Pumpkin Cupcakes with Dark Chocolate Frosting.

A super-moist spiced pumpkin chocolate chip cupcake topped with rich dark chocolate frosting. 

A super-moist spiced pumpkin chocolate chip cupcake topped with rich dark chocolate frosting! Recipe at sallysbakingaddiction.com

I’ve waited long enough.

It’s pumpkin time. For me, it’s pumpkin season 12 months of the year.  The more pumpkin, the better.  I’ve been patiently waiting for months to share several new pumpkin recipes with you!

While I love summer dearly, I am so excited for the fall to arrive. Our wedding planning will really take off because the big day will be less than 1 year away (Sept 20th 2014).  October can’t come soon enough because my cookbook manuscript will be DONE!  I am also looking forward to: cozy sweaters, fuzzy socks, hot chocolate, pumpkin coffee (!!), crunchy leaves, and scarves. Lots of scarves. Do you know about my obsession with scarves? We’ll get to that later.

A super-moist spiced pumpkin chocolate chip cupcake topped with rich dark chocolate frosting! Recipe at sallysbakingaddiction.com

This is a cupcake recipe you really want in your life. Why?

(1) They can also be muffins!  Yes, these pumpkin spice cupcakes are amazing even without frosting. I can’t believe I’m saying that, but seriously.
(2) There is little sugar in the batter. Only 1/2 cup of brown sugar sweetens the cupcakes.
(3) Cinnamon – a lot of it :)
(4) The batter is so easy to make. No mixer!

I want to eat these cupcakes for breakfast, lunch, dinner, dessert, and second dessert.

These cupcakes are laughably easy, which is why I love to make them so much.  You’ll need a few simple ingredients like flour, eggs, leaveners, oil, milk, and pure pumpkin. When I make baked goods with pumpkin, I make sure there are enough complimentary spices to go along with it.  Ground nutmeg, cloves, and cinnamon give these cupcakes a sweet spicy flavor. You will LOVE it.

We all know pumpkin to be a pretty moist ingredient, but that’s not enough to make these cupcakes super moist and tender. You’ll also add oil, brown sugar, and eggs. These three ingredients make the cupcake’s texture anything but dry.  Like I mention above, there is only 1/2 cup of brown sugar in the entire cupcake batter. There is simply no need for more sugar. I like to eat these cupcakes plain for breakfast and call them pumpkin chocolate chip muffins. Yes, they are amazing even without frosting! But let’s face it. There is always room for frosting…

A super-moist spiced pumpkin chocolate chip cupcake topped with rich dark chocolate frosting! Recipe at sallysbakingaddiction.com

I can’t resist dark chocolate frosting.

And you can’t either! This chocolate frosting is one of the most popular frosting recipes on my website. It’s thick, extra creamy, and very fudgy.  It’s not overly sweet either. Just pure chocolate. Pure chocolate makes an excellent topper on pumpkin spice cupcakes. If you want a frosting that is a little lighter and less overpowering, try my pumpkin cream cheese frosting.  Or even this Nutella frosting. A-mazing.

Feel free to leave out the mini chocolate chips and add pecans, walnuts, or even pumpkin seeds.  Dried cranberries or dried cherries would be fabulous additions as well. These super-moist and flavorful pumpkin cupcakes are so versatile. That’s reason #5 why I love them so much.

Every pumpkin lover needs a go-to pumpkin cupcake recipe. With its deep warming spices and rich chocolate frosting, these cupcakes are perfect for after-school snacks, fall bake sales, celebrations or whenever you’re in the mood for a pumpkin spiced-treat.

A super-moist spiced pumpkin chocolate chip cupcake topped with rich dark chocolate frosting! Recipe at sallysbakingaddiction.com

It’s never too early or too late in the year to enjoy pumpkin.

 

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Pumpkin Cupcakes with Dark Chocolate Frosting

Feel free to leave out the frosting and enjoy the cupcakes plain. They are lower in sugar than most pumpkin cupcakes, so I like to enjoy them as muffins for breakfast. Cover frosted cupcakes and store at room temperature or in the refrigerator for up to 4 days.

Yield: 14 cupcakes

Ingredients:

Pumpkin Chocolate Chip Cupcakes

  • 1 and 3/4 cups (220 grams) all-purpose flour (careful not to overmeasure)
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 and 1/2 teaspoons ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/2 cup (100 grams) dark brown sugar
  • 2 large eggs
  • 1 cup (227 grams) pure pumpkin puree (not pumpkin pie filling)
  • 1/2 cup (120 ml) vegetable oil
  • 1/3 cup (80 ml) milk
  • 1 teaspoon vanilla extract
  • 1/2 cup (90 grams) mini chocolate chips

Dark Chocolate Frosting

  • 2 and 3/4 cup (330 grams) confectioners' sugar
  • 2/3 cup (57 grams) unsweetened cocoa powder
  • 6 Tablespoons (90 grams) unsalted butter, softened to room temperature
  • 6 Tablespoons (95 ml) heavy cream
  • 1 teaspoon vanilla extract

Directions:

  1. Preheat oven to 350F degrees. Spray two 12-count muffin pans with non-stick spray or line with cupcake liners. Set aside.
  2. Make the cupcakes: In a large bowl, toss the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves together until combined. Set aside.
  3. In a medium bowl, whisk the brown sugar and eggs together until combined. Add the pumpkin, oil, milk, and vanilla until combined. Pour the wet ingredients into the dry ingredients and stir until just combined. Do NOT overmix the batter. Fold in the chocolate chips.
  4. Spoon the batter evenly into 14 cups; fill the unused cups one-third full with water to prevent warping. Bake for 17-18 minutes or until a toothpick inserted in the center comes out clean. Allow to cool completely before frosting.
  5. For the frosting: Sift together the confectioners' sugar and cocoa powder to assure there are no lumps. Set aside.
  6. With a handheld of stand mixer, beat the butter at medium speed until fluffy - about 2 minutes. Gradually add the sifted sugar/cocoa powder alternately with the heavy cream and vanilla. Beat on low speed after each addition. Add more powdered sugar if frosting is too dark. Add a pinch of salt if frosting is too sweet. Frost cooled cupcakes.

