Chocolate Pumpkin Cupcakes
Rich, moist Chocolate Pumpkin Cupcakes with cozy spices. Perfect for fall baking, parties, or a sweet seasonal treat.
INGREDIENTS
Wet Ingredients:
- 1 cup pumpkin purée not pumpkin pie filling
- ½ cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
Dry Ingredients:
- 1 cup all-purpose flour
- ½ cup unsweetened cocoa powder
- ¾ cup granulated sugar
- ¼ cup brown sugar optional for extra moisture
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon nutmeg
- ¼ teaspoon cloves or pumpkin pie spice
Optional Add-Ins:
- ½ cup chocolate chips
- ¼ cup chopped pecans or walnuts
INSTRUCTIONS
Step-by-Step Instructions
- Preheat oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a large bowl, whisk pumpkin, oil, eggs, and vanilla until smooth.
- In a separate bowl, combine flour, cocoa powder, sugars, baking soda, baking powder, salt, and spices.
- Gradually add dry ingredients to the wet mixture. Stir until just combined—do not overmix.
- Fold in optional chocolate chips or nuts.
- Divide the batter evenly among the 12 cupcake liners, filling each about ⅔ full.
- Bake for 18–22 minutes or until a toothpick inserted comes out clean.
- Let cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before frosting.
- Frost with cream cheese frosting, cinnamon buttercream, or ganache, and garnish with toppings of choice.
NOTES
Tips for Perfect Cupcakes
- Use room-temperature eggs for a smoother batter.
- Don’t overmix the batter to keep the cupcakes soft and fluffy.
- For added richness, use Dutch-processed cocoa.
- Cool completely before frosting to prevent melting.
- Store leftovers in an airtight container at room temp for 2 days or in the fridge for 4–5 days.