Heavenly Pumpkin Chocolate Chip Cupcakes with Cinnamon Buttercream Recipe

Autumn whispers of cozy moments and sweet treats, with these delectable pumpkin chocolate chip cupcakes promising pure comfort.

Warm spices dance through soft, tender crumbs studded with rich chocolate morsels.

Creamy cinnamon buttercream crowns each cupcake with luxurious sweetness that melts on your tongue.

Every bite carries the essence of fall’s most beloved flavors, blending pumpkin’s earthy notes with chocolate’s deep indulgence.

The recipe transforms simple ingredients into an irresistible dessert that celebrates seasonal charm.

Bakers of all skill levels can craft these delightful cupcakes, turning an ordinary afternoon into a memorable culinary experience.

Prepare to fall in love with this irresistible autumn dessert that will have everyone asking for seconds.

Quick Recipe Overview

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

Calories: 300 kcal

Servings: 11

What You’ll Need For Pumpkin Chocolate Chip Cupcakes With Cinnamon Buttercream

• All-Purpose Flour: Provides structure and tender crumb for the cupcakes, choose unbleached flour for best results.
• Baking Powder, Baking Soda: Leavening agents that help cupcakes rise and become light and fluffy.
• Cinnamon, Nutmeg, Ginger: Warm spices that create a cozy, autumn-inspired flavor profile.
• Salt: Enhances overall flavor and balances the sweetness of the cupcakes.

• Vegetable Oil: Ensures moisture and softness, creates a tender crumb that stays fresh longer.
• Granulated Sugar, Brown Sugar: Adds sweetness and helps create a rich, caramel-like depth of flavor.
• Eggs: Bind ingredients together and provide structure to the cupcake.
• Pumpkin Puree: Delivers classic fall flavor and natural moisture to the cupcakes.
• Vanilla Extract: Adds depth and rounds out the warm spice flavors.

• Butter: Creates a creamy, rich base for the buttercream, use unsalted for best control of sweetness.
• Powdered Sugar: Provides sweetness and smooth texture to the frosting.
• Milk: Adjusts frosting consistency and helps blend ingredients smoothly.
• Mini Chocolate Chips: Adds bursts of chocolate throughout the cupcakes and can be used for garnish.
• Cinnamon: Enhances the frosting with a warm, spicy note.

Tools To Bake Pumpkin Chocolate Chip Cupcakes With Cinnamon Buttercream

• Muffin Tin: 12-cup standard size for perfect cupcake portions.
• Cupcake Liners: Paper liners to prevent sticking and easy removal.
• Mixing Bowls: Medium and large bowls for dry and wet ingredients.
• Whisk: Essential for smoothly mixing dry and wet ingredients.
• Electric Mixer: Crucial for beating butter and creating creamy buttercream.
• Piping Bag (Optional): For elegant frosting application.
• Spatula: Helps fold chocolate chips and spread frosting.
• Toothpick: Checks cupcake doneness by testing center.
• Wire Rack: Allows cupcakes to cool evenly without trapping moisture.

Steps To Make Pumpkin Chocolate Chip Cupcakes With Cinnamon Buttercream

• Warm Oven Preparation

Cozy up your kitchen by setting the oven to a toasty 350 degrees. Line a muffin tin with cute paper liners that will cradle your delicious treats.

• Dry Ingredient Magic

Grab a mixing bowl and whisk together flour, baking powder, spices, and a pinch of salt. This magical blend will give your cupcakes incredible flavor and texture.

• Wet Ingredient Fusion

In another bowl, blend oil, sugars, eggs, pumpkin puree, and vanilla until silky smooth. The rich orange color will hint at the autumn inspiration behind these cupcakes.

• Batter Creation

Gently fold dry ingredients into wet mixture, creating a luscious batter. Sprinkle in chocolate chips for bursts of sweetness that will make everyone smile.

• Baking Transformation

Pour batter into prepared liners, filling each about three-quarters full. Slide the tin into the oven and bake for 20 minutes until a toothpick comes out clean.

• Frosting Fantasy

Whip butter until cloud-like, then gradually add powdered sugar. Stir in cinnamon and vanilla, creating a creamy frosting that will make taste buds dance.

• Finishing Touches

Once cupcakes cool completely, swirl frosting on top. Decorate with extra chocolate chips or a light cinnamon dusting for a picture-perfect autumn treat.

Tips To Improve Pumpkin Chocolate Chip Cupcakes With Cinnamon Buttercream

• Baking Perfection Tips: Gently fold chocolate chips into the batter to prevent sinking, ensuring even distribution throughout each cupcake.
• Make-Ahead Magic: These cupcakes can be prepared a day in advance and stored in an airtight container at room temperature, allowing flavors to meld beautifully.
• Gluten-Free Twist: Swap regular flour with a gluten-free all-purpose flour blend to make these cupcakes suitable for those with gluten sensitivities. Add 1/2 teaspoon of xanthan gum for better texture.
• Dairy-Free Delight: Replace butter with dairy-free margarine and use non-dairy milk alternatives like almond or oat milk. Coconut oil works wonderfully as a substitute for vegetable oil.
• Seasonal Spin: Experiment with different spice combinations by adding a pinch of cardamom or replacing some cinnamon with pumpkin pie spice for an extra autumnal flavor profile.

