Pumpkin Chocolate Chip Cupcakes

| chocolate, cupcake recipes, frosting and icing, pumpkin, pumpkin cupcakes, pumpkin frosting, Pumpkin Recipe Round Up, recipes, seasonal and holiday cupcakes

A spin-off of my original and highly popular pumpkin chocolate chip bread recipe, these Pumpkin Chocolate Chip Cupcakes are mix of pumpkin, spice, chocolate and cream cheese and are a big hit in my house!

Pumpkin Chocolate Chip Cupcakes by JavaCupcake.com

Is it too early for pumpkin?  It IS September.  There ARE  rain and clouds here in Germany.  The temperature IS in the 50s and the commissary has Halloween candy for sale.  Those are all sings that’s it’s perfectly okay to start baking with pumpkin, right?


Good.  Now that we’re all in agreement.  Let’s get to these cupcakes.

The most popular recipe on my blog is my Pumpkin Chocolate Chip Bread.  People rant and rave over how amazingly delicious it is!  AND they love that it isn’t full of sugar.  So I knew that I needed to turn this bread into a cupcake!   But, not just any cupcake… one that really showed off the great pumpkin flavor the bread already had!

Pumpkin Chocolate Chip Cupcakes by JavaCupcake.com

Pumpkin Perfection!

So, if you’re tried the pumpkin chocolate chip bread…. you NEED to try these cupcakes.  You’re really going to love them!


Pumpkin Chocolate Chip Cupcakes

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 2 hours, 30 minutes

Yield: 18 cupcakes

Pumpkin Chocolate Chip Cupcakes

Simple, delicious and full of flavor… these pumpkin chocolate chip cupcakes are sure to please everyone this Fall!


    For the cupcakes
  • 1 2/3 cup flour
  • 1 cup sugar
  • 1/2 tsp salt
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp ground cinnamon
  • 1 tsp ground nutmeg
  • 3 eggs, room temperature
  • 1 cup pumpkin puree (not pumpkin pie mix)
  • 1 tsp vanilla
  • 1/4 cup sour cream
  • 3/4 cup vegetable oil
  • 1 1/2 cups semi-sweet chocolate chips
  • For the frosting
  • 1/2 cup unsalted butter, room temperature
  • 4oz cream cheese, room temperature
  • 1/4 cup pumpkin puree (not pumpkin pie mix)
  • 1lb powdered sugar
  • 1/2 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1 tsp vanilla
  • 2 Tbsp heavy whipping cream
  • mini chocolate chips, for garnish


    For the cupcakes
  1. Preheat oven to 375 F degrees. Line cupcake pan with liners.
  2. In a large bowl, sift together the flour, sugar, salt, baking powder, baking soda, cinnamon and nutmeg.
  3. In a medium bowl, whisk the eggs. Add the pumpkin puree and whisk until combined and smooth.
  4. Mix in the vanilla, sour cream and vegetable oil and whisk until combined.
  5. Pour wet mixture into the dry, flour mixture. Gently fold together until no more dry ingredients can be seen. Make sure to scrape the sides and bottom of the bowl during this process. DO NOT OVERMIX!
  6. Add the chocolate chips and fold gently 2-3 times to combine.
  7. Fill the cupcake liners at least 2/3 full with batter.
  8. Bake 15-17 minutes or until a toothpick comes out clean.
  9. Allow to cool in pans for 3-5 minutes before removing to a wire rack to cool completely before frosting.
  10. For the frosting
  11. In the bowl of your stand mixer with the paddle attachment, cream the butter until smooth. Add the cream cheese and mix again until smooth. Scrape the sides of the bowl.
  12. Add the pumpkin puree and beat 1 minute.
  13. One cup at a time, add the powdered sugar, mixing until smooth after each addition.
  14. Mix in the cinnamon, nutmeg, heavy cream and vanilla.
  15. Beat on high for 1-2 minutes or until well combined, smooth and fluffy.
  16. Assembly
  17. Using a Wilton 1M tip fitted on a piping bag, pipe swirls of frosting onto each cupcake.
  18. Garnish with mini chocolate chips.
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4 Comments on Pumpkin Chocolate Chip Cupcakes

  1. Nik@ABrownTable
    October 16, 2013 at 9:47 pm (1 year ago)

    The cupcakes look very pretty and delicious. The chocolate chips make them extra special!

    • Betsy Eves
      October 17, 2013 at 11:43 am (1 year ago)

      They are so super yum! THANKS!


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