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.

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.

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.

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.

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.

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.

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.

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.

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.

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.