The dark chocolate frosting is quite rich.  For a lighter frosting, try my pumpkin cream cheese frosting instead.

© Sally’s Baking Addiction. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.

 

I can’t wait to make these recipes again this season!

Nutella Swirled Pumpkin Pie

Nutella Swirled Pumpkin Pie

 

Fudge Brownie Cupcakes with Pumpkin Cream Cheese Frosting

Brownie Cupcakes with Pumpkin Cream Cheese Frosting (1 of 1)

 

Pumpkin Chocolate Chip Oatmeal Bars

Pumpkin Chocolate Chip OatmealBars-8

 

What’s your favorite way to enjoy pumpkin? 

 

   

170 Responses to “Pumpkin Cupcakes with Dark Chocolate Frosting.”

  1. #
    1
    Eva @ Eva Bakesposted August 18, 2013 at 8:58 pm

    I am so excited about this recipe because I love pumpkin! I am thrilled that you started pumpkin desserts so early. Bring on the pumpkin!

    Reply

    • Sallyreplied on August 18th, 2013 at 8:59 pm

      I love your pumpkin enthusiasm Eva!

      Reply

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    Pamela @ Brooklyn Farm Girlposted August 18, 2013 at 9:05 pm

    Glad to see you joined the dark side by posting early pumpkin recipes! I’ve been posting so many lately you would have thought it was October. In my opinion all year is pumpkin time! :)

    Reply

    • Sallyreplied on August 18th, 2013 at 9:28 pm

      I love that YOU love pumpkin so much Pamela!

      Reply

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    Jill @ Kitchen Fun With My 3 Sonsposted August 18, 2013 at 9:08 pm

    Pumpkin and chocolate…yum! These look fantastic!

    Reply

    • Sallyreplied on August 18th, 2013 at 9:29 pm

      Thanks Jill!

      Reply

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    Caleyposted August 18, 2013 at 9:13 pm

    I’m not quite ready for fall, but I’m still on board with these delicious-looking cupcakes! I think I would probably do a vanilla or cinnamon frosting (like whipped cream or vanilla ice cream on pumpkin pie!), but I’m sure anything would be great! And I’m a total Craisin fan, so those might make an appearance as well. ;)

    Reply

    • Sallyreplied on August 18th, 2013 at 9:27 pm

      I love craisins and pumpkin together. :) Love the idea of a cinnamon frosting, Caley. I love how your baking mind works!

      Reply

  5. #
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    Katrina @ Warm Vanilla Sugarposted August 18, 2013 at 9:21 pm

    So fun! And that frosting?! Love!

    Reply

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    Dorothy @ Crazy for Crustposted August 18, 2013 at 9:32 pm

    Ha! A few of us read each others’ minds today. NO MORE SUMMER, bring on Fall! Love these pumpkin cupcakes – I’ve never made pumpkin cupcakes. Can you believe that? I better start. I have SO many pumpkin recipes in my head!

    Reply

    • Sallyreplied on August 19th, 2013 at 6:14 am

      YES! It’s time for pumpkin Dorothy! So glad you have it on your mind like I do :)

      Reply

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    Tieghanposted August 18, 2013 at 9:40 pm

    Oh man, oh man! I love pumpkin. I actually love it so much that I order it in 12 packs on amazon all year long! I have issues.

    These look amazing, I love all the chocolate!! I cannot wait to start my fall baking!

    Reply

    • Sallyreplied on August 19th, 2013 at 6:14 am

      I can’t wait to see all the fun fall treats you have Tieghan!

      Reply

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    Averie @ Averie Cooksposted August 18, 2013 at 9:48 pm

    For me, it’s pumpkin season 12 months of the year <— funny, I feel the same way. GIRL if you only knew. Oh wait, you do. And have been listening to me talk about it in January :)

    These look so good. The piled-high frosting makes them for me. Okay and the mini chips, and the cute crackly crust/top they got. Love that. And using only 1/2 c DARK brown sugar in the whole batch, impressive. I love how molasses-ey it is and must add a great flavor to them. Seeing this post, and being away from pumpkin recipe testing for 3 whole weeks, makes me actually want to bake with it again :) A testament to how GOOD your cupcakes look!

    Reply

    • Sallyreplied on August 19th, 2013 at 6:08 am

      I am SO GLAD to hear that you think these look great Averie – all things considered!! I can’t wait to see any pumpkin recipes you post this fall :)

      Reply

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    Luv What You Doposted August 18, 2013 at 9:53 pm

    I LOVE pumpkin time!!!

    Reply

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    Gloria // Simply Gloriaposted August 18, 2013 at 9:54 pm

    I agree with Averie…it is all year long! I want one right now! They look so moist and oh my…the frosting! I love pumpkin and chocolate together. I hoard the cans from Costco. I can never have enough!
    Your cupcakes just look amazing…so puffy and the texture is amazing looking. Can’t wait to make these. Putting them on my baking list with the kids this next weekend!

    Reply

    • Sallyreplied on August 19th, 2013 at 6:07 am

      I hoard pumpkin cans from costco too, Gloria! I am all stocked up right now – it’s awesome. =)

      Reply

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    Madisonposted August 18, 2013 at 9:57 pm

    I love pumpkin !!!! My favorite pumpkin goodies include pumpkin chocolate chip cookies and pumpkin bread. :) now I’m adding this to the list!

