Quick Pumpkin Chocolate Chip Cupcakes with Cinnamon Buttercream Recipe

Autumn whispers its magic through these delectable pumpkin chocolate chip cupcakes that blend warmth and sweetness perfectly.

Crisp mornings demand something special, and these treats answer that call with pure comfort.

Biting into a soft, spiced cupcake studded with rich chocolate morsels.

Creamy cinnamon buttercream crowns each delightful little cake, promising pure indulgence in every bite.

Seasonal ingredients transform a simple dessert into a memorable experience that feels like a gentle hug.

Your kitchen will soon fill with an irresistible aroma that beckons everyone closer.

Step into this baking adventure and create something truly extraordinary that celebrates the season’s most beloved flavors.

Why You’ll Love Pumpkin Chocolate Chip Cupcakes With Cinnamon Buttercream

• Flavor Explosion: Dive into a perfect blend of warm autumn spices and rich chocolate chips that create an irresistible taste symphony in every bite.
• Comfort Baking Simplified: Whip up these cupcakes with easy-to-follow steps that even novice bakers can master, making delicious homemade treats stress-free and enjoyable.
• Seasonal Celebration Treat: Transform ordinary dessert time into a festive moment with these pumpkin-packed cupcakes that capture the cozy essence of fall in a single, delightful cupcake.
• Versatile Crowd-Pleaser: Ideal for potlucks, family gatherings, or a sweet afternoon snack that appeals to both kids and adults with its harmonious mix of spices and chocolate.

Pumpkin Chocolate Chip Cupcakes With Cinnamon Buttercream Ingredients

• All-Purpose Flour: The base of the cupcake, providing structure and texture.
• Baking Powder, Baking Soda: Leavening agents that help the cupcakes rise and become fluffy.
• Cinnamon, Nutmeg, Ginger: Warm spices that add depth and autumnal flavor to the cupcakes.
• Salt: Enhances the overall flavor and balances the sweetness.

• Vegetable Oil: Keeps the cupcakes moist and tender.
• Granulated Sugar, Brown Sugar: Provide sweetness and help with caramelization.
• Eggs: Bind the ingredients and add richness to the cupcakes.
• Pumpkin Puree: Adds moisture, color, and classic fall flavor.
• Vanilla Extract: Enhances the overall taste with its warm, sweet notes.

• Mini Chocolate Chips: Add bursts of chocolate flavor and texture to the cupcakes.
• Butter: The creamy base for the buttercream frosting.
• Powdered Sugar: Sweetens and thickens the frosting.
• Milk: Adjusts the frosting's consistency and adds smoothness.
• Cinnamon: Adds a warm, spicy flavor to the buttercream.
• Candy Pumpkin or Extra Chocolate Chips: Optional decorative toppings for garnish.

Step-By-Step Pumpkin Chocolate Chip Cupcakes With Cinnamon Buttercream

Step 1: Prepare the Oven

Warm up your oven to a cozy 350F (175C). Dress up a muffin tin with adorable cupcake liners, creating the perfect home for your soon-to-be-amazing treats.

Step 2: Create the Dry Mixture

• All-purpose flour
• Baking powder
• Baking soda
• Ground cinnamon
• Nutmeg
• Ground ginger
• Salt

Blend them together until they’re best friends.

Step 3: Whip Up the Wet Ingredients

• Vegetable oil
• Granulated sugar
• Brown sugar
• Eggs
• Pumpkin puree
• Vanilla extract

Whisk with enthusiasm until the mixture looks smooth and dreamy.

Step 4: Marry the Mixtures

Slowly introduce the dry ingredients to the wet ingredients. Stir gently – we’re making cupcakes, not training for a mixing marathon! Fold in those mini chocolate chips with love.

Step 5: Bake to Perfection

Distribute the batter evenly into the cupcake liners, filling each about three-quarters full. Pop them into the oven and bake for 18-22 minutes. They’re done when a toothpick comes out clean. Let the cupcakes chill in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Step 6: Whip Up the Cinnamon Buttercream

• Ground cinnamon
• Vanilla extract
• Milk (start with 2 tablespoons)

Adjust the milk to create a dreamy, spreadable frosting.

Step 7: Dress Up the Cupcakes

Once cooled, crown your cupcakes with the cinnamon buttercream. Use a piping bag for fancy swirls or a spatula for a rustic look.

