Chocolate Chip Pumpkin Cupcakes
Indulge in the perfect blend of autumnal flavors with these irresistible Chocolate Chip Pumpkin Cupcakes! Moist, fluffy, and spiced with warm cinnamon, nutmeg, and ginger, these cupcakes are pure fall comfort in every bite. Made with real pumpkin puree for a tender crumb and studded with melty semi-sweet chocolate chips, they strike a flawless balance of sweetness and spice. Ready in just over 30 minutes, these easy-to-make treats are perfect for Halloween parties, Thanksgiving desserts, or cozy weekend baking. Whether you enjoy them plain or topped with your favorite cream cheese frosting, these pumpkin chocolate chip cupcakes are sure to delight.
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Recipe Information
Ingredients
- 1.75 cups all-purpose flour
- 1 teaspoon baking powder
- 0.5 teaspoons baking soda
- 1.5 teaspoons ground cinnamon
- 0.5 teaspoons ground nutmeg
- 0.5 teaspoons ground ginger
- 0.5 teaspoons salt
- 0.5 cups unsalted butter, softened
- 0.75 cups granulated sugar
- 0.5 cups brown sugar, packed
- 2 eggs
- 1.5 teaspoons pure vanilla extract
- 1 cups canned pumpkin puree
- 0.5 cups milk
- 0.75 cups semi-sweet chocolate chips
Instructions
Preheat your oven to 350°F (175°C) and line a 12-count muffin tin with cupcake liners.
In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt. Set aside.
In a large bowl using a hand or stand mixer, cream the butter, granulated sugar, and brown sugar together until light and fluffy, about 2-3 minutes.
Beat in the eggs, one at a time, ensuring each is well incorporated. Then mix in the vanilla extract and pumpkin puree until smooth.
Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Start and end with the dry ingredients, mixing just until combined. Do not overmix.
Gently fold in the chocolate chips using a spatula.
Divide the batter evenly among the prepared cupcake liners, filling each about 2/3 full.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
Allow the cupcakes to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely before serving or frosting, if desired.
Nutrition Facts
Calories |
3547 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 151.6 g | 194% | |
| Saturated Fat | 89.0 g | 445% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 646 mg | 215% | |
| Sodium | 2530 mg | 110% | |
| Total Carbohydrate | 526.5 g | 191% | |
| Dietary Fiber | 23.5 g | 84% | |
| Total Sugars | 329.9 g | ||
| Protein | 50.8 g | 102% | |
| Vitamin D | 3.4 mcg | 17% | |
| Calcium | 451 mg | 35% | |
| Iron | 19.1 mg | 106% | |
| Potassium | 1228 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
