Description
Moist pumpkin cupcakes packed with chocolate chips and topped with creamy cinnamon buttercream frosting for a perfect fall treat.
Ingredients
Scale
- 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
- 1/2 teaspoon ground ginger
- 1 cup canned pumpkin puree
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup semisweet chocolate chips
- For frosting: 1 cup unsalted butter, softened
- 3 cups powdered sugar
- 1 teaspoon ground cinnamon
- 2 tablespoons milk
Instructions
- Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
- In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
- In a large bowl, mix pumpkin puree, granulated sugar, brown sugar, oil, eggs, and vanilla extract until smooth.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Fold in the chocolate chips.
- Divide the batter evenly among the muffin cups.
- Bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean.
- Let cupcakes cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
- For the frosting: In a bowl, beat softened butter until creamy. Gradually add powdered sugar and cinnamon, mixing well. Add milk as needed to reach desired consistency.
- Frost the cooled cupcakes and serve.
Notes
These cupcakes are best enjoyed fresh but can be stored in an airtight container at room temperature for up to 2 days.
Nutrition
- Calories: 280
- Sugar: 22g
- Fat: 15g
- Carbohydrates: 35g
- Protein: 3g