    Reply

    • Sallyreplied on August 19th, 2013 at 6:04 am

      I love pumpkin chocolate chip cookies :)

      Reply

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    Eileenposted August 18, 2013 at 10:13 pm

    I have had pumpkin on the brain all day. It started with pinning on pinterest. And then you go and wave these little beauties in my face. I have to agree, it’s time for pumpkin!

    Reply

    • Sallyreplied on August 19th, 2013 at 6:03 am

      It’s hard to STOP pinning pumpkin recipes on Pinterest this time of year! Thanks Eileen!

      Reply

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    Joposted August 18, 2013 at 10:22 pm

    Oh, what perfect timing! I have just purchased cans of pumpkin (Libby’s brand) from the USA Food supplier here in Australia – I have been scaling your blog & pinterest for recipes to make using canned pumpkin! As soon as my delivery comes, I will be making these!

    Do you make pumpkin recipes from scratch using fresh pumpkin or always use the can? As we can’t buy canned pumpkin in our supermarkets, gets expensive to order on line.

    Reply

    • Sallyreplied on August 19th, 2013 at 6:03 am

      Hi Jo! I use canned pure pumpkin. It’s just a lot easier than making it from scratch in my tiny apartment kitchen.

      Reply

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    Keyiaposted August 18, 2013 at 10:24 pm

    Yes! Kicking off the Fall season early! I can’t wait to wear my favorite sweaters and hoodies (especially the newer ones I just got!). And of course the apple/ pumpkin picking, fall foliage (we have some nice scenery in NY!), and corn mazes (am I the only one that has a hard time finding their way out of those?!). I look forward to making these Sally! I just made your chocolate chip muffins today…they are great :0)

    BTW your Oatmeal Rasinet Cookies were gone in no time at work last week…I expect the same with the muffins! Great job girl! You make me look like a baking goddess LoL

    Reply

    • Sallyreplied on August 19th, 2013 at 6:02 am

      I need to go shopping for a few new pieces to my fall clothes. And yes, fall foliage in NY is without a doubt gorgeous, I bet! I love those chocolate chip muffins and oatmeal raisinet cookies Keyia!

      Reply

  15. #
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    Colleen @ What's Baking in the Barbershop?!posted August 18, 2013 at 10:34 pm

    These are SO up my alley! My ideal cupcake, really! You’ve nailed it with this recipe, Sally. Love love love.

    Reply

  16. #
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    Abbe@This is How I Cookposted August 18, 2013 at 10:53 pm

    Boy, I guess it is pumpkin time. I’m still trying to get the last of the blueberries. But that frosting might have me heading well into fall!

    Reply

    • Sallyreplied on August 19th, 2013 at 6:00 am

      I will be sad when fresh blueberry and peach season is over, that’s for sure!

      Reply

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    Ally's Sweet & Savory Eatsposted August 18, 2013 at 10:55 pm

    Okay I’ve been waiting to break out the pumpkin on my blog…..now I feel like I have the OK! These look fabulous.

    Reply

    • Sallyreplied on August 19th, 2013 at 6:00 am

      It’s definitely time to break it out Ally!

      Reply

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    marcie@flavorthemomentsposted August 18, 2013 at 11:13 pm

    I’m so excited that pumpkin season is fast approaching, because I adore baking with it. Pumpkin and chocolate is one of my favorite flavor combos, and all that dark chocolate frosting looks absolutely divine!

    Reply

    • Sallyreplied on August 19th, 2013 at 5:59 am

      Thanks so much Marcie! I’m so glad you’re as excited as I am :)

      Reply

  19. #
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    Julianne @ Beyond Frostingposted August 18, 2013 at 11:17 pm

    LOVE LOVE LOVE pumpkin! Thanks for starting the party!

    Reply

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    Lizposted August 18, 2013 at 11:51 pm

    I love baking with pumpkin too but I don’t want to give up summer just yet! I hate the cold and with Fall just around the corner that means Winter is as well… :( I’ll just have to warm up with some pumpkin treats!

    Reply

    • Sallyreplied on August 19th, 2013 at 5:58 am

      It’s hard for me to give up the summer too. :( But pumpkin always helps Liz!

      Reply

  21. #
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    Tiffposted August 19, 2013 at 12:36 am

    Could I use coconut oil instead of veggie oil? This recipe looks amazing!

    Reply

    • Sallyreplied on August 19th, 2013 at 5:55 am

      You may use melted coconut oil to replace the vegetable oil, yes. Enjoy!

      Reply

  22. #
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    Mimi @ Culinary Coutureposted August 19, 2013 at 12:41 am

    First pumpkin recipe of the season! I love it!! You are three steps ahead of the game and I don’t know why I have yet to try chocolate and pumpkin together?!

    Reply

    • Sallyreplied on August 19th, 2013 at 5:53 am

      pumpkin and chocolate together is amazing Mimi! You have to try it.

      Reply

  23. #
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    Cathy Pollak ~ Noble Pigposted August 19, 2013 at 12:54 am

    Hello Fall…come right in!!

    Reply

  24. #
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    Amanda @ Diary of a Semi-Health Nutposted August 19, 2013 at 1:02 am

    Oh my goodness it’s that time again!! I was just telling the BF it’s almost crockpot time!! These look amazing..pinning! Thanks!

    Reply

    • Sallyreplied on August 19th, 2013 at 5:53 am

      I love crockpot time of the year. :) Thanks for pinning my cupcakes Amanda!

      Reply

  25. #
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    Kristy @ Sweet Treats & Moreposted August 19, 2013 at 1:11 am

    Let the pumpkin goodies begin!! These look FAB Sally!

    Reply

    • Sallyreplied on August 19th, 2013 at 5:52 am

      It’s finally time for pumpkin! Thanks Kristy!

