There is something irresistibly warm and cheerful about a batch of Pumpkin Chocolate Chip Cupcakes with Cinnamon Buttercream. These delightful treats bring together autumn’s star flavors—earthy pumpkin, melty chocolate, and a generous swirl of cinnamon-flecked frosting—into a cupcake that feels like a cozy hug. The texture is perfectly moist, the spices are fragrant but balanced, and every bite crowns a soft pumpkin crumb with rich, creamy buttercream. Whether you’re baking for friends, family, or a special occasion, these cupcakes are the kind of treat everyone will swoon over and request again and again.
Ingredients You’ll Need
What makes Pumpkin Chocolate Chip Cupcakes with Cinnamon Buttercream so memorable is their simplicity—just a handful of pantry staples deliver everything you love about the season in an easy-to-make dessert. Each ingredient brings its own magic to the party, from gorgeous pumpkin color to a heavenly spiced aroma.
- All-purpose flour: The foundation that gives these cupcakes their light and fluffy structure.
- Baking powder: Ensures your cupcakes rise beautifully for a picture-perfect dome.
- Baking soda: Works with the acidity in the pumpkin and brown sugar for extra lift.
- Salt: A pinch brightens and enhances all those spiced flavors.
- Ground cinnamon: The essential spice that brings warmth and comfort to each bite.
- Ground nutmeg: Adds depth to the spice blend for a truly autumnal taste.
- Ground cloves: Just a hint brings coziness and a boost of aroma.
- Canned pumpkin purée: The heart of these cupcakes, making them moist and flavorful—be sure to use pure pumpkin, not pie filling!
- Granulated sugar: Lends sweetness and helps your cupcakes brown beautifully.
- Brown sugar (packed): For a richer, almost caramel-like sweetness and extra moisture.
- Vegetable oil: Keeps the crumb exceptionally tender and stays soft even after a day or two.
- Large eggs: Bind everything together for a cohesive, luscious batter.
- Vanilla extract: Rounds out the spices and amplifies the chocolate and pumpkin flavors.
- Mini chocolate chips: Distribute pockets of melty chocolate in every bite—mini chips ensure perfect chocolatey coverage.
- Unsalted butter (softened): The base of the cinnamon buttercream, creamy and easy to whip.
- Powdered sugar: Sweetens and thickens the buttercream without grittiness.
- Ground cinnamon (for buttercream): Layers extra flavor into the silky, spiced frosting.
- Vanilla extract (for buttercream): Adds creaminess and another pop of warmth.
- Heavy cream or milk: Helps fluff up the buttercream to the perfect piping or spreading consistency.
How to Make Pumpkin Chocolate Chip Cupcakes with Cinnamon Buttercream
Step 1: Prepare Your Oven and Cupcake Pan
Start by preheating your oven to 350°F (175°C). Line a standard muffin pan with cupcake liners—this step makes cleanup a breeze and helps your cupcakes hold their shape. Gather all your ingredients so everything is ready to go, creating a stress-free baking experience from step one.
Step 2: Whisk the Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves until fully combined. This not only evenly distributes the leaveners and spices, but also helps avoid any clumps in your batter, resulting in a light, even crumb in your Pumpkin Chocolate Chip Cupcakes with Cinnamon Buttercream.
Step 3: Mix the Wet Ingredients
In a large separate bowl, whisk the canned pumpkin purée, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract. Mix until everything is smooth and homogenous—this mixture will already smell fantastic from the pumpkin and vanilla!
Step 4: Combine the Wet and Dry Mixtures
Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be gentle and avoid overmixing; stop as soon as you no longer see streaks of flour. This is the secret to cupcakes that stay soft and tender!
Step 5: Fold in the Mini Chocolate Chips
Using a spatula, fold the mini chocolate chips into the batter. Fold just until evenly distributed—overmixing is your enemy here too! The mini chips mean each bite will have that irresistible chocolate-pumpkin combination.
Step 6: Fill and Bake
Evenly divide the cupcake batter among the liners, filling each about two-thirds full to allow room for a perfect rise. Bake for 18 to 20 minutes, or until a toothpick inserted in the center comes out clean. Let them cool in the pan for 5 minutes before transferring to a wire rack to cool completely—your kitchen will smell divine!
Step 7: Whip Up the Cinnamon Buttercream
While the cupcakes cool, beat the softened butter until it’s light and fluffy. Add powdered sugar, cinnamon, and vanilla extract, beating until well combined. Add heavy cream or milk one tablespoon at a time until the frosting is perfectly smooth and spreadable. This cinnamon buttercream is the crowning glory for your Pumpkin Chocolate Chip Cupcakes with Cinnamon Buttercream.
Step 8: Frost and Decorate
Once cupcakes are completely cooled, pipe or spread a generous swirl of cinnamon buttercream on top of each. For an extra touch, sprinkle with cinnamon sugar or add a few more mini chocolate chips as a playful garnish.
How to Serve Pumpkin Chocolate Chip Cupcakes with Cinnamon Buttercream
Garnishes
For a festive finish, dust the frosted cupcakes with a sprinkle of cinnamon sugar or a few extra mini chocolate chips. Edible gold glitter or tiny fondant pumpkins can add a special touch for holidays or fall gatherings—just a few seconds of extra effort make these already-gorgeous treats even more eye-catching.
