Best 2 Pumpkin Chip Cupcakes Recipes

Indulge in the delightful flavors of fall with our Pumpkin Chip Cupcakes, a delectable treat that combines the cozy warmth of pumpkin spice with the irresistible crunch of chocolate chips. These cupcakes are moist, fluffy, and perfectly spiced, topped with a luscious cream cheese frosting that adds a touch of sweetness and tang.

In addition to the classic Pumpkin Chip Cupcakes, we offer a variety of other tempting recipes to satisfy your sweet cravings. For a gluten-free option, try our Almond Flour Pumpkin Cupcakes, which are just as moist and flavorful as the original but made with almond flour instead of all-purpose flour. If you prefer a vegan treat, our Vegan Pumpkin Cupcakes are the perfect choice, featuring a rich and decadent flavor without any animal products.

For those who love the combination of pumpkin and chocolate, our Pumpkin Chocolate Chip Cupcakes are a must-try. These cupcakes are packed with chocolate chips and topped with a rich chocolate ganache, making them the ultimate indulgence. And for a unique twist on a classic, our Pumpkin Cheesecake Cupcakes combine the flavors of pumpkin and cheesecake in a single delectable treat.

Whichever recipe you choose, you're sure to enjoy the delicious taste of pumpkin spice in every bite. These cupcakes are perfect for fall gatherings, Halloween parties, or simply as a sweet treat to enjoy at home.

Let's cook with our recipes!

PUMPKIN CHIP CUPCAKES

Pumpkin Chip Cupcakes image

I love these cupcakes that are loaded with chocolate chips and chopped walnuts. My mom makes them for dessert on special occasions or for a sweet autumn snack. -Jacinta Ransom, South Haven, Michigan

Provided by Taste of Home

Categories Desserts

Time 40m

Yield 15 cupcakes.

Number Of Ingredients 19

Ingredients

1 cup all-purpose flour
3/4 cup whole wheat flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
2 large eggs, lightly beaten, room temperature
1 cup canned pumpkin
1/2 cup canola oil
1/2 cup honey
1/3 cup water
1/2 cup chopped walnuts or pecans
1 cup miniature chocolate chips
FROSTING:
1 package (8 ounces) cream cheese, softened
1/4 cup butter, softened
1 teaspoon vanilla extract
2 cups confectioners' sugar

Steps:

In a large bowl, combine the first 7 ingredients. Combine the eggs, pumpkin, oil, honey and water. Stir into dry ingredients just until combined; fold in walnuts and chocolate chips., Fill greased or foil-lined muffin cups three-fourths full. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., For frosting, in a small bowl, beat the cream cheese, butter and vanilla until fluffy. Gradually beat in confectioners' sugar until smooth. Frost cupcakes.

Nutrition Facts : Calories 388 calories, Fat 22g fat (9g saturated fat), Cholesterol 53mg cholesterol, Sodium 276mg sodium, Carbohydrate 46g carbohydrate (31g sugars, Fiber 3g fiber), Protein 5g protein.

PUMPKIN CHIP CUPCAKES

Pumpkin Chip Cupcakes image

Make and share this Pumpkin Chip Cupcakes recipe from Food.com.

Provided by Courtly

Categories Dessert

Time 40m

Yield 15 cupcakes, 15 serving(s)

Number Of Ingredients 18

Ingredients

1 cup all-purpose flour
3/4 cup whole wheat flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
2 eggs, lightly beaten
1 cup canned pumpkin
1/2 cup vegetable oil
1/2 cup honey
1/3 cup water
1/2 cup chopped walnuts
1 cup miniature chocolate chip
1 (8 ounce) package cream cheese, softened
1/4 cup butter, softened
1 teaspoon vanilla extract
2 cups confectioners' sugar

Steps:

In large bowl, combine first 7 ingredients. Combine the eggs, pumpkin, oil, honey and water; mix well. Stir into dry ingredients just until combined; fold in walnuts and chocolate chips.
Fill greased or foil-lined muffin cups three-fourths full. Bake at 350 for 20-25 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
For frosting, in a small mixing bowl, beat the cream cheese, butter, and vanilla until fluffy. Gradually beat in confectioners sugar until smooth. Frost cooled cupcakes.

Nutrition Facts : Calories 388.9, Fat 22.6, SaturatedFat 8.8, Cholesterol 53, Sodium 303.4, Carbohydrate 45.7, Fiber 2.4, Sugar 32, Protein 5

Tips:

Mise en place: Before you start baking, make sure you have all of your ingredients and tools ready. This will help you stay organized and prevent any scrambling.
Use fresh pumpkin puree: Fresh pumpkin puree will give your cupcakes the best flavor. If you don't have fresh pumpkin puree, you can use canned pumpkin puree, but make sure to drain it well before using.
Don't overmix the batter: Overmixing the batter will make your cupcakes tough. Mix the batter just until the ingredients are combined.
Fill the cupcake liners 2/3 full: This will prevent the cupcakes from overflowing while baking.
Bake the cupcakes until a toothpick inserted into the center comes out clean: This will ensure that the cupcakes are cooked through.
Let the cupcakes cool completely before frosting them: This will help the frosting to set properly.

Conclusion:

These pumpkin chip cupcakes are a delicious and festive treat that are perfect for fall. They're easy to make and can be enjoyed by people of all ages. So next time you're looking for a sweet treat, give these cupcakes a try!