This post may contain affiliate links.
Pumpkin Cupcakes are soft, warmly spiced little cakes loaded with mini chocolate chips and crowned with a tall swirl of whipped chocolate frosting. I baked a batch on the first crisp Saturday of October and Maddie declared them better than the coffee shop ones before her wrapper hit the table. If fall baking is calling your name, my pumpkin snickerdoodles belong on the same cooling rack.
Real pumpkin puree keeps the crumb tender while the mini chips melt into little chocolate pockets in every bite.
Pumpkin Cupcakes Quick Look
- 🕒 Prep Time: 15 minutes
- 🌡️ Cook Time: 21 minutes
- ⏳ Total Time: 36 minutes
- 🍽️ Serving: 12 cupcakes
- ⚡ Calories: 617kcal
- 🌶️ Flavor Profile: Warm pumpkin spice with melty chocolate in every bite
- ✋ Difficulty: Easy, standard muffin tin work, right on par with my chocolate cupcakes
Quick Answer
Whisk the flour, baking powder, pumpkin pie spice, baking soda, cinnamon, and salt in one bowl. In a second bowl, whisk the eggs, brown sugar, granulated sugar, and oil until smooth, then whisk in the pumpkin puree and vanilla. Stir the dry ingredients into the wet, fold in the mini chocolate chips, and divide the batter among 12 lined cupcake wells. Bake at 350 degrees F for 18 to 21 minutes until a toothpick comes out clean. Cool completely, then frost with the whipped chocolate frosting and garnish with extra chips.
Jump to:
Why This Recipe Works
Click to see the technique science
- Oil beats butter in the batter. Oil keeps the crumb moist for days, which matters because pumpkin batters are dense and can dry out with creamed butter.
- Real pumpkin does double duty. A full cup of puree adds moisture and flavor while acting like extra eggs to bind the crumb, no boxed mix needed.
- Two sugars build better flavor. Brown sugar brings molasses depth that plays off the pumpkin spice, while granulated sugar keeps the tops from getting heavy.
- Mini chips stay suspended. Full size chips sink in a wet pumpkin batter, but minis are light enough to stay scattered through every cupcake.
- Melted chocolate makes the frosting silky. Whipping real melted semi sweet chocolate into the butter, instead of just cocoa powder, gives the frosting a fudge like richness that holds a tall swirl.
- A 350 degree bake domes the tops. Moderate heat lets the leaveners lift the batter evenly, so you get bakery style domes instead of sunken centers.
Why You’ll Love This Recipe
- The cupcakes stay moist for days thanks to real pumpkin puree and oil in the batter.
- Mini chocolate chips in a spiced pumpkin crumb make every single bite a chocolate bite.
- They bring the same cozy spice as my pumpkin bread in a party ready package.
Key Ingredients
Pantry basics plus one can of pumpkin, and the frosting is worth every ounce of chocolate.
- Pumpkin Puree: The star. Use 100 percent pure pumpkin, not pumpkin pie filling, which is pre sweetened and would throw off the whole batter.
- Pumpkin Pie Spice: The cozy warmth. One blend covers cinnamon, ginger, nutmeg, and cloves in a single spoonful.
- Mini Chocolate Chips: The chocolate pockets. Minis distribute evenly through the thick batter without sinking to the bottom.
- Brown Sugar: The moisture keeper. Its molasses note deepens the pumpkin flavor and keeps the crumb soft.
- Semi Sweet Chocolate Bar: The frosting soul. Real melted chocolate whipped with butter makes a fluffy frosting that tastes like fudge.
- Heavy Cream: The whip helper. A single tablespoon loosens the frosting just enough to pipe tall, glossy swirls.
See recipe card for exact quantities.
Variations and Substitutions
One base batter, a season of possibilities.
- Cream cheese frosting: The classic pumpkin partner if you want tang instead of chocolate on top.
- Nutty crunch: Fold in a half cup of chopped pecans or walnuts along with the chips.
- Spice it up: Add an extra half teaspoon of cinnamon and a pinch of ground ginger for a deeper spice profile.
- Mini version: Bake in a mini muffin tin for 10 to 12 minutes for two bite party poppers.
- Frosting swap: My chocolate cream cheese frosting adds a tangy edge that loves pumpkin.
How to Make Pumpkin Cupcakes
- Preheat the oven to 350 degrees F and line a 12 count cupcake tin with liners. In a large bowl, whisk together the flour, baking powder, pumpkin pie spice, baking soda, cinnamon, and salt.
- In a second large bowl, whisk the eggs, brown sugar, granulated sugar, and oil together until completely smooth.
- Whisk in the pumpkin puree and vanilla until the mixture is an even orange color with no streaks.
- Stir the dry ingredients into the wet ingredients until just combined, then fold in the mini chocolate chips. Do not overmix.
- Divide the batter among the liners, filling each about two thirds full. Bake for 18 to 21 minutes, until the tops are domed and a toothpick comes out clean. Cool 5 minutes in the pan, then move to a wire rack to cool completely.
- Beat the softened butter and cooled melted chocolate until smooth, add the powdered sugar a little at a time, then the salt, vanilla, and heavy cream. Whip on medium high for 3 minutes until fluffy, then pipe onto the cooled cupcakes and garnish with extra mini chips.
Recipe Tips & Tricks
- Blot nothing, measure everything. Pumpkin puree varies by brand, so level off exactly one cup for a batter that bakes through evenly.
- Do not overmix the batter. Stir just until the flour disappears, overworked pumpkin batter bakes up rubbery.
- Cool the melted chocolate first. Warm chocolate will melt the butter and deflate the frosting, let it sit 10 minutes before whipping.
