Description
Indulge in the delightful flavors of fall with these Pumpkin Chocolate Chip Cupcakes. Moist, fluffy, and topped with rich chocolate frosting, these treats perfectly blend warm spices like cinnamon and nutmeg with creamy pumpkin and sweet mini chocolate chips. Ideal for any gathering or cozy night in, these cupcakes are sure to impress your friends and family. Easy to make and visually appealing, they are a must-try for pumpkin lovers and dessert enthusiasts alike!
Ingredients
Scale
- 1 1/4 cup all-purpose flour
- 1/4 cup cornstarch
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 1/2 tsp ground cinnamon
- 1/2 cup vegetable oil
- 2/3 cup brown sugar
- 2 large eggs
- 1 cup pumpkin puree
- 3/4 cup mini chocolate chips
Instructions
- Preheat oven to 350°F (175°C). Line a muffin tin with cupcake liners.
- In a bowl, whisk together flour, cornstarch, baking powder, baking soda, salt, and spices.
- In another bowl, mix vegetable oil, sugars, eggs, vanilla extract, and pumpkin puree until smooth.
- Gradually add dry ingredients to wet mixture alternately with milk until just combined. Fold in mini chocolate chips.
- Fill liners two-thirds full with batter and bake for about 15 minutes or until a toothpick comes out clean.
- Cool completely before frosting with chocolate buttercream.
Nutrition
- Serving Size: 1 cupcake (74g)
- Calories: 230
- Sugar: 18g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
Keywords: For a gluten-free version, substitute all-purpose flour with a suitable gluten-free blend. Add nuts or different types of chocolate chips for a unique twist.