate chips

Cream Cheese Frosting

• 8 oz (225g) cream cheese, softened
• ¼ cup (60g) unsalted butter, softened
• 2 cups (240g) powdered sugar (also called icing sugar)
• 1 teaspoon vanilla extract
• Pinch of salt (optional, but enhances flavor)

Ingredient Notes

• I always use canned pumpkin puree for convenience and consistent texture — fresh pumpkin can be used but might alter moisture levels.
• Don’t skip the spices! They really bring out that classic pumpkin flavor. Adjust to your taste if you want it more or less spiced.
• Use semi-sweet chocolate chips for the perfect balance of sweet and rich — dark or milk chocolate works too if you prefer.
• Vegetable oil keeps the cupcakes moist and tender; you can substitute with melted coconut oil or light olive oil if you want a different twist.
• Make sure your baking powder and soda are fresh — this helps the cupcakes rise beautifully and stay fluffy.

Kitchen Equipment Needed

• Mixing Bowls – For combining wet and dry ingredients separately. I like using glass bowls because they’re easy to clean and don’t hold odors.
• Measuring Cups and Spoons – Essential for accurate ingredient amounts to get the best texture and flavor.
• Whisk – Perfect for mixing dry ingredients evenly and beating wet ingredients smoothly.
• Electric Hand Mixer or Stand Mixer – Speeds up mixing and ensures a smooth batter, but you can also whisk by hand if needed.
• Spatula – Great for folding in the chocolate chips without overmixing. My favorite is a flexible silicone one.
• Muffin Pan – To hold the cupcake liners and shape the cupcakes. I prefer a non-stick pan for easy release.
• Cupcake Liners – Prevent sticking and make cleanup easier; go for parchment liners if you want extra sturdy ones.
• Cooling Rack – Allows cupcakes to cool evenly and keeps bottoms from getting soggy.

Instructions

Step 1: Prepare Your Oven and Pan

• Preheat your oven to 350°F (175°C).
• Line a 12-cup muffin pan with cupcake liners. This helps prevent sticking and makes cleanup easier.
• Pro Tip: If you want extra-moist cupcakes, place a small oven-safe dish of water on the bottom rack to add humidity while baking.

Step 2: Mix the Dry Ingredients

• In a medium bowl, sift together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
• Use a whisk to combine everything thoroughly so the spices and leaveners are evenly distributed.
• Pro Tip: Whisk continuously to prevent lumps and ensure an even spice blend throughout the batter.

Step 3: Combine the Wet Ingredients

• In a large bowl, add the pumpkin puree, vegetable oil, sugar, eggs, and vanilla extract.
• Using an electric hand mixer or whisk, beat these ingredients together until smooth and well combined — about 1-2 minutes.
• The mixture should look creamy and slightly thick.

Step 4: Incorporate the Dry Ingredients into the Wet

• Gradually add the dry ingredients to the wet mixture in two or three batches.
• Use a spatula to gently fold and mix after each addition until just combined. Avoid overmixing to keep the cupcakes tender.
• Pro Tip: Stop mixing as soon as you see no more streaks of flour to prevent dense cupcakes.

Step 5: Fold in the Chocolate Chips

• Sprinkle the chocolate chips over the batter.
• Use your spatula to gently fold them in, distributing them evenly without breaking the chips.
• Be careful not to overwork the batter here.

Step 6: Fill the Cupcake Liners

• Using a spoon or an ice cream scoop, divide the batter evenly among the 12 cupcake liners.
• Fill each about 2/3 full to give the cupcakes room to rise without overflowing.

Step 7: Bake the Cupcakes

• Place the muffin pan in the preheated oven on the middle rack.
• Bake for 18-22 minutes or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
• Pro Tip: Avoid opening the oven door frequently, as this can cause the cupcakes to sink.

Step 8: Cool the Cupcakes

• Remove the pan from the oven and allow the cupcakes to cool in the pan for about 5 minutes.
• Then transfer them to a cooling rack to cool completely. This prevents sogginess on the bottoms and helps them set perfectly.