- Fill liners two thirds, no more. This batter domes nicely, and overfilled wells spill into flat mushroom tops.
- Frost only cold cupcakes. Even slightly warm cakes will slide the swirl right off.
- Toss the chips in a spoon of flour. A light dusting gives the minis extra grip so none of them settle at the bottom.
Serving Ideas and Suggestions
These pumpkin cupcakes were made for fall gatherings, from Halloween parties to Thanksgiving dessert tables, and they travel beautifully in a cupcake carrier. Set them on a dessert table next to my lemon cupcakes so guests get a bright and cozy option.
A cupcake spread with a few flavors always beats a single cake at a party. My snickerdoodle cupcakes double down on the cinnamon sugar theme. For a fall brunch, my pumpkin danish keeps the pumpkin streak going.
Serve them slightly cool with a glass of cold milk or a mug of coffee, and add a sprinkle of extra minis right before guests arrive so the tops look freshly piped. And my funfetti cupcakes round out the tray for the birthday crowd.
Pumpkin Cupcakes FAQs
No, stick with 100 percent pure pumpkin puree. Pumpkin pie filling is already sweetened and spiced, so it would double up the sugar and throw off the liquid balance, leaving you with gummy, overly sweet cupcakes. The recipe adds its own sugar and pumpkin pie spice in the right amounts, so plain puree gives you full control of the flavor.
Sunken pumpkin cupcakes usually mean underbaking or overmixing. The batter is heavy with puree, so it needs the full 18 to 21 minutes, and the toothpick test should come out clean before the pan leaves the oven. Overmixing also builds too much gluten, which puffs the cupcakes in the oven and collapses them as they cool. Stir just until combined and check the bake with a toothpick, not the clock.
Because of the whipped chocolate frosting, store frosted pumpkin cupcakes in an airtight container in the refrigerator for up to 4 days, then let them sit at room temperature for 20 to 30 minutes before serving so the frosting softens. Unfrosted cupcakes keep in an airtight container on the counter for 2 days or in the freezer for up to 3 months.
Absolutely. Bake the cupcakes up to 2 days ahead and store them unfrosted in an airtight container, or freeze them for up to 3 months. The frosting can be made a day ahead and refrigerated, just let it come to room temperature and give it a quick re whip before piping. Frost the day you serve for the prettiest swirls.
This recipe uses a whipped chocolate frosting made with real melted semi sweet chocolate, which tastes like fudge against the spiced crumb. Cream cheese frosting is the other classic partner if you prefer a tangy finish, and a cinnamon buttercream splits the difference. Whatever you choose, make sure the cupcakes are fully cool before frosting.
Yes, the base batter is a fantastic plain pumpkin cupcake. Simply leave out the mini chips for a classic spiced crumb, or swap in chopped pecans, walnuts, or even butterscotch chips. If you skip the chips, consider the cream cheese frosting route for the traditional pumpkin spice experience.
Made these pumpkin cupcakes? Leave a comment and a star rating below, I would love to hear how the chocolate frosting went over at your house!
When pumpkin season hands off to the holidays, my eggnog cupcakes are next up.
Keep the pumpkin desserts rolling with my two bite sugar cookie cups filled with spiced pumpkin cream.
Pumpkin Cupcakes
Ingredients
- 1 cup + 2 tablespoons all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon pumpkin pie spice
- ½ teaspoon baking soda
- ½ teaspoon ground cinnamon
- ¼ teaspoon fine sea salt
- 2 large eggs
- ½ cup light brown sugar packed
- ¼ cup granulated sugar
- ½ cup vegetable oil
- 1 cup pure pumpkin puree
- 2 teaspoons vanilla extract
- 1 cup mini chocolate chips plus more for garnish
For the frosting:
- 1 cup unsalted butter softened
- 8 ounces semi-sweet chocolate bar melted and cooled slightly
- 3 cups powdered sugar
- ¼ teaspoon fine sea salt
- 1 teaspoon vanilla extract
- 1 tablespoon heavy cream
Instructions
- Preheat the oven to 350°F. Line a 12-count cupcake tin with liners, and set aside.
- In a large bowl, stir together the flour, baking powder, pumpkin pie spice, baking soda, cinnamon, and salt, and set aside.
- In a large bowl, whisk together the eggs, brown sugar, sugar, and oil until smooth.
- Whisk in the pumpkin and vanilla until smooth.
- Stir the dry ingredients into the wet until combined. Add the chocolate chips and stir them in.
- Divide the batter among the cupcake liners. They will be about ⅔ full. Bake for 18-21 minutes until the cupcakes are domed and a toothpick inserted into the center comes out clean.
- Let them cool for 5 minutes in the pan. Place the cupcakes on a wire rack to cool completely.
- Add the butter and melted chocolate to the body of a stand mixer with the paddle attachment and beat until smooth. Add the powdered sugar a little at a time until combined.
- Add the salt, vanilla, and heavy cream, and stir until combined. Place on medium-high speed and whip until light and fluffy for 3 minutes.
- Once the cupcakes are completely cooled, add the frosting. Add more chocolate chips for garnish if desired. Serve immediately.
Notes
- You can switch up the chocolate chip flavor using semi-sweet, milk or even dark chocolate.
- Do the same with the chocolate baking bar for the frosting to get your desired richness.
- You can easily double this recipe.
- These can be frozen, see my tips above.
- This make a large batch of frosting, enough to cover each cupcake generously. If you want that much frosting, just cut the recipe in half.
Nutrition
Love This Recipe?
Follow @ThisSillyGirlsKitchen on Instagram and @danadevolk on Pinterest for more!
