Pumpkin Chocolate Chip Cupcakes

These Pumpkin Chocolate Chip Cupcakes are warm, moist, and easy to make. They mix pumpkin spice and chocolate chips in a soft cupcake. If you like chocolate treats with fall flavors, this is a good pick and it reminds some people of browned butter toffee chocolate chip cookies for its rich chocolate bite.

Why This Recipe Works

The pumpkin keeps the cupcakes moist. The melted sugars and butter mix with spices to give a soft crumb. Chocolate chips add small pockets of rich flavor. The batter is simple, so the cupcakes bake evenly and stay tender.

Why you should try this recipe

You should try this recipe because it is quick and uses common pantry ingredients. The cupcakes are not too sweet and they hold up well as a snack or dessert. You can make them in one bowl and they bake fast, so you get fresh cupcakes in under an hour.

How to make Pumpkin Chocolate Chip Cupcakes

Use room-temperature butter and a smooth pumpkin puree for the best texture. Mix dry and wet ingredients separately, then fold them together gently. For a similar batter method and mixing pace, you can see a simple quick-bread example like chocolate chip banana bread.

Ingredients :

• 1 cup 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
• 1/4 cup unsalted butter, softened
• 1/2 cup granulated sugar
• 1/2 cup brown sugar
• 1 large egg
• 1 cup pumpkin puree
• 1 teaspoon vanilla extract
• 1 cup chocolate chips

Equipments Needed

• Muffin tin
• Cupcake liners
• Mixing bowls
• Whisk or electric mixer
• Measuring cups and spoons
• Spatula
• Toothpick or cake tester

Step-by-Step Instructions :

1. Preheat oven to 350°F (175°C) and line a muffin tin with cupcake liners.
2. In a bowl, mix together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
3. In another bowl, cream together the butter, granulated sugar, and brown sugar. Add in the egg, pumpkin puree, and vanilla extract, mixing until smooth.
4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the chocolate chips.
5. Fill the cupcake liners about 2/3 full with batter.
6. Bake for 18-20 minutes or until a toothpick comes out clean.
7. Let cool and enjoy!

How to serve Pumpkin Chocolate Chip Cupcakes

Serve these warm or at room temperature. Add a small dollop of cream cheese frosting or a dusting of powdered sugar. They pair well with coffee or tea. For a simple touch, warm one for 10 seconds in the microwave before serving.

How to store Pumpkin Chocolate Chip Cupcakes

Store cooled cupcakes in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days. You can freeze airtight for up to 2 months; thaw in the fridge or on the counter before serving.

Tips & Tricks

• Do not overmix the batter. Mix until just combined to keep cupcakes soft.
• Use canned or homemade pumpkin puree that is smooth.
• Chill the batter for 10 minutes if you want denser cupcakes.
• For extra melty chips, fold in half the chips before baking and sprinkle a few on top.
• For more chocolate baking tips, see this guide to the best chocolate chip cookie recipe for ideas on chip placement and baking time.

Variations & Substitutions

• Replace chocolate chips with white chocolate chips or chopped nuts.
• Use half whole wheat flour for a nuttier flavor.
• Add 1/4 teaspoon ground ginger or cloves for more spice.
• Swap brown sugar for all granulated sugar for a lighter taste.
• Make mini cupcakes by reducing bake time by 4–6 minutes.

FAQs

Q: Can I use pumpkin pie filling instead of pumpkin puree?
A: No. Use pure pumpkin puree. Pumpkin pie filling has added spices and sugar.

Q: Can I make the batter ahead?
A: Yes. Keep batter in the fridge for up to 24 hours. Let it warm slightly before baking.

Q: Can I freeze the baked cupcakes?
A: Yes. Freeze cooled cupcakes in a freezer-safe bag for up to 2 months. Thaw before serving.

Q: Do I need to sift the flour?
A: You can sift, but it is not required. Stir the flour to remove lumps.

Q: Can I make these dairy-free?
A: Yes. Use a plant-based butter or oil and dairy-free chocolate chips.

Conclusion

These cupcakes are simple, moist, and full of fall flavor. If you want another pumpkin chocolate chip take, try the recipe from Life, Love & Sugar for a slightly different touch. For another easy pumpkin cupcake guide with clear steps, see What A Girl Eats pumpkin cupcakes.

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