Step 8: Final Flourish

Get creative with toppings! Sprinkle extra mini chocolate chips, dust with cinnamon, or add a cute candy pumpkin for that wow factor.

Serve and watch everyone’s eyes light up with pure delight!

Tips for Pumpkin Chocolate Chip Cupcakes With Cinnamon Buttercream

• Prevent Overmixing: Gently fold dry ingredients into wet ingredients just until combined to ensure light, tender cupcakes with a soft crumb.
• Moisture Mastery: Use room temperature eggs and pumpkin puree for smoother batter and more even baking results.
• Chocolate Chip Distribution: Toss mini chocolate chips in a bit of flour before folding to prevent them from sinking to the bottom of the cupcakes.
• Frosting Finesse: Keep buttercream at room temperature for easier spreading and create a smooth, creamy texture by beating ingredients thoroughly.
• Storage Solution: Store cupcakes in an airtight container at room temperature for up to 3 days, or refrigerate for extended freshness, bringing to room temperature before serving.

How to Store Pumpkin Chocolate Chip Cupcakes With Cinnamon Buttercream

• Refrigerate: Store cooled cupcakes in an airtight container in the refrigerator for up to 4 days. Separate layers with parchment paper to prevent frosting from sticking.
• Freeze: Wrap unfrosted cupcakes individually in plastic wrap, then place in a freezer-safe container. Freeze for up to 2 months. Thaw at room temperature before frosting.
• Reheating: Warm refrigerated cupcakes in the microwave for 10-15 seconds to restore softness. For best texture, let them sit at room temperature for 15-20 minutes before serving.
• Room Temperature: Keep frosted cupcakes at room temperature for up to 2 days in a cool, dry place, covered with a loose tent of aluminum foil to maintain moisture.

Serving Pumpkin Chocolate Chip Cupcakes With Cinnamon Buttercream

• Brew Seasonal Coffee Companions: Pair these cupcakes with a warm, freshly brewed pumpkin spice latte or a smooth caramel macchiato to enhance the autumnal flavors and complement the rich chocolate and cinnamon notes.
• Match with Creamy Dessert Wines: Select a sweet dessert wine like a late harvest Riesling or a moscato, which will beautifully highlight the cupcake's sweet pumpkin and chocolate undertones while providing a delightful contrast.
• Create Hot Beverage Harmony: Enjoy these cupcakes alongside a steaming mug of chai tea or hot apple cider, allowing the warm spices to dance together and create a cozy, comforting experience that celebrates fall's delicious essence.
• Serve with Complementary Dairy Delights: Accompany the cupcakes with a cold glass of milk or a scoop of vanilla bean ice cream, which will cut through the richness and provide a smooth, creamy balance to the spiced chocolate pumpkin treat.

Different Styles of Pumpkin Chocolate Chip Cupcakes With Cinnamon Buttercream

• Autumn Maple Spin: Replace pumpkin puree with mashed sweet potatoes and add a splash of maple syrup for a rich, warming flavor profile that celebrates fall's cozy essence.
• Nutty Harvest Boost: Mix chopped pecans or walnuts into the batter for extra crunch and incorporate ground almonds into the flour mixture for a deeper, nuttier undertone.
• Cream Cheese Crown: Swap cinnamon buttercream with a tangy cream cheese frosting by blending softened cream cheese, butter, powdered sugar, and a hint of orange zest for brightness.
• Spiced Mocha Magic: Incorporate instant espresso powder into the dry ingredients and add dark chocolate chips instead of mini chips to create a sophisticated, coffee-infused cupcake with deep, complex flavors.

Pumpkin Chocolate Chip Cupcakes With Cinnamon Buttercream FAQs

• Why do I need to use mini chocolate chips in this recipe?

Mini chocolate chips distribute more evenly throughout the cupcake batter, ensuring you get a bit of chocolate in every bite without weighing down the delicate pumpkin cake texture.

• Can I substitute fresh pumpkin for canned pumpkin puree?

While fresh pumpkin can work, canned pumpkin puree provides consistent moisture and flavor. If using fresh pumpkin, make sure to strain and puree it thoroughly to match the smooth consistency of canned puree.

• Why is it important not to overmix the batter?

