Pumpkin Chocolate Chip Cupcakes

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Delicious pumpkin chocolate chip cupcakes topped with chocolate frosting.
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Indulging in the delightful fusion of pumpkin and chocolate, these Pumpkin Chocolate Chip Cupcakes are a perfect fall treat that brings warmth and comfort with every bite. Bursting with flavor, the moistness of pumpkin puree harmonizes beautifully with rich chocolate chips, creating an unforgettable dessert. Whether for a festive gathering or a cozy afternoon snack, these cupcakes are sure to please both family and friends alike.

Recipe Information

  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Servings: 12 cupcakes
  • Difficulty Level: Easy

Nutrition Information

  • Calories per serving: 220
  • Protein: 2g
  • Carbohydrates: 30g
  • Fat: 10g
  • Fiber: 1g
  • Sugar: 15g
  • Sodium: 180mg

Why Make This Pumpkin Chocolate Chip Cupcakes

These cupcakes not only celebrate the flavors of fall, but they also offer a delightful treat for all occasions. Their soft, fluffy texture combined with gooey chocolate creates a symphony of taste that everyone loves. Plus, they make your kitchen smell heavenly as they bake! Each cupcake is a celebration, making them perfect for holiday parties, Halloween, or simply a sweet surprise for your family.

How to Make Pumpkin Chocolate Chip Cupcakes

Ingredients:

  • 1 cup pumpkin puree
  • 1/2 cup vegetable oil
  • 1 cup sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1 cup chocolate chips

Directions:

  • Step 1: Preparation

    Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners. This step ensures that your cupcakes bake evenly and don’t stick to the pan.

  • Step 2: Mixing

    In a large bowl, combine the pumpkin puree, vegetable oil, sugar, eggs, and vanilla extract. Mix together until the mixture is smooth and well-blended, creating a rich base for your cupcakes.

  • Step 3: Combining Dry Ingredients

    In another bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. These dry ingredients will add structure and flavor to your cupcakes, enhancing their overall taste.

  • Step 4: Blending Ingredients

    Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to over-mix, as this can lead to tough cupcakes.

  • Step 5: Adding Chocolate Chips

    Fold in the chocolate chips gently, ensuring they are evenly distributed throughout the batter for those delightful bites of chocolate in every cupcake.

  • Step 6: Filling Cupcake Liners

    Fill each cupcake liner about 2/3 full with the batter. This gives them room to rise without overflowing.

  • Step 7: Baking

    Bake in your preheated oven for 18-20 minutes, or until a toothpick inserted in the center comes out clean. The aroma will be irresistible as they bake!

  • Step 8: Cooling

    Allow your cupcakes to cool in the pan for a few minutes before transferring them to a wire rack. This step prevents them from becoming soggy and lets them cool completely before serving.

How to Serve Pumpkin Chocolate Chip Cupcakes

These cupcakes are delightful on their own, but you can elevate them by topping with a dollop of cream cheese frosting or a light sprinkle of powdered sugar for a beautiful finish. Serve them warm with a cup of coffee or tea for a cozy afternoon treat.

How to Store Pumpkin Chocolate Chip Cupcakes

Store any leftover cupcakes in an airtight container at room temperature for up to 3 days. If you want to keep them longer, you can freeze them for up to 3 months. Just be sure to wrap them tightly in plastic wrap or aluminum foil before freezing to preserve their moisture.

Expert Tips for Perfect Pumpkin Chocolate Chip Cupcakes

  • Use pure pumpkin puree rather than pumpkin pie filling to control the flavor and sweetness.
  • Make sure your eggs are at room temperature to help emulsify the batter.
  • For extra chocolate flavor, substitute some of the chocolate chips with cocoa nibs or dark chocolate chunks.
  • If you want to reduce the sugar, consider using a natural sweetener like honey or maple syrup, but adjust the measurement accordingly.

Delicious Variations

  • Nutty Pumpkin Chocolate Chip Cupcakes: Add 1/2 cup of chopped walnuts or pecans for a crunchy texture.
  • Spiced Pumpkin Chocolate Chip Cupcakes: Add 1/4 teaspoon of ginger or cloves to amplify the fall spices.
  • Double Chocolate Pumpkin Cupcakes: Replace 1/4 cup of flour with cocoa powder for a chocolaty twist.

Frequently Asked Questions

  • Can I use fresh pumpkin instead of canned?
    Yes! Just roast fresh pumpkin, scoop out the flesh, and puree it until smooth. Make sure to drain excess moisture for the best results.

  • What can I substitute for vegetable oil?
    You can use melted coconut oil or unsweetened applesauce for a lower-fat option.

  • How do I know if my cupcakes are done without a toothpick?
    You can gently press the top of the cupcake, and if it springs back, they are likely done.

  • Can I make this batter ahead of time?
    Yes, you can prepare the batter a day in advance and refrigerate it. Allow it to come to room temperature before baking.

  • What if I don’t have baking powder?
    You can substitute 1 teaspoon of baking powder with 1/4 teaspoon of baking soda and 1/2 teaspoon of cream of tartar.

Conclusion

Baking these Pumpkin Chocolate Chip Cupcakes is a wonderful way to celebrate the change in seasons. With their delectable flavors and easy preparation, they’re sure to become a new favorite in your dessert rotation. So gather your ingredients and enjoy the joyous process of baking these tasty treats. Your kitchen will smell amazing, and your taste buds will thank you! Happy baking!

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Pumpkin Chocolate Chip Cupcakes

  • Author: jessica
  • Total Time: 35 minutes
  • Yield: 12 cupcakes 1x
  • Diet: Vegetarian
Print Recipe

Description

Indulge in these delightful Pumpkin Chocolate Chip Cupcakes, a perfect fall treat that combines pumpkin puree with rich chocolate chips for an unforgettable dessert.

Ingredients

Scale
  • 1 cup pumpkin puree
  • 1/2 cup vegetable oil
  • 1 cup sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1 cup chocolate chips

Instructions

  1. Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
  2. In a large bowl, combine the pumpkin puree, vegetable oil, sugar, eggs, and vanilla extract; mix until smooth.
  3. In another bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
  4. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
  5. Fold in the chocolate chips gently.
  6. Fill each cupcake liner about 2/3 full with the batter.
  7. Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
  8. Allow the cupcakes to cool in the pan for a few minutes before transferring them to a wire rack.

Notes

Top with cream cheese frosting or powdered sugar. Store leftovers in an airtight container for up to 3 days, or freeze for up to 3 months.

  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 cupcake
  • Calories: 220
  • Sugar: 15g
  • Sodium: 180mg
  • Fat: 10g
  • Saturated Fat: 1g
  • Unsaturated Fat: 8g
  • Trans Fat: 0g
  • Carbohydrates: 30g
  • Fiber: 1g
  • Protein: 2g
  • Cholesterol: 30mg

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