Pumpkin Chocolate Chip Cupcakes

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What's Gaby Cooking?
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pumpkin chocolate chip cupcake detail

My friend and food genius, Gaby, of What's Gaby Cooking, is back for her monthly column. This month's treat is a sweet take on fall's favorite baked good that you're going to want for breakfast, dessert, and pretty much every snack in between. Enjoy! 

Anything that involves pumpkin and chocolate chips is my kinda recipe! These Pumpkin Chocolate Chip Cupcakes are my go-to for any fall party when I need to bring a hostess gift or a dessert. They also double as an excellent breakfast if you leave out the frosting. In my world if it doesn’t have frosting then it’s considered a muffin, which is 100% fair game for breakfast! But no matter what time you decide to indulge in these treats, I promise you’ll be hooked!

xoxo - Gaby

pumpkin chocolate chip cupcake final
pumpkin chocolate chip muffin ingredients
pumpkin chocolate chip cupcake baking
pumpkin chocolate chip cupcake frosting

Cupcakes

3 Cups Flour
3 Cups Sugar
2 teaspoons Baking Soda
½ teaspoon Baking Powder
1 teaspoon salt
2 cups canned pumpkin
1 cup vegetable oil
4 eggs
2/3 cup water
1 teaspoon ground clove
1 teaspoon allspice
½ bag chocolate chips

Icing

2 (8 ounce) packages cream cheese, softened
1/2 cup butter, softened
2 cups powdered sugar
1 teaspoon vanilla extract

Preheat oven to 350 degrees

In a large bowl combine the flour, sugar, baking soda, baking powder and salt - stir to combine and set aside.

In a large stand mixer fitted with a paddle attachment, combine the pumpkin, oil, eggs, water and spices on medium speed. Slowly add the dry ingredients and mix on low until everything is just combined. Lastly, add the chocolate chips and fold in with a spatula.

Scoop the batter (1/4 cup scoops) into a muffin tin that's been fitted with cupcake liners and bake for about 25-30 minutes, until a knife is inserted in the middle and comes out clean. Transfer to cooling rack and let cool.

Meanwhile, combine the cream cheese, butter, powdered sugar and vanilla in a clean bowl and place onto a large stand mixer. Whip for 3-4 minutes until the icing is smooth and fluffy and then transfer to a piping bag and pipe the frosting on the top of each cupcake. If you don’t have a piping bag, you can easily frost the top of each cupcake with an offset spatula or a knife - they’ll be delicious either way!