      Reply

  26. #
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    Aharon www.coolcake.composted August 19, 2013 at 1:44 am

    Sally,

    This looks sooo good:)

    Can I republish the picture with link to your blog in my facebook?
    https://www.facebook.com/CoolCakePhotoCakes
    It’s a very active page I am sure it will bring you trafic :)

    Reply

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    Chung-Ah | Damn Deliciousposted August 19, 2013 at 2:09 am

    I’m so happy to see pumpkin this time of year! I am a pumpkin 12-months-a-year kind of gal too! And man, that dark chocolate frosting is absolutely heavenly.

    Reply

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    Joy @ Baking-Joyposted August 19, 2013 at 2:58 am

    Love these :-) makes me wish canned pumpkin was more easily available in the UK :-(

    Reply

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    Becca @ Crumbsposted August 19, 2013 at 4:59 am

    Oh wow you can get pumpkin in a can in the states?? Definitely not over here in UK supermarkets. Perhaps Amazon will have them, I shall take a look!

    Reply

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    Shainaposted August 19, 2013 at 8:25 am

    Yay for Pumpkin season! I’m happy to see you have started early…I can’t wait to break out my pumpkin recipes! These look great. Once Florida stop being so freaking hot all the time I’ll feel a little more ready for some pumpkin, haha

    Reply

    • Sallyreplied on August 19th, 2013 at 9:11 am

      I can only imagine FL weather in August, Shaina!

      Reply

  31. #
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    Cate @ Chez CateyLouposted August 19, 2013 at 8:35 am

    Your post got me SO excited for fall!! Although I’m with you – pumpkin season is all year round, it is just too good!! These cupckaes look amazing, and I love the idea of making them as muffins!

    Reply

    • Sallyreplied on August 19th, 2013 at 9:01 am

      Thanks Cate! I’m glad to get you excited for autumn. I love summer, but I can’t wait for the fall!

      Reply

  32. #
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    steph@stephsbitebybiteposted August 19, 2013 at 9:06 am

    Oh pumpkin! I’m so ready for it!! And these cupcakes are a great way to start off pumpkin season

    Reply

  33. #
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    Karlyposted August 19, 2013 at 9:13 am

    Hooray for pumpkin season! As soon as I saw this I got excited and thought “FINALLY! It’s time!” Haha!

    Reply

    • Sallyreplied on August 19th, 2013 at 9:39 am

      I knew you’d appreciate the pumpkin Karly!!

      Reply

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    erin @hooleywithazposted August 19, 2013 at 9:17 am

    oh my gosh, it’s too early for the pumpkin to show its face!! although i have to agree with everyone, i am fighting the urge to get out the chunky sweaters and boots. (maybe it has something to do with living in minnesota…summer JUST got here, and it feels like it’s going to be winter tomorrow again already!)

    Reply

    • Sallyreplied on August 19th, 2013 at 9:39 am

      It’s always so hard to say goodbye to summer, I hear ya Erin!

      Reply

  35. #
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    Laura @ Lauras Baking Talentposted August 19, 2013 at 9:17 am

    I am torn between loving the last bit of summer and getting into the pumpkin mood. I already hear a pumpkin spice latte from Starbucks calling my name :)

    Reply

    • Sallyreplied on August 19th, 2013 at 9:39 am

      I find myself torn too. I don’t want summer to end – but pumpkin spice lattes are TOO good!

      Reply

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    Audreyposted August 19, 2013 at 9:29 am

    Noooo I’m not ready for pumpkin yet!!! haha

    Reply

    • Sallyreplied on August 19th, 2013 at 9:40 am

      I am always ready for pumpkin, but I hate saying goodbye to summer!

      Reply

  37. #
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    Abbie @ Needs Saltposted August 19, 2013 at 10:42 am

    These cupcakes are gorgeous! And I agree–pumpkin is for every season. It’s just too irresistible! :D
    Your dark chocolate frosting looks truly decadent. Can I have just a bowl of it, please? haha!
    Pinning these!

    Reply

    • Sallyreplied on August 19th, 2013 at 11:27 am

      Thanks for pinning Abbie! And a bowl of this fudgy frosting sounds amazing. You + me + two spoons!

      Reply

  38. #
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    Joanposted August 19, 2013 at 11:12 am

    Your post put a smile on my face this morning! I LOVE fall and its my favorite season. People think I weird when I mention the leaves turning color. Your cupcakes look great and so do the other pumpkin recipes. Thanks!

    Reply

    • Sallyreplied on August 19th, 2013 at 11:27 am

      People think I’m an oddball too – when I begin to talk about pumpkin in August! We just love pumpkin too much. Autumn is the best!

      Reply

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    Ari @ Ari's Menuposted August 19, 2013 at 11:13 am

    YAY!!!! I eat pumpkin literally every single day, but I always get super excited for all the pumpkin amazingness that happens on the internet in the Fall. I’ve been doing all sorts of pumpkin baking lately to get ready for it. These look soooo good girl! I LOVE pumpkin and chocolate together, and that frosting makes me drool every single time.

    Reply

    • Sallyreplied on August 19th, 2013 at 11:26 am

      I can’t wait to see your pumpkin recipes, Ari! I have no doubt how incredible they will be. We have twin tastebuds.

      Reply

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    Monique @ Ambitious Kitchenposted August 19, 2013 at 11:20 am

    These look amazing, Sally! Probably my favorite combination ever. Pinned (obviously!).

    Reply

    • Sallyreplied on August 19th, 2013 at 11:26 am

      Hi Monique! Thanks so much for pinning. :)

      Reply

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    Danielleposted August 19, 2013 at 11:21 am

    You are so right! It is about time for all things pumpkin to start emerging from the food blog world! I LOVE pumpkin, and these look great! Love that there’s only a 1/2 cup of sugar in there. And of course, you get fiber and vitamin A from the pumpkin puree–so great!

    Reply

    • Sallyreplied on August 19th, 2013 at 11:25 am

      Exactly! I love everything about pumpkin, especially its health benefits!