Step 9: Make the Cream Cheese Frosting

• While the cupcakes are cooling, prepare the cream cheese frosting.
• In a large bowl, beat the softened cream cheese and butter together until smooth and creamy (about 1–2 minutes).
• Gradually add powdered sugar, ½ cup at a time, beating on low speed until fully incorporated.
• Add the vanilla extract and a pinch of salt, then beat on medium-high for another 1–2 minutes until light and fluffy.
• Pro Tip: If the frosting feels too soft, chill it in the fridge for 10–15 minutes before using.

Step 10: Frost the Cupcakes

• Make sure the cupcakes are completely cool before frosting — this prevents melting or sliding.
• Use a piping bag for a beautiful swirl or spread with a spatula for a more rustic look.
• Optional: Garnish with a light dusting of cinnamon, a few mini chocolate chips, or crushed nuts for a decorative touch.

Now your pumpkin chocolate chip cupcakes are fully dressed and ready to impress — perfect for fall parties, cozy gatherings, or just because!

Tips and Tricks for Success

• Use room temperature eggs for better batter consistency and even mixing.
• Don’t overmix the batter — folding gently keeps cupcakes light and fluffy.
• Measure your flour carefully; too much flour can make cupcakes dry. Spoon it into the measuring cup and level off with a knife instead of scooping directly.
• If you want extra chocolatey bites, toss the chocolate chips in a little flour before folding them in to prevent sinking to the bottom.
• Let cupcakes cool completely before frosting to avoid melting or sliding frosting.
• Store cupcakes in an airtight container at room temperature for up to 3 days or freeze for longer storage.

Ingredient Substitutions and Variations

• Swap vegetable oil for melted coconut oil or unsweetened applesauce to reduce fat or add subtle flavor.
• Use whole wheat flour or a gluten-free flour blend instead of all-purpose flour for dietary preferences.
• Replace granulated sugar with brown sugar for a deeper, caramel-like sweetness.
• Try white chocolate chips or butterscotch chips in place of semi-sweet chocolate for a different twist.
• Add ½ cup chopped nuts (like walnuts or pecans) for extra crunch and texture.
• For a spicier cupcake, increase cinnamon and nutmeg slightly or add a pinch of cloves or allspice.

Serving Suggestions

• Enjoy these pumpkin chocolate chip cupcakes plain with a cup of hot coffee or tea for a simple, cozy treat.
• Serve alongside a scoop of vanilla ice cream for an indulgent dessert.
• I love pairing these cupcakes with a warm spiced latte or chai—those flavors complement each other beautifully.
• For a fun twist, sprinkle a little cinnamon sugar on top right after baking for extra sweetness and crunch.

Storage and Reheating Instructions

• Store cooled cupcakes in an airtight container at room temperature for up to 3 days.
• For longer storage, freeze cupcakes (without frosting) in a freezer-safe container or bag for up to 2 months.
• To thaw frozen cupcakes, leave them at room temperature for about 1-2 hours or overnight in the fridge.
• Reheat cupcakes in the microwave for 10-15 seconds to warm them up before serving, especially if frozen or refrigerated.
• If frosted, add frosting after reheating for the best texture and flavor.

Frequently Asked Questions

Can I use fresh pumpkin instead of canned pumpkin puree?

Yes! Fresh pumpkin works too, but you’ll need to cook and puree it first. Just make sure it’s smooth and drained well so your cupcakes don’t get too watery.

Can I make these cupcakes dairy-free?

Absolutely! This recipe is naturally dairy-free since it uses oil instead of butter. Just check your chocolate chips to ensure they’re dairy-free as well.

How do I know when the cupcakes are done baking?

Insert a toothpick into the center of a cupcake—if it comes out clean or with a few moist crumbs, they’re ready. Avoid overbaking to keep them moist.

Can I double this recipe?

Yes, doubling works great! Just use two muffin pans and adjust baking time slightly if needed. Keep an eye on them so they don’t overbake.

What’s the best way to store leftover cupcakes?

Store them in an airtight container at room temperature for up to 3 days, or freeze for longer storage. Bring frozen cupcakes to room temp or warm briefly before enjoying.

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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!