Overmixing develops gluten in the flour, which can make your cupcakes tough and dense instead of light and fluffy. Gently mix until ingredients are just combined to maintain a tender crumb.

• How can I tell if my cupcakes are fully baked?

Insert a toothpick into the center of a cupcake – if it comes out clean or with just a few moist crumbs, the cupcakes are done. Avoid wet batter on the toothpick, which indicates they need more baking time.

Pumpkin Chocolate Chip Cupcakes With Cinnamon Buttercream Recipe

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4.5 from 34 reviews

• Total Time: 40 minutes
• Yield: 12 1x

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Description

Seasonal warmth meets sweet indulgence in these pumpkin chocolate chip cupcakes with cinnamon buttercream, blending autumn’s richness with rich chocolate. Creamy frosting and spiced cake create a comforting dessert you’ll savor down to the last delectable crumb.

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Ingredients

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Cupcake Ingredients:

Main Dry Ingredients:

• 1 ¼ cups (160 g) all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt

Spices:

• ½ teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg (optional)
• ¼ teaspoon ground ginger (optional)

Wet Ingredients and Mix-ins:

• ½ cup (120 milliliters / 4 fluid ounces) vegetable oil or melted butter
• ¾ cup (150 grams) granulated sugar
• ¼ cup (50 grams) light brown sugar, packed
• 2 large eggs, at room temperature
• 1 cup (240 grams) canned pumpkin puree
• 1 teaspoon vanilla extract
• ¾ cup (130 grams) mini chocolate chips

Cinnamon Buttercream Frosting Ingredients:

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

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Instructions

1. Prepare your baking workspace by positioning an oven rack in the middle and warming the oven to 350F (175C). Arrange cupcake liners inside a standard muffin tin, ensuring even spacing.
2. Sift together flour, baking powder, baking soda, ground cinnamon, nutmeg, ginger, and salt in a medium mixing bowl. Whisk thoroughly to distribute spices evenly and eliminate potential lumps.
3. In a separate large mixing bowl, combine vegetable oil, granulated sugar, brown sugar, eggs, pumpkin puree, and vanilla extract. Whisk vigorously until the mixture transforms into a smooth, uniform consistency with no visible sugar granules.
4. Gently fold the dry ingredient mixture into the wet ingredients using a rubber spatula. Mix just until the batter becomes cohesive, being careful to avoid overmixing. Delicately incorporate mini chocolate chips, distributing them evenly throughout the batter.
5. Carefully spoon the batter into cupcake liners, filling each approximately three-quarters full. Place the muffin tin in the preheated oven and bake for 18-22 minutes, checking doneness by inserting a toothpick into the center of a cupcake – it should emerge clean.
6. Remove cupcakes from the oven and allow them to rest in the tin for 5 minutes. Carefully transfer to a wire cooling rack, permitting them to reach room temperature completely before frosting.
7. Create the cinnamon buttercream by beating butter in a medium bowl until it becomes creamy and light. Gradually introduce powdered sugar, blending after each addition. Incorporate ground cinnamon, vanilla extract, and milk, adjusting liquid to achieve a smooth, spreadable texture.
8. Once cupcakes have cooled entirely, apply the cinnamon buttercream using a piping bag for elegant decoration or a spatula for a rustic finish. Optional garnishes include additional mini chocolate chips, a light dusting of cinnamon, or a charming candy pumpkin.

Notes

• Boost moisture by using fresh pumpkin puree instead of canned for a more vibrant, homemade flavor that elevates the entire cupcake experience.
• Prevent chocolate chips from sinking by tossing them in a tablespoon of flour before folding into the batter, ensuring even distribution throughout the cupcakes.
• Swap vegetable oil with melted coconut oil for a richer taste and potential dairy-free adaptation that adds subtle depth to the pumpkin base.
• Create gluten-free versions by replacing all-purpose flour with a 1:1 gluten-free baking blend, maintaining the same tender texture and delightful autumn-inspired profile.

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

Nutrition

• Serving Size: 12
• Calories: 250
• Sugar: 20 g
• Sodium: 150 mg
• Fat: 12 g
• Saturated Fat: 6 g
• Unsaturated Fat: 4 g
• Trans Fat: 0 g
• Carbohydrates: 34 g
• Fiber: 1 g
• Protein: 3 g
• Cholesterol: 40 mg