Whenever fall starts to arrive, pumpkin is one of the first ingredients I want to bake with. These easy pumpkin chocolate chip cupcakes are soft, incredibly moist, and filled with cozy cinnamon, nutmeg, and little bites of melted chocolate.
They are simple enough for an afternoon treat but also perfect for fall gatherings, Halloween parties, Thanksgiving dessert tables, or enjoying warm with a cup of coffee.
Yield: 12 cupcakes
Prep Time: 8 minutes
Cook Time: 18–20 minutes
Total Time: About 28 minutes
Ingredients
- ¾ cup + 1 tablespoon (200 g) pumpkin puree, homemade or canned
- ½ cup (80 g) semisweet or dark chocolate chips
- 2 large eggs
- ½ cup (100 g) packed brown sugar
- ¼ cup (60 ml) melted coconut oil or neutral oil
- ½ cup (120 ml) milk
- 1¼ cups (160 g) all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg, to taste
Instructions
1. Preheat the oven to 350°F (180°C). Line a 12-cup muffin pan with cupcake liners.
2. Add the eggs and brown sugar to a large mixing bowl and whisk until well combined.
3. Pour in the melted coconut oil and mix until smooth.
4. Add the pumpkin puree and stir until completely incorporated.
5. Pour in the milk and whisk again until the mixture is smooth.
6. Add the all-purpose flour and baking powder. Gently fold the dry ingredients into the pumpkin mixture just until combined. Avoid overmixing so the cupcakes stay soft and tender.
7. Add the cinnamon and nutmeg and gently stir until evenly distributed throughout the batter.
8. Fold most of the chocolate chips into the batter, reserving a few for the tops.
9. Divide the batter evenly among the 12 cupcake liners, filling each about ¾ full. Sprinkle the remaining chocolate chips over the top.
10. Bake for 18–20 minutes, or until the cupcakes are lightly golden and a toothpick inserted into the center comes out clean or with just a few moist crumbs.
11. Remove the pan from the oven and let the cupcakes cool for about 5 minutes before transferring them to a wire rack.
12. Serve slightly warm or allow them to cool completely. The combination of soft pumpkin cake, warm fall spices, and little pockets of melted chocolate makes these especially hard to resist.
Make It Your Own
You can easily change these cupcakes depending on what you have at home. Try milk chocolate, dark chocolate, or white chocolate chips, or add a small handful of chopped pecans or walnuts for a little crunch.
For even more cozy fall flavor, add a pinch of ground ginger or replace the cinnamon and nutmeg with pumpkin pie spice.
These pumpkin chocolate chip cupcakes always feel like the perfect little fall treat. I love how soft and moist they stay, with just enough warm spice and chocolate in every bite.
Serve them slightly warm with coffee or make a batch for Halloween, Thanksgiving, or any cozy fall afternoon.
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