Chocolate Pumpkin Cupcakes

$- 1 cup canned pumpkin puree - 1 cup all-purpose flour - 1/2 cup unsweetened cocoa powder - 1 cup granulated sugar - 1/2 cup brown sugar, packed - 1/2 cup vegetable oil - 2 large eggs - 1 teaspoon vanilla extract - 1 teaspoon baking powder - 1/2 teaspoon baking soda - 1/2 teaspoon salt - 1 teaspoon ground cinnamon - 1/2 teaspoon ground nutmeg - 1/2 cup chocolate chips (optional) I love using canned pumpkin puree for these cupcakes. It gives great flavor and moisture. You can find it in most grocery stores. All-purpose flour helps give the cake a nice structure. I always sift my flour for a light texture. Unsweetened cocoa powder adds a rich chocolate taste. It balances well with the pumpkin. Granulated sugar and brown sugar sweeten the cupcakes. The brown sugar adds a slight caramel flavor. Vegetable oil keeps the cupcakes moist and fluffy. I prefer using large eggs for better mixing. Vanilla extract brightens the flavor and works well with pumpkin. Baking powder and baking soda are key for rising. They help the cupcakes become light and airy. A bit of salt enhances all flavors. Ground cinnamon and nutmeg add a warm spice. These spices are perfect for fall vibes. You can add chocolate chips if you want more chocolatey goodness. They melt into the batter, creating little pockets of chocolate. This is a fun option to try! 1. First, preheat your oven to 350°F (175°C). This helps the cupcakes rise well. Line a muffin tin with cupcake liners to make serving easy. 2. Next, in a large bowl, mix the wet ingredients. Add 1 cup of canned pumpkin puree, 1 cup of granulated sugar, 1/2 cup of brown sugar, 1/2 cup of vegetable oil, 2 large eggs, and 1 teaspoon of vanilla extract. Whisk them together until smooth. 3. In another bowl, combine the dry ingredients. Sift together 1 cup of all-purpose flour, 1/2 cup of unsweetened cocoa powder, 1 teaspoon of baking powder, 1/2 teaspoon of baking soda, 1/2 teaspoon of salt, 1 teaspoon of ground cinnamon, and 1/2 teaspoon of ground nutmeg. 4. Now, mix the wet and dry ingredients together. Gradually add the dry mix to the pumpkin mix. Stir gently until just combined. Be careful not to overmix, as this makes cupcakes dense. 5. If you want more chocolate, add chocolate chips. Fold in 1/2 cup of chocolate chips for a rich taste. This step is optional but highly recommended! 6. Portion the batter into cupcake liners. Fill each liner about two-thirds full with the batter. This allows room for rising. 7. Bake the cupcakes for 18-20 minutes. To check for doneness, insert a toothpick into the center. If it comes out clean, they are ready! 8. After baking, cool the cupcakes. Let them sit in the tin for 5 minutes. Then, transfer them to a wire rack to cool completely. This step helps them stay moist and fluffy. - Avoiding overmixing: Mix the wet and dry ingredients just until combined. Overmixing makes cupcakes dense, not fluffy. - Achieving perfect doneness: Bake for 18-20 minutes. Insert a toothpick into the center. If it comes out clean, they are done. - Frosting ideas: Cream cheese frosting works well. Sprinkle cocoa powder or grated chocolate on top for a nice look. - Serving suggestions: Use a rustic wooden platter. This adds a cozy fall feel to your table. Consider adding small pumpkins around the cupcakes for decoration. {{image_2}} You can easily make these cupcakes fit special diets. For gluten-free options, use alternative flours like almond or coconut flour. Both add a unique taste. Just make sure to adjust the liquid amounts. For a dairy-free version, swap the vegetable oil with coconut oil. You can also replace eggs with flaxseed meal. Mix one tablespoon of flaxseed with three tablespoons of water. Let it sit for a few minutes until it thickens. This will keep the cupcakes moist and fluffy. To add more depth, try different spices. A bit of ginger or allspice can enhance the fall flavors. You can also explore different extracts. Peppermint or orange extract offers fun twists. When it comes to chocolate, you don’t have to stick to one type. Dark chocolate chips give a rich taste, while white chocolate adds sweetness. You can even mix in some milk chocolate for a balanced flavor. To keep your chocolate pumpkin cupcakes fresh, use an airtight container. This helps prevent them from drying out or absorbing unwanted smells. If you plan to eat them within a few days, just store them at room temperature. However, if you want to save them longer, refrigerate or freeze the cupcakes. Refrigerating the cupcakes keeps them fresh for about a week. For longer storage, wrap them tightly in plastic wrap and place them in a freezer-safe bag. This method protects the taste and texture. At room temperature, your cupcakes last about three days. Make sure they are in a cool, dry place away from sunlight. In the fridge, they can stay good for up to a week. If frozen, chocolate pumpkin cupcakes can last up to three months. Just remember to thaw them in the fridge when you’re ready to enjoy! Can I use fresh pumpkin instead of canned? Yes, you can use fresh pumpkin. Just cook and puree it. Make sure to drain excess moisture. This keeps your cupcakes from being too wet. What can I substitute for eggs in this recipe? You can use applesauce or mashed bananas. Use 1/4 cup for each egg. This adds moisture and keeps the cupcakes soft. How do I know when the cupcakes are done baking? Check with a toothpick. Insert it in the center. If it comes out clean, the cupcakes are done. They should also spring back lightly when touched. Can I make the batter in advance? Yes, you can. Store the batter in the fridge for up to 24 hours. Just stir it gently before using. What can I pair with chocolate pumpkin cupcakes? These cupcakes go well with cream cheese frosting. You can also serve them with vanilla ice cream. A warm drink, like chai tea, is a great match too! You now have a detailed guide to making delicious chocolate pumpkin cupcakes. From choosing the right ingredients to step-by-step baking tips, you’re set for success. Remember to adjust for any dietary needs and explore fun variations. Also, store your cupcakes properly to enjoy them longer. Enjoy your baking journey and share these tasty treats with friends and family!$

Indulge in the delightful flavors of Chocolate Pumpkin Cupcakes that blend the richness of chocolate with the warmth of pumpkin! This easy recipe guides you through making moist, fluffy cupcakes perfect for any fall gathering or cozy evening. With simple ingredients and a tempting cream cheese frosting, these treats are a must-try. Click through to explore the full recipe and surprise your loved ones with these delicious bites.

Print Recipe Pin Recipe

Ingredients

1 cup canned pumpkin puree

1 cup all-purpose flour

1/2 cup unsweetened cocoa powder

1 cup granulated sugar

1/2 cup brown sugar, packed

1/2 cup vegetable oil

2 large eggs

1 teaspoon vanilla extract

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/2 cup chocolate chips (optional)

Instructions

Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.

In a large mixing bowl, combine the pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract. Whisk until well blended.

In another bowl, sift together the flour, cocoa powder, baking powder, baking soda, salt, cinnamon, and nutmeg.

Gradually add the dry ingredients to the pumpkin mixture, mixing gently until just combined. Be careful not to overmix.

If desired, fold in the chocolate chips for an extra chocolatey flavor.

Divide the batter evenly among the prepared cupcake liners, filling each about two-thirds full.

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 5 minutes before transferring them to a wire rack to cool completely.

Prep Time, Total Time, Servings: 15 mins | 40 mins | 12 cupcakes

- Presentation Tips: Once cooled, frost the cupcakes with cream cheese frosting and sprinkle some cocoa powder or grated chocolate on top for an elegant touch. Serve on a rustic wooden platter for a cozy fall vibe!