Pumpkin Chocolate Chip Cupcakes with Cinnamon Buttercream

Looking for the perfect fall dessert to delight your taste buds? These Pumpkin Chocolate Chip Cupcakes with Cinnamon Buttercream are the ideal combination of warm, spiced pumpkin and sweet, melty chocolate chips topped with a rich, creamy cinnamon buttercream. Whether you’re preparing for a holiday gathering, a cozy afternoon treat, or simply craving something seasonal, this recipe is a must-try.

Ingredients

For the Pumpkin Cupcakes:

• 1 ¾ cups all-purpose flour
• 1 ½ teaspoons baking powder
• 1 teaspoon baking soda
• ½ teaspoon salt
• 2 teaspoons ground cinnamon
• ½ teaspoon ground nutmeg
• ¼ teaspoon ground ginger
• 1 cup canned pumpkin puree (not pumpkin pie filling)
• ½ cup granulated sugar
• ½ cup packed brown sugar
• 2 large eggs
• ½ cup vegetable oil
• 1 teaspoon vanilla extract
• ¾ cup mini chocolate chips

For the Cinnamon Buttercream:

• 1 cup unsalted butter, softened
• 4 cups powdered sugar
• 2 teaspoons ground cinnamon
• 1 teaspoon vanilla extract
• 2 tablespoons milk (more if needed for consistency)

Directions

1. Prepare the Cupcakes: Start by preheating your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners for easy cleanup.

In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. Set aside.

In a separate large bowl, combine the pumpkin puree, granulated sugar, brown sugar, eggs, vegetable oil, and vanilla extract. Mix until smooth. Gradually add the dry ingredients to the wet ingredients and stir until just combined. Be careful not to overmix to keep the cupcakes light and airy.

Fold in the mini chocolate chips, ensuring they’re evenly distributed through the batter.

2. Bake the Cupcakes: Divide the batter evenly among the cupcake liners, filling each about 2/3 of the way full. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

3. Make the Cinnamon Buttercream: While the cupcakes cool, prepare the cinnamon buttercream. In a large bowl, beat the softened butter on medium speed until creamy, about 2 minutes. Gradually add the powdered sugar, 1 cup at a time, mixing until smooth after each addition.

Once the powdered sugar is incorporated, add the ground cinnamon, vanilla extract, and milk. Beat on high for 3-4 minutes until the buttercream is fluffy and smooth. If the frosting is too thick, add more milk, a tablespoon at a time, until you reach your desired consistency.

4. Frost the Cupcakes: Once the cupcakes are completely cooled, use a piping bag or an offset spatula to pipe or spread the cinnamon buttercream onto the cupcakes. Garnish with additional mini chocolate chips or a sprinkle of cinnamon if desired.

Why You’ll Love These Pumpkin Chocolate Chip Cupcakes

1. Seasonal Flavor: The warm spices of cinnamon, nutmeg, and ginger blend perfectly with the richness of pumpkin, creating the ultimate fall flavor combination.
2. Chocolate Chips: The mini chocolate chips in the cupcakes provide a sweet contrast to the spiced pumpkin, making each bite a delicious surprise.
3. Cinnamon Buttercream: The creamy cinnamon buttercream frosting adds a rich, velvety texture that complements the cupcakes’ moist crumb.
4. Perfect for Any Occasion: These cupcakes are perfect for Halloween parties, Thanksgiving dessert tables, or just an indulgent snack on a crisp autumn afternoon.

Tips for the Best Pumpkin Chocolate Chip Cupcakes

• Use canned pumpkin puree for the best texture and flavor. Don’t substitute with pumpkin pie filling, as it contains added spices and sugars.
• Don’t overmix the batter – mixing too much can result in dense cupcakes.
• Adjust frosting sweetness: If you prefer a less sweet frosting, reduce the amount of powdered sugar or increase the cinnamon for a more subtle flavor.
• Storing the cupcakes: Store your cupcakes in an airtight container at room temperature for up to 3 days. For longer storage, keep them in the fridge for up to 1 week.

Final Thoughts

Pumpkin Chocolate Chip Cupcakes with Cinnamon Buttercream are the perfect way to celebrate the fall season. With their spiced pumpkin flavor, sweet chocolate chips, and rich cinnamon frosting, these cupcakes are sure to become a favorite in your recipe collection. Bake a batch today and share the warm, cozy flavors of autumn with your friends and family!

Serving and Storage Tips for Pumpkin Chocolate Chip Cupcakes with Cinnamon Buttercream

Serving Tips:

1. Room Temperature is Best: For the most flavorful and moist cupcakes, serve them at room temperature. Take them out of the fridge at least 30 minutes before serving if they’ve been stored cold.
2. Pair with Fall Beverages: These cupcakes go wonderfully with warm drinks like spiced apple cider, chai tea, or a latte. They’re the perfect complement to a cozy fall gathering.
3. Garnish for Extra Flair: If you’re hosting a special occasion, garnish the cupcakes with a light dusting of cinnamon or a sprinkle of crushed pecans or caramelized walnuts for added flavor and texture.
4. Serve as a Dessert or Snack: These cupcakes are versatile enough to be served as an after-dinner treat or a delicious snack with your afternoon coffee.

Storage Tips:

1. Room Temperature Storage: Keep your cupcakes in an airtight container at room temperature for up to 3 days. This will help maintain their moisture and softness.
2. Refrigeration: If you need to store the cupcakes for a longer period, keep them in an airtight container in the fridge for up to 1 week. The cinnamon buttercream will hold up well in the fridge.
3. Freezing for Later: To enjoy these cupcakes at a later time, freeze them! Place the cooled cupcakes in a freezer-safe container or bag. They can be frozen for up to 3 months. To thaw, leave them at room temperature for a few hours before serving. You can also freeze the cupcakes without frosting, then frost them once thawed for the best result.
4. Frosting Storage: If you have leftover cinnamon buttercream frosting, store it in an airtight container in the fridge for up to 1 week. Allow it to come to room temperature and re-whip before using.

By following these serving and storage tips, you can ensure that your Pumpkin Chocolate Chip Cupcakes with Cinnamon Buttercream stay fresh and delicious for longer and remain the perfect treat for any occasion!

1. Can I use fresh pumpkin instead of canned pumpkin puree?
Yes, you can use fresh pumpkin puree, but make sure it is well-cooked and pureed to a smooth consistency. To do so, roast or steam fresh pumpkin and blend it until smooth. Be sure to drain any excess liquid before using it in the recipe to avoid altering the texture of the cupcakes.

2. How can I make the frosting less sweet?
If you find the cinnamon buttercream too sweet, you can reduce the amount of powdered sugar slightly or increase the cinnamon to balance the sweetness. You can also add a small pinch of salt to help cut through the sweetness.

3. Can I make these cupcakes gluten-free?
Yes, you can make gluten-free pumpkin chocolate chip cupcakes by using a 1:1 gluten-free flour blend. Make sure to check the blend’s specific instructions, as some may require additional adjustments like adding xanthan gum for structure.

4. Can I make the cupcakes ahead of time?
Yes, you can prepare these cupcakes ahead of time! Bake and cool the cupcakes, then store them in an airtight container at room temperature for up to 3 days. You can also freeze the cupcakes (without frosting) for up to 3 months and frost them when you’re ready to serve.

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