These Pumpkin Chocolate Chip Cupcakes are moist and fluffy, finished with a creamy chocolate frosting. They combine classic fall flavors—pumpkin, cinnamon, brown sugar and vanilla—with mini chocolate chips and chocolate buttercream for a perfect seasonal treat. 
Autumn baking is one of the best parts of the season. The cooler weather makes it enjoyable to turn on the oven, and the range of comforting flavors is hard to beat:
- Apples
- Maple
- Caramel
- Cinnamon
- Pumpkin
Pumpkin season feels like permission to bake cozy, spiced desserts—and when chocolate joins the party, it’s a true win.
These Pumpkin Chocolate Chip Cupcakes are light, tender, and full of pumpkin spice flavor with mini chocolate chips throughout. They’re topped with a silky chocolate buttercream and finished with a sprinkle of extra chips for texture and visual appeal.
At first glance, chocolate plus pumpkin might seem like a bold mix, but the two complement each other beautifully. The warm spices and pumpkin make a cozy base, and the chocolate adds richness without overpowering the cupcakes.
About the cupcakes
The texture and flavor come from a few thoughtful choices:
- Vegetable oil keeps the cupcakes moist
- Two eggs add structure and tenderness
- Brown sugar contributes a caramel note
- Cinnamon and a pinch of warm spices enhance pumpkin flavor
- A blend of all-purpose flour and cornstarch yields a lighter crumb
- Pumpkin puree provides moisture and the signature flavor
Use canned pumpkin puree—not pumpkin pie filling—so you control the sweetness and seasoning. I recommend mini chocolate chips; they’re lighter and less likely to sink during baking, plus they look adorable.
Chocolate frosting
The frosting is a straightforward cocoa buttercream: creamy, fluffy and rich. I used a piping bag with a 1M tip for the swirls, but a knife works fine if you prefer a quicker finish.
These cupcakes are slightly different from a traditional pumpkin muffin: they’re softer, more tender, and dressed up with chocolate buttercream. Moist, full of autumn spices, and complemented by chocolate—these Pumpkin Chocolate Chip Cupcakes are a reliable crowd-pleaser.
Pumpkin Chocolate Chip Cupcakes
Ingredients
Pumpkin Chocolate Chip Cupcakes
- 1 1/4 cup all-purpose flour
- 1/4 cup cornstarch
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 1/2 tsp ground cinnamon
- Pinch ground cloves
- Pinch nutmeg
- 1/2 cup vegetable oil
- 2/3 cup packed brown sugar
- 2/3 cup white sugar
- 2 large eggs, room temperature
- 1 1/2 tsp vanilla extract
- 1 cup pumpkin puree (not pumpkin pie filling)
- 1/3 cup milk (buttermilk or regular)
- 3/4 cup mini chocolate chips*
Chocolate Frosting
- 1 cup unsalted butter, room temperature
- 3–4 cups powdered sugar, sifted
- 3/4 cup cocoa powder, sifted
- 6–8 tbsp whipping cream
- 1/4 cup mini chocolate chips, for decorating
Instructions
Make the Pumpkin Chocolate Chip Cupcakes
- Preheat the oven to 365°F (185°C). Line two muffin pans with large paper liners (about 18 cupcakes total).
- Whisk together the flour, cornstarch, baking powder, baking soda, salt, cinnamon, nutmeg and cloves in a medium bowl.
- In a large bowl, beat the oil and both sugars until combined. Add the eggs and vanilla and beat briefly.
- Turn the mixer off and stir in the pumpkin puree.
- With the mixer on low, beat in the dry ingredients alternately with the milk until incorporated.
- Fold in the mini chocolate chips by hand.
- Spoon batter into liners about two-thirds full. Bake 15–18 minutes, or until a toothpick inserted in the center comes out clean. Cool completely before frosting.
Make the Chocolate Frosting
- Beat the butter in a large bowl or stand mixer until very fluffy.
- On low speed, add 2 cups of powdered sugar, then the cocoa powder and mix until combined.
- Add the remaining powdered sugar 1/2 cup at a time, alternating with 1–2 tablespoons of whipping cream, until you reach the desired sweetness and consistency.
- Pipe or spread the frosting onto cooled cupcakes and garnish with mini chocolate chips.
Notes
*Use mini chocolate chips so they stay suspended in the batter rather than sinking to the bottom during baking.
Try other seasonal pumpkin treats as well, such as pumpkin cheesecake, pumpkin chocolate chip muffins or pumpkin spice cookies.