      Reply

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    Laurenposted August 19, 2013 at 11:35 am

    Is it just me or does the air around fall time get a specific smell? I cannot wait for Dunkin Donuts pumpkin coffee, burning leaves, and making this cupcakes ;) You pretty much just made me day with these!

    Reply

    • Sallyreplied on August 19th, 2013 at 12:07 pm

      YES! You are very right about the air. Oh and guess what? I went to DD this morning and pumpkin coffee will be out next week! :D

      Reply

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    Ashley @ Wishes and Dishesposted August 19, 2013 at 12:00 pm

    Ahhhh it’s so tough saying farewell to summer! I was feeling in a “fall” mood last week, though, with the weather being on the cooler side. I’m so ready for pumpkin!

    Reply

    • Sallyreplied on August 19th, 2013 at 12:06 pm

      It’s been on the cooler side for sure. I had to wear a jacket and pants in the morning walking our pup! I’m relishing every last moment of summer, but also welcoming pumpkin with open arms!

      Reply

  44. #
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    Sarah K. @ The Pajama Chefposted August 19, 2013 at 12:01 pm

    i’m SO ready for pumpkin and fall and hot lattes and apples. yum! these cupcakes sound like a great way to kick off fall baking. i’m making pumpkin soup for dinner tonight…can’t wait!

    Reply

    • Sallyreplied on August 19th, 2013 at 12:05 pm

      I love pumpkin soup Sarah! I bet yours will be delicious.

      Reply

  45. #
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    Zainab @ Blahnik Bakerposted August 19, 2013 at 12:21 pm

    What a great way to start the season. These cupcakes look amazing!! I hoarded a few cans this weekend because they start going fast once everyone catches on it’s pumpkin season. Wait…we never got back to the scarves. I’m obsessed with them :)

    Reply

    • Sallyreplied on August 19th, 2013 at 1:35 pm

      I have a pantry FULL of pumpkin right now. The cans always disappear from the shelf around here! Yes – scarves. A lot of scarves, all the time. =)

      Reply

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    Jessicaposted August 19, 2013 at 12:39 pm

    I’m so with you! I already made pumpkin pie oatmeal and pumpkin chili this month! Anxiously awaiting pumpkin spice lattes and cannot wait to bake an assortment of pumpkin goods.

    Reply

    • Sallyreplied on August 19th, 2013 at 1:34 pm

      I need to make pumpkin chili this far. I’m looking forward to it!!

      Reply

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    Faith @ Pixie Dust Kitchenposted August 19, 2013 at 12:44 pm

    My favorite part about fall is pumpkin spice EVERYTHING. These will be perfect for my roommates and my mid-morning pumpkin spice latte runs!

    Reply

    • Sallyreplied on August 19th, 2013 at 1:33 pm

      I love love (love!) pumpkin spice lattes. Yum!

      Reply

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    Reba - Not So Perfect Lifeposted August 19, 2013 at 1:20 pm

    I hate to say it but I am so ready for Fall 2013!!! I’m with you pumpkin 24/7, 365…

    Reply

    • Sallyreplied on August 19th, 2013 at 1:33 pm

      all pumpkin, all the time. ;)

      Reply

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    Nora (Buttercream Fanatic)posted August 19, 2013 at 1:21 pm

    Hooray for pumpkin! I broke down and bought a can of it over the weekend and, I swear, the checkout lady looked at me funny. She must not bake. Thanks for validating my obsessive, seasonally-inappropriate need for pumpkin!!

    Reply

    • Sallyreplied on August 19th, 2013 at 1:32 pm

      She definitely doesn’t bake like we do. :)

      Reply

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    Tina @ Tina's Chic Cornerposted August 19, 2013 at 1:45 pm

    Hello pumpkin cooking season! These cupcakes look gorgeous and delicious…as always. :)
    Pinned to make!

    Reply

    • Sallyreplied on August 19th, 2013 at 2:15 pm

      Thanks for pinning Tina!!=

      Reply

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    Jen @ Jen's Favorite Cookiesposted August 19, 2013 at 1:50 pm

    Wait, we’re making pumpkin recipes already? I kind of agree, though, I’m okay eating pumpkin 12 months out of the year!

    Reply

    • Sallyreplied on August 19th, 2013 at 2:14 pm

      Yes! Pumpkin is happening. ;) I can’t fight it any longer!

      Reply

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    cassieposted August 19, 2013 at 2:05 pm

    It’s time for pumpkin, YAY! I love the sound of these, Sally. The frosting looks incredible!

    Reply

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    Nancy P.@thebittersideofsweetposted August 19, 2013 at 2:19 pm

    I agree pumpkin season should be all year round!!

    Reply

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    Jess @ On Sugar Mountainposted August 19, 2013 at 3:50 pm

    AGH SALLY I’M SO HAPPY TO SEE YOU USING PUMPKIN! heehee I wait around for Autumn all year long, and these look to-die-for!

    Reply

    • Sallyreplied on August 19th, 2013 at 4:43 pm

      Thanks so much Jess!

      Reply

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    Stacy | Wicked Good Kitchenposted August 19, 2013 at 5:54 pm

    Fellow pumpkin lover here…and, I love that you added chocolate chips and a decadent chocolate frosting to your cupcake/muffins, girl! I just adore pumpkin and chocolate together. I agree with you…pumpkin is a favorite year ’round. Whoever thinks it should be enjoyed only during the fall/winter months is highly mistaken! Thanks for sharing, Sally. Pinning! xo

    Reply

    • Sallyreplied on August 19th, 2013 at 9:29 pm

      Thanks so much Stacy – and thanks for pinning!

      Reply

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    Rachel @ Baked by Rachelposted August 19, 2013 at 6:50 pm

    You’re killing me with the pumpkin already!!! I’m craving fall in such a serious way.

