Pumpkin Cupcakes with Chocolate Chips

These Pumpkin chocolate cupcakes with chocolate chips are the perfect autumn treat. Moist cupcakes, full of pumpkin flavor, studded with chocolate chips and a swirl of  cream cheese frosting on top.

I love fall and everything about it! The smells, the colors and naturally the pumpkins. Why is it we only eat pumpkin for a month or two every year?When my mom first told me about Duff’s (The Ace of Cakes) Pumpkin Chocolate Chip Cake, I couldn’t understand how it could be his most popular cake recipe. I guess I’m a bit of a purist and didn’t want anything coming between the pumpkin and its’ spices.

Lo and behold, that was before mom brought in a batch of pumpkin chocolate chip cupcakes and we put them to the family taste test. Ok, so I was wrong. Not only do pumpkin and chocolate marry well, they might just be a match made in heaven. Instead of using Duff’s buttercream, these are topped with cream cheese frosting, which has just a hint of orange.

Mom made a couple of changes to the recipe and I tried to simplify the recipe for a home cook.

So here is mom’s slightly adapted recipe for Pumpkin Chocolate Chip Cupcakes with Cream Cheese Frosting.

Pumpkin Chocolate Chip Cupcakes

Cynthia

Pumpkin Chocolate Chip Cupcakes with Cream Cheese Frosting slightly adapted from Duff Goldman.

5 from 49 votes

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Prep Time 20 minutes mins

Cook Time 15 minutes mins

Total Time 35 minutes mins

Course Dessert

Cuisine American

Servings 24 servings

Calories 202 kcal

Ingredients

  

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• 1 1/2 cups of sugar
• 5 ounces unsalted butter 10 Tablespoons, , room temperature
• 1/2 teaspoons ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 2 teaspoons baking powder
• 1 teaspoon kosher salt
• 1 1/2 cups all-purpose flour or gluten free flour blend
• 1 cup cake flour can use all regular flour too
• 1/4 teaspoon vanilla extract
• 6 egg whites
• 3/4 cup pureed pumpkin
• 1 1/2 cups mini chocolate chips

Instructions

 

• Pre-heat oven to 350 degrees F. Line cupcake tins with paper liners
• In mixer on low speed, combine sugar and butter until well mixed, scraping down the sides of the bowl occasionally, about 5 minutes.
• In a large bowl combine dry ingredients, baking powder, spices, salt and flours
• In a separate bowl, whisk together the vanilla and egg whites. Stir the pumpkin puree into the whites just until incorporated.
• Add the dry ingredients and the pumpkin mixture to the egg and butter mixture, using about 1/3 of each mixture, and mixing each time, just until incorporated. Mixture should be blended and even in color.
• Fold in chocolate chips.
• Fill cupcake liners 3/4 full. Bake at 350 degrees F. for 10-12 minutes or until toothpick inserted in middle comes out clean.
• Transfer to wire rack and cool.
• Frost with cream cheese frosting.

Nutrition

Serving: 1cupcakeCalories: 202kcalCarbohydrates: 31gProtein: 3gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 14mgSodium: 119mgPotassium: 77mgFiber: 1gSugar: 20gVitamin A: 1365IUVitamin C: 1mgCalcium: 34mgIron: 1mg

Tried this recipe?Let us know how it was!

The Cream Cheese Frosting can also be used on other delicious desserts:

Cream Cheese Frosting

Cynthia

5 from 1 vote

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Prep Time 5 minutes mins

Cook Time 15 minutes mins

Total Time 20 minutes mins

Course Frosting

Cuisine American

Ingredients

  

• 4 ounces unsalted butter softened
• 8 ounces cream cheese softened
• 1/2 teaspoon vanilla
• 1 1/2 cups powdered sugar
• 1 teaspoon orange juice
• 1 teaspoon grated orange zest

Instructions

 

• In a mixer fitted with a blade, beat butter and cream cheese until well blended.
• Add vanilla, orange juice and zest.
• Slowly add the powdered sugar, scrapping down the sides as necessary, beating until well blended.

Tried this recipe?Let us know how it was!