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.

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.

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.

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.

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

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.

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!

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.

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!

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!