How To Serve Pumpkin Chocolate Chip Cupcakes With Cinnamon Buttercream

• Festive Fall Gathering: Serve these cupcakes at an autumn-themed party with warm apple cider and seasonal decorations to create a cozy, welcoming atmosphere.
• Dessert Platter Perfection: Arrange the cupcakes on a rustic wooden board with scattered chocolate chips and cinnamon sticks for an Instagram-worthy presentation that highlights their seasonal charm.
• Sweet Gifting Option: Package individual cupcakes in clear boxes with autumn-colored ribbons, making them a delightful homemade gift for teachers, neighbors, or family members during the fall season.
• Brunch Showstopper: Pair these cupcakes with a morning coffee or hot chocolate for a decadent weekend brunch treat that will impress your guests with its rich, warm flavors.

Keep Pumpkin Chocolate Chip Cupcakes With Cinnamon Buttercream Fresh

• Cool Storage Tactics: Keep cupcakes in an airtight container at room temperature for 2-3 days. Line container with paper towels to absorb extra moisture and maintain freshness.
• Refrigeration Strategy: Store frosted cupcakes in sealed container inside refrigerator for up to 5 days. Bring to room temperature before serving to restore soft texture and enhance flavor profile.
• Freezing Technique: Wrap unfrosted cupcakes individually in plastic wrap, then place in freezer-safe bag. Freeze up to 3 months. Thaw at room temperature and add buttercream before serving for best taste experience.
• Make-Ahead Magic: Prepare cupcake batter or buttercream frosting one day ahead. Store batter in refrigerator and frosting in sealed container. Bring ingredients to room temperature before final preparation to ensure optimal mixing and texture.

Cozy Pumpkin Chocolate Chip Cupcakes With Cinnamon Buttercream Recipe

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4.6 from 17 reviews

• Total Time: 40 minutes
• Yield: 11 1x

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Description

Pumpkin chocolate chip cupcakes with cinnamon buttercream elevate fall baking to new heights of comfort. Warm spices and rich chocolate create a delightful dessert perfect for autumn gatherings, offering you a sweet moment of seasonal indulgence.

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Ingredients

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• 1 cup (240 grams) canned pumpkin puree
• ½ cup (120 mL / 4 fl oz) vegetable oil or melted butter
• 2 large eggs, at room temperature
• ¾ cup (150 grams) granulated sugar
• ¼ cup (50 grams) light brown sugar, packed
• 1 ¼ cups (160 g) all-purpose flour
• ¾ cup (130 grams) mini chocolate chips
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp ground cinnamon
• 1 tsp vanilla extract
• ¼ tsp salt
• ¼ tsp ground nutmeg (optional)
• ¼ tsp ground ginger (optional)

Cinnamon Buttercream Frosting Ingredients:

• ½ cup (115 grams) unsalted butter, softened
• 2 cups (240 grams) powdered sugar
• 1 tsp ground cinnamon
• 1 tsp vanilla extract
• 2–3 tbsps milk or heavy cream

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Instructions

1. Preparation: Position oven rack in middle and preheat to 350F (175C). Line a standard muffin tin with cupcake liners, ensuring even spacing.
2. Dry Ingredients: Sift flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt into a mixing bowl. Whisk thoroughly to eliminate potential lumps and distribute spices uniformly.
3. Wet Mixture: In a large bowl, combine vegetable oil, granulated sugar, brown sugar, eggs, pumpkin puree, and vanilla extract. Whisk vigorously until the mixture transforms into a smooth, homogeneous blend with no visible sugar granules.
4. Batter Assembly: Gently fold dry ingredients into wet ingredients using a rubber spatula. Mix until just combined, avoiding overmixing. Delicately fold in mini chocolate chips, ensuring even distribution throughout the batter.
5. Baking Process: Spoon batter into cupcake liners, filling each three-quarters full. Bake in preheated oven for 18-22 minutes. Test doneness by inserting a toothpick into the center of a cupcake – it should emerge clean.
6. Cooling Stage: Allow cupcakes to rest in the tin for 5 minutes, then transfer to a wire rack. Cool completely before frosting to prevent buttercream from melting.
7. Buttercream Creation: Beat butter in a medium bowl until creamy and light. Gradually add powdered sugar, blending after each addition. Incorporate ground cinnamon, vanilla extract, and milk, adjusting liquid to achieve a smooth, spreadable consistency.
8. Finishing Touch: Once cupcakes are fully cooled, pipe or spread cinnamon buttercream with a piping bag or spatula. Optionally garnish with additional mini chocolate chips, a sprinkle of cinnamon, or a decorative candy pumpkin.

Notes

• Prevent Overmixing: Gently fold dry ingredients into wet ingredients, stopping as soon as the batter becomes cohesive to maintain a tender, light cupcake texture.
• Achieve Perfect Moisture: Use room temperature eggs and pumpkin puree to ensure even mixing and a consistently moist cupcake crumb.
• Control Chocolate Distribution: Lightly coat mini chocolate chips in flour before adding to the batter to prevent them from sinking to the bottom during baking.
• Ensure Precise Baking: Check cupcakes a few minutes before the recommended baking time, as oven temperatures can vary, and use the toothpick test to avoid overbaking and drying out the cupcakes.

• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Category: Desserts, Snacks
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 11
• Calories: 300
• Sugar: 30 g
• Sodium: 150 mg
• Fat: 15 g
• Saturated Fat: 7 g
• Unsaturated Fat: 6 g
• Trans Fat: 0 g
• Carbohydrates: 40 g
• Fiber: 1 g
• Protein: 3 g
• Cholesterol: 35 mg