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    laurasmessposted August 19, 2013 at 8:03 pm

    As an Aussie who didn’t grow up eating sweet pumpkin I still psychologically struggle with the idea of eating pumpkin with chocolate (I’ve only eaten it roasted with a side of meat!) but your photographs are entirely convincing! Mmm, frosting :) Looks so delicious Sally! xx

    Reply

    • Sallyreplied on August 19th, 2013 at 9:26 pm

      Oh gosh Laura, you have to try it with chocolate! :)

      Reply

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    Aliceposted August 19, 2013 at 8:27 pm

    This recipe looks AMAZING but here in New Zealand there is really no way of getting Libbys shipped here without it being ridiculously expensive.. any tips on how to make it from scratch?

    Reply

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    Joannaposted August 19, 2013 at 11:10 pm

    I love pumpkin as well! I’ve been sneaking fall into my office treats the past few weeks, with cinnamon rolls and oatmeal cookies. Maybe it’s time for pumpkin!

    Reply

    • Sallyreplied on August 20th, 2013 at 6:30 am

      mmm cinnamon rolls and oatmeal cookies – two of my favorites :)

      Reply

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    Maggie @ Sunnyside Up Smileposted August 19, 2013 at 11:35 pm

    Mhmm this looks like a winner Sally! Pumpkin and chocolate are 2 of my most favorite things and I consider all 12 months pumpkin season just like you ;). I love putting it in oatmeals, smoothies, muffins and of course- pumpkin bread! I’m glad you used all-purpose for these muffins. That’s sure to compliment the moist texture of the pumpkin. So often pumpkin muffins are ruined if you try to use too much whole wheat flour because it makes the muffins so dense and dry. Blech! Can’t wait to try these. No doubt they will become an autumn staple in my house ;)

    Reply

    • Sallyreplied on August 20th, 2013 at 6:30 am

      I knwo EXACTLY what you mean about using WW flour and pumpkin together! Yes, the all-purpose is your best bet in this recipe. :) Thanks Maggie!

      Reply

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    Stephanie @ Eat. Drink. Love.posted August 19, 2013 at 11:47 pm

    Bring on the pumpkin! I just wish it would actually get cold here in Arizona! These look so yummy!

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    Laura@bakinginpyjamasposted August 20, 2013 at 3:42 am

    Yes! Pumpkin recipes at last. I love this time of year just like you Sally, especially the baking side of it. I’m already stocking up on my pumpkin puree. Great recipe :)

    Reply

    • Sallyreplied on August 20th, 2013 at 6:28 am

      I’ve already stocked up on my pumpkin! And I have no doubt that you love baking with pumpkin too. Thanks Laura!

      Reply

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    Irena S.posted August 20, 2013 at 4:41 am

    So envy that you can make pumpkin desserts all the time! One can of pumpkin cost more than the whole batch of cupcakes in where i live….. and I am too lazy to make my own pumpkin puree lol :p Nice recipes and photos! xx

    Reply

    • Sallyreplied on August 20th, 2013 at 6:28 am

      Thanks Irena – what a bummer about pumpkin for you :(

      Reply

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    Jamie @lifelovelemonsposted August 20, 2013 at 6:50 am

    PUMPKIN! Finally. These look super yummy. Love the frosting!

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    amyposted August 20, 2013 at 10:44 am

    Wow this looks amazing!! Will have to try this ;D

    http://yummei.blogspot.co.uk

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    Jessica Perrilleonposted August 20, 2013 at 11:18 am

    Oh my gosh! These are amazing….my family gobbled them up! I love ANYTHING pumpkin, and these are a keeper. I will make these again and again. You are right- they don’t even need frosting. How do you think these would be with white whole wheat flour? Or, could I make this into a cake? Would the batter fit a 9 inch round cake pan?

    Reply

    • Sallyreplied on August 20th, 2013 at 3:18 pm

      I’ve made them with white whole wheat flour before, Jessica – and they are wonderful! Yes, you could also make this in a 9×2 round cake pan. Make sure you only fill the pan halfway though. It will rise quite a lot. I am unsure of the baking time.

      Reply

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    YoungMild&Freeposted August 20, 2013 at 2:45 pm

    I’ve never tried chocolate and pumpkin together, but I think I need to try this. Thank you for sharing!

    xx
    youngmildandfree.wordpress.com

    Reply

    • Sallyreplied on August 20th, 2013 at 3:08 pm

      If you give them a try, let me know!

      Reply

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    Melanie @ Just Some Salt and Pepperposted August 20, 2013 at 6:14 pm

    Mmmm, yay for pumpkin season! These look fantastic!

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    Amyposted August 20, 2013 at 10:22 pm

    A pumpkin cupcake that doubles as a muffin? Oh my Sally, you’re my hero! That’s my favorite kind of cupcake — one that I can eat for breakfast (without the frosting) and not feel guilty about. Although I love summer and all of its juicy fruit, I’m starting to get excited about fall too!

    Reply

    • Sallyreplied on August 20th, 2013 at 10:24 pm

      You’d LOVE these cupcakes/muffins Amy! I love that they aren’t overly sweet (except when you add all that chocolate frosting, of course.) =)

      Reply

      • Amyreplied on August 20th, 2013 at 10:31 pm

        And dark chocolate always makes everything better!

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    Jessposted August 20, 2013 at 10:45 pm

    YAhhooo – bring on pumpkin recipe season!!! Let’s get this pumpkin part-ay started. And this is a winning way to kick it off, Sally. ;) Good luck finishing your manuscript – I absolutely can’t wait to see the finished product.

    Reply

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    Jennie @themessybakerblogposted August 22, 2013 at 11:37 am

    I’m with you. I could eat pumpkin treats all year long. Pumpkin reminds of of cozy pjs and a warm fireplace. These cupcakes look delicious.