Side Dishes
Pair Pumpkin Chocolate Chip Cupcakes with Cinnamon Buttercream with a cozy cup of spiced chai, fresh apple cider, or even a warming hot chocolate. Their gentle sweetness also balances well alongside a crisp fruit salad, or with a scoop of vanilla ice cream for an over-the-top dessert plate.
Creative Ways to Present
Arrange your cupcakes on a rustic wooden cake stand for an autumnal dessert table centerpiece, or box them in pretty bakery boxes with twine for a heartfelt homemade gift. For parties, consider using mini-cupcake liners to create bite-sized treats—perfect for mixing and matching with other fall favorites!
Make Ahead and Storage
Storing Leftovers
To keep your Pumpkin Chocolate Chip Cupcakes with Cinnamon Buttercream fresh, store them in an airtight container at room temperature for up to two days, or in the refrigerator for up to five days. The buttercream stays smooth and the cupcakes remain soft, especially if you allow them to come back to room temperature before serving.
Freezing
You can freeze the unfrosted cupcakes for up to three months. Let them cool completely after baking, wrap each one individually in plastic wrap, then pop them all into a zip-top freezer bag. Defrost at room temperature, then frost with the cinnamon buttercream once thawed for an always-fresh treat whenever a craving strikes.
Reheating
If you want to recreate that just-baked warmth, gently warm unfrosted cupcakes in the microwave for 10-15 seconds. For frosted cupcakes, let them come to room temperature naturally, as reheating can melt the buttercream. They’ll taste just as delicious as when they were first baked!
FAQs
Can I use homemade pumpkin purée instead of canned?
Absolutely! Just make sure your pumpkin purée is well-drained and smooth, as excess moisture can make the cupcakes too dense. Homemade or canned, both will give you that delicious pumpkin flavor.
Do I have to use mini chocolate chips, or can I use regular?
Mini chocolate chips distribute more evenly throughout the batter, but regular-size chips or even white chocolate or cinnamon chips are fantastic swaps. Feel free to get creative with your inclusions!
How do I know when the cupcakes are done baking?
The best way is to insert a toothpick into the center of a cupcake—it should come out clean, or with just a few moist crumbs. Keep an eye on them after 18 minutes, as overbaking can dry them out.
Can I make Pumpkin Chocolate Chip Cupcakes with Cinnamon Buttercream ahead of time?
Yes! You can bake the cupcakes up to a day ahead and store at room temperature before frosting. The buttercream can also be made in advance; store it tightly covered in the refrigerator, then let it soften before spreading or piping.
What’s the best way to frost these cupcakes if I don’t have a piping bag?
No piping bag? No problem! Use an offset spatula, butter knife, or even the back of a spoon to swirl on the cinnamon buttercream. Rustic, homemade looks are just as appealing—and just as tasty!
Final Thoughts
There’s something incredibly joyful about sharing a batch of Pumpkin Chocolate Chip Cupcakes with Cinnamon Buttercream, whether for a festive autumn gathering or an everyday treat. Their inviting aroma, comforting flavors, and stunning presentation make them a must-bake, so don’t wait for a special occasion—gather your ingredients and treat yourself and your loved ones to something truly memorable!
Print
Pumpkin Chocolate Chip Cupcakes with Cinnamon Buttercream Recipe
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 12 cupcakes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in the delightful combination of pumpkin and chocolate with these moist and flavorful Pumpkin Chocolate Chip Cupcakes topped with a luscious Cinnamon Buttercream frosting. Perfect for fall gatherings or anytime you crave a seasonal treat!
Ingredients
For the cupcakes:
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1 cup canned pumpkin purée
- 1/2 cup granulated sugar
- 1/2 cup brown sugar (packed)
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 3/4 cup mini chocolate chips
For the cinnamon buttercream:
- 1/2 cup unsalted butter (softened)
- 2 cups powdered sugar
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- 2–3 tablespoons heavy cream or milk
Instructions
- Preheat the oven and prepare the pan: Preheat the oven to 350°F (175°C) and line a muffin pan with cupcake liners.
- Prepare the dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves.
- Mix the wet ingredients: In a large bowl, whisk together the pumpkin purée, granulated sugar, brown sugar, oil, eggs, and vanilla until smooth.
- Combine and bake: Gradually stir the dry ingredients into the wet ingredients until just combined, fold in the chocolate chips, then divide the batter among cupcake liners. Bake for 18–20 minutes.
- Make the buttercream: Beat softened butter until creamy, add powdered sugar, cinnamon, and vanilla, beat until combined, then add cream for desired consistency.
- Frost the cupcakes: Pipe or spread the cinnamon buttercream onto cooled cupcakes.
Notes
- These cupcakes can be made a day ahead and stored airtight.
- Vary the chips or sprinkle with cinnamon sugar for a twist.
Nutrition
- Serving Size: 1 cupcake
- Calories: 330
- Sugar: 30g
- Sodium: 160mg
- Fat: 17g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg
