Pumpkin Chip Cupcakes
These delightful Pumpkin Chip Cupcakes combine the warm flavors of pumpkin and spices with sweet chocolate chips, making them a perfect treat for the fall season or any occasion. They are moist, flavorful, and incredibly easy to make!
Equipment
- 1 mixing bowl
- 1 electric mixer or whisk
- 1 measuring cups and spoons
- 1 rubber spatula
- 1 cupcake liners
- 1 muffin tin
- 1 cooling rack
Ingredients
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- ½ cup granulated sugar
- ½ cup packed brown sugar
- ½ cup vegetable oil
- 1 cup canned pumpkin puree
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup semisweet chocolate chips
Instructions
- Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners.
- In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. Set aside.
- In another bowl, mix the granulated sugar, brown sugar, and vegetable oil until well combined.
- Add in the pumpkin puree, eggs, and vanilla extract to the sugar mixture, mixing until smooth.
- Gradually add the dry ingredients to the wet mixture, stirring gently with a rubber spatula until just combined. Do not overmix.
- Fold in the chocolate chips until evenly distributed throughout the batter.
- Fill the cupcake liners about ⅔ full with the batter.
- Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cupcakes to cool in the tin for about 5 minutes, then transfer them to a cooling rack to cool completely.
- For a festive touch, top cupcakes with cream cheese frosting or a sprinkle of powdered sugar before serving.
Notes
For a festive touch, top cupcakes with cream cheese frosting or a sprinkle of powdered sugar before serving.
These cupcakes can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.