When autumn arrives, nothing captures the cozy essence of the season quite like the warm, spiced aroma of pumpkin baking in the oven. These Pumpkin Chocolate Chip Cupcakes with Cinnamon Buttercream are the perfect marriage of moist, spiced pumpkin cake and rich, creamy cinnamon frosting, with the added delight of mini chocolate chips in every bite. Whether you’re hosting a Thanksgiving dinner, a fall-themed party, or simply craving a seasonal sweet treat, these cupcakes are sure to impress.
Why You’ll Love This Recipe
✅ Perfectly Spiced – A blend of cinnamon, nutmeg, ginger, and cloves gives these cupcakes that classic pumpkin pie warmth.
🍫 Chocolatey Goodness – Mini chocolate chips add melty pockets of sweetness.
🍁 Fall-Inspired – The ultimate dessert for autumn gatherings.
🎂 Easy to Make – Simple ingredients, no fancy techniques.
Ingredients & Substitutions
For the Cupcakes:
- 1½ cups all-purpose flour – For a lighter texture, substitute ½ cup with cake flour.
- 1 tsp baking powder + ½ tsp baking soda – Ensures a perfect rise.
- 1 tsp cinnamon + ½ tsp nutmeg + ¼ tsp ginger + ¼ tsp cloves – The quintessential pumpkin spice blend.
- ¾ cup canned pumpkin puree – Not pumpkin pie filling (which has added sugar and spices).
- ½ cup granulated sugar + ½ cup brown sugar – Brown sugar adds moisture and depth.
- ½ cup vegetable oil – Keeps the cupcakes tender (can substitute melted butter for richer flavor).
- 2 large eggs – Room temperature for best results.
- 1 tsp vanilla extract – Enhances flavor.
- ¾ cup mini chocolate chips – Regular-sized chips work, but minis distribute better.
For the Cinnamon Buttercream:
- ½ cup unsalted butter, softened – Salted butter works (reduce added salt).
- 2 cups powdered sugar – Sifted for smoothness.
- 1 tsp ground cinnamon – Adjust to taste.
- ½ tsp vanilla extract – Balances sweetness.
- 2-3 tbsp heavy cream or milk – For desired consistency.
Optional Decorations:
- Mini chocolate chips – For topping.
- Cinnamon dusting – For extra spice.
Step-by-Step Instructions
1️⃣ Make the Cupcakes
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with liners.
- Whisk dry ingredients (flour, baking powder, baking soda, salt, and spices).
- Mix wet ingredients (pumpkin, sugars, oil, eggs, and vanilla).
- Combine wet + dry—mix until just incorporated (don’t overmix!).
- Fold in chocolate chips.
- Divide batter into liners (¾ full).
- Bake 18-22 mins until a toothpick comes out clean.
- Cool completely before frosting.
2️⃣ Make the Cinnamon Buttercream
- Beat butter until creamy (~2 mins).
- Gradually add powdered sugar + cinnamon.
- Mix in vanilla + cream until fluffy.
3️⃣ Frost & Decorate
- Pipe or spread frosting onto cooled cupcakes.
- Sprinkle with mini chocolate chips or cinnamon (optional).
Pro Tips for Perfect Cupcakes
🎃 Use Real Pumpkin Puree – Avoid pumpkin pie filling (it’s too sweet).
🍫 Toss Chocolate Chips in Flour – Prevents sinking in batter.
🔥 Don’t Overbake – Check at 18 mins to keep them moist.
🧈 Room Temp Butter – For smooth, lump-free frosting.
Serving Suggestions
☕ Pair with Coffee or Chai – The ultimate fall combo.
🍦 Serve with Vanilla Ice Cream – For an extra-decadent dessert.
🎉 Perfect for Thanksgiving – A fun alternative to pie.
Storage & Freezing Tips
❄ Room Temp – Keeps 2 days in an airtight container.
⏳ Fridge – Stores 5 days (bring to room temp before serving).
⛄ Freezer – Freeze unfrosted up to 3 months.
Delicious Variations
🧁 Cream Cheese Frosting – Swap buttercream for tangy cream cheese frosting.
🍏 Apple Pumpkin Combo – Add ½ cup diced apples to the batter.
🌰 Pecan Crunch – Top with chopped toasted pecans.
Final Thoughts
These Pumpkin Chocolate Chip Cupcakes with Cinnamon Buttercream are moist, spiced, and irresistibly delicious—the ultimate fall dessert!
Bake a batch today and savor the flavors of autumn! 🍂🎃