    Reply

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    Mercedesposted August 22, 2013 at 11:56 am

    There is a pumpkin chocolate chip cake that I make for my sister every year and these cupcakes just may have to be my new twist on that tradition this fall! That frosting looks incredible Sally!

    Reply

    • Sallyreplied on August 22nd, 2013 at 12:36 pm

      I love pumpkin chocolate chip cupcakes and I’m sure yours are amazing Mercedes!

      Reply

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    Erin @ Texanerin Bakingposted August 23, 2013 at 11:59 am

    Lol. Sally, nooo! See, now that you’ve posted something pumpkiny, every other blogger will cave in and summer will be over. Nooo! ;)

    But you get a pass since every month is pumpkin month for you. :D

    These look awesome! And that frosting?! Oh my gosh.

    Reply

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    Nutmeg Nannyposted August 23, 2013 at 2:53 pm

    Oh yum :) so happy to see pumpkin! I just adore this recipe!

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    Yammie @ Yammie's Nosheryposted August 26, 2013 at 9:58 am

    Sally, I love these! The frosting looks awesome! Chocolate+Pumpkin is such a great idea!

    Reply

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    Claudiaposted August 26, 2013 at 2:44 pm

    Hi Sally,
    I am German, love to bake and I am always looking for something a little …. not so German – just to have a different taste, something new, something sprecial – so just a few weeks ago I discovered your site. – to make a loooong story short – I love it. Today I tried the pumpkin cupcakes with fresh pumkin – they were delicious!!! Sometimes I have to adjust to the German possibilities but so far – woderful recipies!! Thanks a lot!
    Claudia

    Reply

    • Sallyreplied on August 26th, 2013 at 5:49 pm

      Oh Claudia that is fantastic! I am so glad to hear you loved these cupcakes AND so glad that you found my website. It’s always nice to try something new. Thank you so much for reporting back and let me know what you try next!

      Reply

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    Maddieposted September 2, 2013 at 9:02 pm

    Hey Sally! These muffins are in the oven as I’m typing this. They smell amazing!! I used 1/4 cup chocolate chips, 1/8 cup white choc chips and 1/8 cup dried cranberries. I can’t wait to try them. Also, I didn’t have mini chips, so I just chopped up the regular sized ones. Thanks for all your recipes. Foolproof, easy, and highly recommended!!

    Reply

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    Christinaposted September 2, 2013 at 10:05 pm

    Made these tonight- Delicious! However, I like the cupcakes better plain, but love the frosting! I am wondering if it’ll be ok if I freeze it? My sons birthday in next week and I’d love to use the remaining frosting for cake or cupcakes?

    Reply

    • Sallyreplied on September 3rd, 2013 at 9:52 am

      Hi Christina! I’ve never tried to freeze this frosting before to be honest. I much prefer to make it fresh. I feel it would just taste so much better. However, you can certainly give it a try. It should be OK freezing for 1 week. Let it sit at room temperature to thaw completely before using.

      Reply

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    stephanieposted September 16, 2013 at 9:56 pm

    Made these tonight! I substituted the oil for applesauce and used 1 cup white flour, 3/4 cup whole wheat flour. I also omitted the chocolate chips. They came out great! Next time I will also add 2 Tbs oil to add a bit more moisture.

    Reply

    • Sallyreplied on September 17th, 2013 at 8:07 am

      That’s great, Stephanie! Thanks for reporting back.

      Reply

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    Jessicaposted September 22, 2013 at 12:13 pm

    Hi! I made these last week and they were so good! I am making them again, but was wondering if I could do mini loaf pans so that I can bring them to friends? Do you know if it would affect the baking time? Amazing, thank you!!

    Reply

    • Sallyreplied on September 22nd, 2013 at 3:28 pm

      Hi Jessica! Making them in mini loaf pans would definitely work. I love that idea! They may take a bit longer since the loaf pans hold more batter than muffin tins do. I’m not sure of the exact time.

      Reply

      • Jessicareplied on September 22nd, 2013 at 3:44 pm

        Thanks Sally! I divided the batter between 4 mini loaf pans, so I’m going to start by doubling the time and see where they are after that.

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    Kayteposted September 25, 2013 at 4:50 pm

    I made these just now & they turned out moist & delicious despite the fact that I “healthy-fied” them up a little bit! Yay!! In case anyone is GF & curious… I used Cafe brand GF All Purpose baking mix (cup-for-cup) & substituted 1/3 cup of natural, unsweetened applesauce for the oil. I also skipped the milk (totally by accident) & they’re still really moist & delicious so I can’t imagine how much moister they’d be with milk! I added walnut pieces to 1/2 of them & choc chips to the other 1/2 of the mix. Thanks so much for a wonderful recipe :) Healthy-fied version nutrition info:
    Calories 141 Carbs 30 Fat 2 Protein 2 Sugars 14

    Reply

    • Sallyreplied on September 25th, 2013 at 4:55 pm

      Amazing! Your version sounds delicious Kayte! Thanks so much for sharing. :)

      Reply

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    Saraposted September 30, 2013 at 5:16 pm

    Made these yesterday and will never look for another pumpkin chocolate chip cupcake/muffin recipe, again! They are not only amazing in taste, flavor, and texture, but they are extremely easy and quick. The dark chocolate frosting is also unbelievably incredible. I will use this frosting for other things I need to frost with chocolate! Texture was like mousse, flavor was rich and hit the choco-o-holic craving, seamlessly. :) And, they’re beautiful. If you haven’t made these yet, don’t wait any longer! Thanks for sharing, Sally!

    Reply

    • Sallyreplied on September 30th, 2013 at 6:09 pm

      Sara, I am so happy to read this comment today! I have been dying to make these cupcakes again and I’m actually planning to do so tomorrow. I just love them. They aren’t too sweet at all – the perfect “canvas” for the rich dark chocolate frosting. Which yes – does taste like dark chocolate mousse! So happy to hear how much you love them. :) Thank you so much for coming back to my blog to write about them.

