Pumpkin Chocolate Chip Cupcakes

These Pumpkin Chocolate Chip Cupcakes are a homemade pumpkin cupcake topped with a rich chocolate frosting made from scratch and lots of mini chocolate chips. It's such a delicious and easy pumpkin dessert to serve up this Thanksgiving! Get more cupcake recipes here.

cupcakes on a red checkered fabric with a yellow flower behind it


If you love pumpkin, I have a few more recipes to add to your menu. Pumpkin chocolate chip pudding cookies, pumpkin ice cream pie, or this double pumpkin cheesecake.

Pumpkin Chocolate Chip Cupcakes

Whether you serve these pumpkin cupcakes up for a weeknight dessert, birthday party, or as a gift to loved ones, this recipe will be loved by everyone! You just can't beat moist cupcakes that are studded with sweet chocolate morsels.

How to make Pumpkin Cupcakes with Chocolate Chips

The first thing you want to do is work on your pumpkin cupcake batter. In a stand mixer or using a hand mixer you can whip up your pumpkin cupcake batter.

brownie mix cookies
Subscribe to Cookie Dough and Oven Mitt!

Get all of the latest recipes from Miranda straight to your inbox!

Then fold in your chocolate chips at the end once your batter is well combined. Bake in a preheated oven as directed in the printable recipe card below.

Remove cupcakes from the oven and allow them to cool on a cooling rack.

Once the cupcakes are cooled, you will work on prepping your chocolate frosting. Once you whip it up and nice and creamy, pipe on the top! So easy and delicious.

a cupcake with other cupcakes behind it on a dark slate board and flowers behind the cupcakes

How to store Pumpkin Chocolate Chip Cupcakes

You can store these covered or in an airtight container at room temperature for 2 to 3 days or in the refrigerator for 3 to 5 days, but let's be honest, cupcakes are best when eaten fresh.

The small amount of heavy cream will be stabilized by all of the sugar in this homemade chocolate frosting.

How to freeze Pumpkin Cupcakes

Want to freeze some cupcakes for leftovers? Simply place in an airtight freezer friendly container and store for up to three months. Do a quick thaw on counter for 30 minutes to an hour for a nice treat.

Or you can place all the cupcakes in the fridge and let them thaw for a few hours to overnight in the fridge.

Can I substitute the chocolate frosting with cream cheese frosting?

These chocolate chip pumpkin cupcakes can truly have any frosting you want. If you are looking for a cream cheese frosting, go right ahead! Even add in some pumpkin spice to the cream cheese for added flavor!

horizontal photo of a cupcake on a red checkered fabric with 2 more cupcakes behind it

Craving More Pumpkin Desserts

  • Pumpkin Brownies | Here are some delicious pumpkin brownies that bring you a fudge brownie with pumpkin swirled in every bite.
  • Easy Pumpkin Chocolate Chip Bread | Give this bread a try if you want something to sip with coffee, serve up for breakfast, and more.
  • Mini Maple Pumpkin Pies | Bite size pies are so delicious. This has a nice twist with the maple flavor.
  • Pumpkin Dump Cake | A dump cake that's a cross between pumpkin pie and a pumpkin crunch cake.
cupcakes on a red checkered fabric with a yellow flower behind it

Pumpkin Chocolate Chip Cupcakes

These Pumpkin Chocolate Chip Cupcakes are a homemade pumpkin cupcake topped with a rich chocolate frosting made from scratch and lots of mini chocolate chips.
5 from 1 vote
Prep Time 25 minutes
Cook Time 21 minutes
Total Time 46 minutes
Course Dessert
Cuisine American
Servings 12 cupcakes
Calories 891 kcal


Pumpkin Chocolate Chip Cupcakes

  • 1 ¼ cup all-purpose flour
  • ¼ cup cornstarch
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 ½ teaspoon ground cinnamon
  • teaspoon ground cloves
  • teaspoon ground nutmeg
  • ½ cup vegetable oil or canola oil
  • cup light brown sugar packed
  • cup granulated sugar
  • 2 large eggs
  • 1 ½ teaspoon vanilla extract
  • 1 cup pumpkin puree
  • cup whole milk
  • ¾ cup mini chocolate chips

Chocolate frosting

  • 1 ½ cup butter room temperature
  • 4 cup powdered sugar
  • ¾ cup dark Hershey cocoa
  • 5 tablespoons heavy whipping cream
  • 2 ½ cup mini chocolate chips



  • Preheat the oven to 350 degrees and line a cupcake pan with paper liners. Set aside.
  • Add the flour, cornstarch, baking powder, baking soda, salt, cinnamon, nutmeg, and the cloves to a large bowl. Whisk until incorporated and set aside.
  • In a separate bowl, add oil and both brown and granulated sugars until. Using a hand mixer on medium, beat until combined.
  • Add in the eggs and vanilla. Beat until the eggs are incorporated.
  • Add in the pumpkin puree and milk. Beat until combined.
  • Gradually add the dry ingredients until beat just until the flour is worked into the batter.
  • Using a spatula, fold in the mini chocolate chips.
  • Scoop batter into the cupcake liners, filling each liner about ¾ full.
  • Place in the oven and bake for 20 to 22 minutes or until a toothpick comes out clean. Allow the cupcakes to cool completely.

Chocolate Frosting

  • Add the butter, powdered sugar, cocoa, and heavy whipping cream in a large mixing bowl. Beat with a hand mixer on medium until smooth and creamy.
  • Add 1 cup of frosting into a piping bag fitted with a Wilton 1M star tip.
  • Using a small ice cream scoop, scoop some frosting and place it on top of the cupcake.
  • Smooth slightly with a butter knife to make a mound of chocolate frosting.
  • Coat the mound of frosting with the mini chocolate chips.
  • Pipe a swirl of frosting on top of the chocolate chips.


Serving: 12gCalories: 891kcalCarbohydrates: 114gProtein: 6gFat: 48gSaturated Fat: 25gCholesterol: 105mgSodium: 353mgPotassium: 218mgFiber: 4gSugar: 94gVitamin A: 4138IUVitamin C: 1mgCalcium: 120mgIron: 3mg

(Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.)

Similar Posts

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating