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Pumpkin Chocolate Chip Cupcakes with Cream Cheese Frosting
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5 from 2 votes

Pumpkin Chocolate Chip Cupcakes

Pumpkin Chocolate Chip Cupcakes with Cream Cheese Frosting slightly adapted from Duff Goldman.
Prep Time20 mins
Cook Time15 mins
Total Time35 mins
Course: Dessert
Cuisine: American
Servings: 24
Author: Cynthia


  • 1 1/2 cups of sugar
  • 5 ounces 10 Tablespoons, unsalted butter, room temperature
  • 1/2 teaspoons ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 2 teaspoons baking powder
  • 1 teaspoon 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


  • 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.