Description
Delight in these moist and flavorful Pumpkin Chip Cupcakes, perfect for celebrating fall or any special occasion. Made with warm spices and studded with semisweet chocolate chips, these cupcakes offer a delicious balance of pumpkin richness and sweet chocolate indulgence. They are easy to prepare and bake quickly, making them an ideal treat for family gatherings or afternoon snacks.
Ingredients
Scale
Dry Ingredients
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
Wet Ingredients
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 1/2 cup vegetable oil
- 1 cup canned pumpkin puree
- 2 large eggs
- 1 teaspoon vanilla extract
Add-ins
- 1 cup semisweet chocolate chips
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners to prepare for baking.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger thoroughly to evenly distribute the spices and leavening agents.
- Combine Sugars and Oil: In a separate bowl, mix the granulated sugar, brown sugar, and vegetable oil until well combined and smooth to create a sweet, moist base.
- Add Pumpkin and Eggs: Incorporate the canned pumpkin puree, eggs, and vanilla extract into the sugar mixture, beating until the mixture is smooth and homogenous.
- Blend Wet and Dry Ingredients: Gradually add the dry ingredients into the wet pumpkin mixture, stirring gently with a rubber spatula until just combined to avoid overmixing which can toughen the cupcakes.
- Fold in Chocolate Chips: Gently fold in the semisweet chocolate chips ensuring they are evenly distributed through the batter for bursts of chocolate flavor in every bite.
- Fill Cupcake Liners: Spoon the batter into the cupcake liners, filling each about two-thirds full to allow room for rising without spilling over.
- Bake: Bake the cupcakes in the preheated oven for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean indicating they are fully cooked.
- Cool Down: Let the cupcakes cool in the muffin tin for about 5 minutes, then transfer them to a wire rack to cool completely for best texture and easier frosting application.
- Optional Topping: For a festive finish, top the cupcakes with cream cheese frosting or a light dusting of powdered sugar before serving to enhance sweetness and presentation.
Notes
- Do not overmix the batter to ensure the cupcakes remain tender and fluffy.
- Substitute the vegetable oil with melted coconut oil for a subtle flavor twist.
- Try using dairy-free chocolate chips to make this recipe suitable for lactose intolerance.
- These cupcakes can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
- Freeze baked cupcakes without frosting for up to 3 months for make-ahead convenience.
- Adding a pinch of cloves or allspice can enhance the warm spice profile if desired.
- Prep Time: 15 minutes
- Cook Time: 18-20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 240
- Sugar: 18g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 40mg
Keywords: pumpkin cupcakes, chocolate chip cupcakes, fall desserts, pumpkin spice, easy cupcakes, holiday treats