      Reply

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    The Cake Lovers (@thecakelovers75)posted September 30, 2013 at 8:12 pm

    Yummy looking cupcakes.

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    Katieposted October 2, 2013 at 5:47 pm

    Hi, Sally!

    Do you think I would be able to halve this recipe so I only have 7 cupcakes? Thanks!

    Reply

    • Sallyreplied on October 2nd, 2013 at 6:26 pm

      Hey Katie! Yes, you could easily halve this recipe. Enjoy!

      Reply

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    Apollineposted October 3, 2013 at 11:45 am

    Hi dear Sally !
    I’ve just made these cupcakes to celebrate the arrival of fall and let me tell you that they are delicious ! Your recipe is so easy and the result is perfect ! I’m French and I was wondering if I could translate your recipe in French on my blog ? I won’t use your picture and I will of course talk about your blog but I would really like to share this great recipe with my french readers ! I feel like pumpkin recipes aren’t as popular in France as in United States.
    Thank you for this amazing recipe, I will let you know if I try other of your recipe (which might happen really soon !).
    Have a nice day !

    Reply

    • Sallyreplied on October 3rd, 2013 at 4:58 pm

      Hi Apolline! You may certainly use this recipe and rewrite it (and reshoot it if you’d like to include photos) for your own blog, as long as you link back to my own blog as the source. Which I know you’d do anyway. Thank you so much for sharing! I love these cupcakes too.

      Reply

      • Apollinereplied on November 2nd, 2013 at 7:16 pm

        Thanks Sally for always taking your time to answer to comments ! The recipe is finally on my blog and I have put pictures of the muffins I have made, I think they turned out pretty well ! My whole family LOVED them so thanks again for this delicious recipe !

        Have a nice day !

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    Amberposted October 10, 2013 at 9:15 am

    Hi Sally! I was just wondering if you use semi sweet mini choc chips or milk chocolate? Thanks!

    Reply

    • Sallyreplied on October 10th, 2013 at 10:36 am

      semi-sweet. But it really won’t make a different. I’ve used dark chocolate chips before too. Truly any chocolate you prefer or have on hand would be fine. Enjoy!

      Reply

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    Danniposted October 13, 2013 at 12:01 pm

    My new favourite blog! Going to try these out today!

    x

    Reply

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    Roseposted October 24, 2013 at 7:13 pm

    Hi Sally, my name is Rose. I love your blog, but I’m one of those lurkers who rarely comments (I guess even on the internet I’m introverted). :-) I have this recipe my college roommate found on allrecipes.com – Pumpkin Apple Muffins. I was never a huge fan of pumpkin until I tried this combo, and then I went pumpkin crazy. Pumpkin + apple is divine. The thing is, this recipe has a TON of sugar, and while I’m not a sugarphobe…..it’s a lot of sugar. I’ve been experimenting with the recipe a little, but I just saw this recipe. Do you think adding apples would mess it up with all the added moisture? Plus, I’m pretty sure I would want to add more than 1/2 cup.

    Here’s the link to the original recipe if you want to check it out.
    http://allrecipes.com/recipe/pumpkin-apple-streusel-muffins/

    Thanks for your time!

    Reply

    • Sallyreplied on October 25th, 2013 at 7:44 am

      Hi Rose! Thank you for saying hi. Pumpkin apple muffins sound incredible. You can certainly turn these low sugar unfrosted cupcakes into muffins. Just leave off the frosting (obviously!) and leave out the chocolate chips. Add 1 and 1/2 cups peeled and chopped apples and bake as directed. They’ll be delicious, no doubt!

      Reply

      • Rosereplied on October 31st, 2013 at 1:38 pm

        Just wanted to tell you, made these this morning with apples, and they turned out beautifully. You should definitely try it. :) Pumpkin, apple, cinnamon….perfect blend of fabulous fall favorites!

        • Sallyreplied on October 31st, 2013 at 8:09 pm

          I WILL be trying it! Thanks Rose.

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    Teresa Dposted October 28, 2013 at 9:59 pm

    Hey Sally! I made these this evening and they are one of the best pumpkin recipes I have ever made! The cupcake’s texture was amazing, extremely moist and light; not dense like a pumpkin muffin would be. And the frosting…oh, the frosting; lets just say I couldn’t stop “testing” it! The only change I made was adding a graham cracker crust on the bottom and filling them with a marshmallow buttercream to make them s’more pumpkin cupcakes :)

    Reply

    • Sallyreplied on October 29th, 2013 at 10:29 am

      Teresa. S’mores pumpkin cupcakes. I think I love you! Must try. :) Thank you for the suggestion!

      Reply

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    Juliaposted April 5, 2014 at 9:02 pm

    I made this frosting today and I absolutely loved it! My family loved it too! I will definitely be trying out more of your frosting recipes! Your blog is the first place I go when I need an idea to bake something

    Reply

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    Mandieposted October 22, 2014 at 1:19 pm

    Of all your cupcake recipes….THIS ONE is the one I’ve gotta try ASAP! Ingenious. And I bet they are as delirious and moist as they look!

    Reply

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    Chelseaposted October 24, 2014 at 2:48 pm

    I want to try this recipe! What consistency should the pumpkin be? Should you food process it before combining it with the other ingredients?

    Thanks!

    Reply

    • Sallyreplied on October 24th, 2014 at 6:25 pm

      If using canned pumpkin puree, it can just come right from the pan. If using homemade, make sure it is smooth. I hope this helps?

      Reply

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    Cecilposted November 7, 2014 at 6:39 am

    Great for breakfast. The sweetness is just enough. I skipped the frosting.

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    Jessposted November 11, 2014 at 10:00 am

    Do you think the cupcakes would work dairy free? If I use almond milk instead of milk?

    Reply

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