Chocolate Chip Pumpkin Cupcake Recipe

June 12, 2023 Post a Comment

Chocolate Chip Pumpkin Cheesecake Recipe Life, Love and Sugar from www.lifeloveandsugar.com

Description

The Chocolate Chip Pumpkin Cupcake recipe is a delicious, moist and flavorful treat. This recipe has been a favorite in our family for years, and it's perfect for any occasion. The cupcakes are made with pumpkin puree, chocolate chips and a few other simple ingredients. The cupcakes have a light and fluffy texture, and the chocolate chips add just the right amount of sweetness. The pumpkin and chocolate combination is simply irresistible. The cupcakes are also incredibly easy to make, so you can have them ready in no time.

These cupcakes are great for any time of the year. Whether it's the holiday season, a special occasion or just a regular day, these cupcakes are sure to be a hit. They are a great way to get in the pumpkin spirit, and they make a great snack or dessert. The best part is, they are super easy to make and they don't require many ingredients. So, if you're looking for a quick and easy treat, look no further than this Chocolate Chip Pumpkin Cupcake recipe.

Ingredients

For the cupcakes:

1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/2 teaspoon salt
1/2 cup (1 stick) unsalted butter, melted and cooled
1 cup packed light brown sugar
2 large eggs, room temperature
1 cup pumpkin puree
1 teaspoon pure vanilla extract
1/2 cup semi-sweet chocolate chips

For the frosting:

1/2 cup (1 stick) unsalted butter, room temperature
3 cups confectioners' sugar
2 tablespoons heavy cream
1 teaspoon pure vanilla extract
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Pinch of ground cloves

Instructions

1. Preheat the oven to 350°F. Line a 12 cup muffin tin with paper liners.

2. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, cloves and salt.

3. In a large bowl, use an electric mixer to beat together the butter and sugar until light and fluffy, about 3 minutes. Beat in the eggs one at a time, then beat in the pumpkin puree and vanilla.

4. Slowly add the dry ingredients to the wet ingredients and mix until just combined. Fold in the chocolate chips.

5. Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full. Bake for 18-20 minutes, or until a toothpick inserted in the center of a cupcake comes out clean.

6. Let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

7. To make the frosting, beat the butter with an electric mixer until light and fluffy. Slowly add the confectioners' sugar, cream, vanilla, cinnamon, nutmeg and cloves, and beat until light and creamy.

8. Spread the frosting on the cooled cupcakes. Sprinkle with extra chocolate chips, if desired. Enjoy!

Notes

These cupcakes can be kept in an airtight container at room temperature for up to 3 days. You can also freeze them for up to 1 month. Allow the cupcakes to thaw overnight in the refrigerator before serving.