A super-moist spiced pumpkin chocolate chip cupcake topped with rich dark chocolate frosting.
Oh my goodness, 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.
But first… pumpkin cupcakes.
Meet your new pumpkin best friend. 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…
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.
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.
It’s never too early or too late in the year to enjoy pumpkin! ♥
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
Pumpkin Chocolate Chip Cupcakes
- 1 and 3/4 cups (220 grams) all-purpose flour
- 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 (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 (80 grams) unsweetened cocoa powder
- 6 Tablespoons (90 grams) unsalted butter, softened to room temperature
- 6 Tablespoons (95 ml) heavy cream
- 1 teaspoon vanilla extract
- Preheat oven to 350F degrees. Spray two 12-count muffin pans with non-stick spray or line with cupcake liners. Set aside.
- Make the cupcakes: In a large bowl, toss the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves together until combined. Set aside.
- 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.
- 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.
- For the frosting: Sift together the confectioners' sugar and cocoa powder to assure there are no lumps. Set aside.
- 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.
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Chocolate and pumpkin are meant to be, right?!
I can’t wait to make these recipes again this season!
What’s your favorite way to enjoy pumpkin?