These spiced pumpkin chocolate chip cupcakes are the perfect fall treat, combining the warm flavors of cinnamon, nutmeg, and ginger with rich pumpkin and sweet chocolate chips. Topped with a creamy cinnamon buttercream, they deliver a delightful balance of seasonal spice and sweetness in every bite.
Ingredients:
For the Cupcakes:
- 1½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp ground ginger
- ¼ tsp ground cloves
- ¾ cup canned pumpkin puree
- ½ cup granulated sugar
- ½ cup packed brown sugar
- ½ cup vegetable oil
- 2 large eggs
- 1 tsp vanilla extract
- ¾ cup mini chocolate chips
For the Cinnamon Buttercream:
- ½ cup unsalted butter, softened
- 2 cups powdered sugar
- 1 tsp ground cinnamon
- ½ tsp vanilla extract
- 2-3 tbsp heavy cream or milk
Directions:
1. Preheat the Oven
Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
2. Mix the Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves. Set aside.
3. Mix the Wet Ingredients
In a large bowl, combine the pumpkin puree, granulated sugar, brown sugar, and vegetable oil. Beat in the eggs one at a time until fully incorporated, then stir in the vanilla extract.
4. Combine the Wet and Dry Ingredients
Gradually add the dry ingredient mixture into the wet ingredients, stirring until just combined. Be careful not to overmix. Gently fold in the mini chocolate chips.
5. Bake the Cupcakes
Divide the batter evenly among the cupcake liners, filling each about ¾ full. Bake for 18-22 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Allow the cupcakes to cool completely on a wire rack.
6. Make the Cinnamon Buttercream
In a large bowl, beat the softened butter until creamy and smooth. Gradually add the powdered sugar and ground cinnamon, mixing on low speed. Once combined, increase the speed and beat until light and fluffy. Add the vanilla extract and 2 tablespoons of cream or milk. If needed, add an extra tablespoon of cream to achieve the desired consistency.
7. Frost the Cupcakes
Once the cupcakes are completely cool, pipe or spread the cinnamon buttercream onto each one. Optionally, sprinkle a few mini chocolate chips or a light dusting of cinnamon on top for extra decoration.
Prep Time:
20 minutes
Cook Time:
18-22 minutes
Total Time:
40-50 minutes
Servings:
12 cupcakes
These spiced pumpkin cupcakes with chocolate chips and cinnamon buttercream are perfect for any autumn gathering or just a cozy evening treat!