Pumpkin Chocolate Chip Cupcakes


Pumpkin Chocolate Chip Cupcakes

  • 1 1/4 cup all-purpose flour
  • 1/4 cup cornstarch
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 1/2 tsp ground cinnamon
  • pinch ground cloves
  • pinch nutmeg
  • 1/2 cup vegetable oil
  • 2/3 cup brown sugar , packed
  • 2/3 cup white sugar
  • 2 large eggs , room temperature
  • 1 1/2 tsp vanilla extract
  • 1 cup pumpkin puree , not pumpkin pie filling
  • 1/3 cup milk , buttermilk or regular
  • 3/4 cup mini chocolate chips*

Chocolate Frosting

  • 1 cup unsalted butter , room temperature
  • 3-4 cups powdered sugar , sifted
  • 3/4 cup cocoa powder , sifted
  • 6-8 tablespoons whipping cream
  • 1/4 cup mini chocolate chips , for decorating


Make the Pumpkin Chocolate Chip Cupcakes

  • Preheat the oven to 365F degrees. 
  • Line 2 muffin pans with large muffin papers (you’ll end up with about 18 cupcakes total). 
  • In a medium bowl whisk together the flour, cornstarch, baking powder, baking soda, salt, cinnamon, nutmeg & cloves
  • In a separate large bowl beat together the oil and sugars using an electric mixer. Then beat in the eggs and vanilla. 
  • Turn off the mixer and stir in the pureed pumpkin. 
  • With the electric mixer on low speed, beat in the flour mixture alternating with the milk. 
  • Turn off the mixer and stir in the mini chocolate chips. 
  • Spoon the batter into the prepared muffin pan, filling each about 2/3 full. Bake for 15-18 minutes, or until an inserted toothpick comes out clean. 

Make the Chocolate Frosting

  • In a large bowl using a stand mixer, beat the butter until very fluffy. 
  • Turn the mixer to low speed and beat in 2 cups of the powdered sugar, followed by the cocoa powder. 
  • Beat in the rest of the powdered sugar about 1/2 cup at a time alternating with 1-2 tablespoon of whipping cream until the desired consistency and sweetness level is reached. 
  • Frost the cooled cupcakes with a piping bag (I used a 1M tip) or a knife. Decorate with more chocolate chips. 


*I recommend using mini chocolate chips because large chocolate chips are heavier and can sink to the bottom of the cupcakes as they bake.