Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Pumpkin Chocolate Chip Cupcakes with Cinnamon Buttercream Recipe

Pumpkin Chocolate Chip Cupcakes with Cinnamon Buttercream Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.5 from 17 reviews
  • Author: Mariam
  • 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

Scale

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
  • 23 tablespoons heavy cream or milk

Instructions

  1. Preheat the oven and prepare the pan: Preheat the oven to 350°F (175°C) and line a muffin pan with cupcake liners.
  2. Prepare the dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves.
  3. Mix the wet ingredients: In a large bowl, whisk together the pumpkin purée, granulated sugar, brown sugar, oil, eggs, and vanilla until smooth.
  4. 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.
  5. Make the buttercream: Beat softened butter until creamy, add powdered sugar, cinnamon, and vanilla, beat until combined, then add cream for desired consistency.
  6. 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