Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ½ teaspoon salt
- 1 cup granulated sugar
- ½ cup light brown sugar
- ½ cup vegetable oil
- 2 large eggs
- 1 cup canned pumpkin puree
- 1 teaspoon vanilla extract
- 1 cup semi-sweet chocolate chips
- For frosting:
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- ½ cup cream cheese, softened
- 2 teaspoons pumpkin pie spice
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners.
- In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, cloves, and salt to evenly distribute spices and leavening agents.
- In a large bowl, beat together the sugars, oil, eggs, pumpkin puree, and vanilla extract until smooth and creamy.
- Gradually add the dry ingredients to the wet mixture, mixing just until combined. Fold in the chocolate chips.
- Fill each paper liner about ⅔ full with batter.
- Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean. Allow to cool completely before frosting.
- For the frosting, beat the butter and cream cheese until fluffy. Gradually add powdered sugar, then mix in pumpkin pie spice and vanilla until smooth.
- Decorate cooled cupcakes with the cream cheese frosting using a piping bag or spoon. Serve and enjoy!
Notes
- Store cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days to keep them fresh.
- Frosted cupcakes can be frozen unfrosted for up to one month. Thaw at room temperature before frosting.
- You can substitute dairy-free or gluten-free ingredients to accommodate dietary preferences.
- Prep Time: 15 minutes
- Cook Time: 20-25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cupcake
- Calories: 380 Kcal
- Sugar: 30g
- Sodium: 210mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 50mg