Instructions
Step 1: Preheat & Prep
Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
Step 2: Make the Batter
Whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger in a medium bowl. Set aside.
In a large bowl, cream together melted butter and sugar. Add eggs one at a time, then vanilla. Stir in pumpkin puree until smooth.
Gradually add dry ingredients to wet ingredients, alternating with buttermilk, beginning and ending with the flour mixture. Stir until just combined. Fold in chocolate chips.
Step 3: Bake the Cupcakes
Fill cupcake liners 3/4 full. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Step 4: Make the Frosting
Beat softened butter until creamy (2-3 minutes). Gradually add powdered sugar, beating on low until combined. Add cinnamon and vanilla, then heavy cream, 1 tablespoon at a time, until desired consistency is reached.
Step 5: Frost & Enjoy!
Once cupcakes are cool, frost with cinnamon buttercream. Garnish with extra chocolate chips or cinnamon, if desired.
Cook’s Notes
- Use pure pumpkin puree, not pumpkin pie filling.
- For best texture, use room temperature eggs, buttermilk, and butter.
- Mini chocolate chips distribute best, but regular size works too.
Variations
Cream Cheese Frosting
Use cream cheese frosting for a tangy twist.
White Chocolate Chips
Substitute white chocolate chips for a sweeter treat.
Pumpkin Spice Latte Cupcakes
Add 1 teaspoon instant espresso powder to the dry ingredients for a coffee-infused flavor.
Serving Suggestions
- Perfect for fall gatherings!
- Enjoy with chai tea or a pumpkin spice latte.
- Add caramel sauce or crushed pecans for extra flair.
Frequently Asked Questions
Can I Make Them Ahead?
Bake 1-2 days ahead. Store unfrosted in an airtight container at room temperature and frost before serving.
How to Store Leftovers?
Store in an airtight container in the refrigerator for up to 5 days. Bring to room temperature before serving.
Can I Freeze Them?
Freeze unfrosted cupcakes for up to 2 months. Thaw overnight in the refrigerator and frost before serving.
Conclusion
These Pumpkin Chocolate Chip Cupcakes are a delicious fall treat! Enjoy!
Share your baking experience in the comments below!