Pumpkin Chocolate Chip Cupcakes
These Pumpkin Chocolate Chip Cupcakes are made with a pumpkin spice cupcake that’s full of chocolate chips and topped with a cream cheese frosting! They are the perfect way to cure your pumpkin craving this fall!
Oh my goodness, it’s officially starting to get cold here and I’m simultaneously thrilled that it’s cooling down and terrified for the cold weather. It’s getting down into the 50s at night and in my world that’s quite chilly. We haven’t made the jump to turning on the heat since it’s still warm during the day so I’ve been piling on an extra blanket at night. That also means it’s chilly when I wake up in the mornings and it is quite the deterrent to getting out bed and out of the warmth.
I suppose the good thing about this time of year is that fall and the cooler weather means pumpkin flavored things are that much more appropriate – and it makes these cupcakes totally appropriate. Plus, they are so darn good.
I spent a good bit of time testing them to get them just right. I wanted to make sure they were plenty moist, dense enough that the chocolate chips didn’t sink to the bottom but also fluffy enough that they weren’t too dense. A tough balance but I’m SO happy with the finally result. I played around with the amount of butter, vegetable oil and milk and am pleased to say that these babies are delicious! I hope you love them as much as I did!
PUMPKIN CHOCOLATE CHIP CUPCAKES
INGREDIENTS:
PUMPKIN CHOCOLATE CHIP CUPCAKES
1/4 cup (56g) unsalted butter, melted and slightly cooled
1/4 cup (60ml) vegetable oil
5 tbsp (75ml) milk, room temperature
1 cup (108g) light brown sugar, unpacked
1 tsp vanilla extract
2 eggs
1 1/4 cup + 2 tbsp (179g) all purpose flour
1 tsp baking powder
1/2 tsp baking soda
1 tsp ground cinnamon
1/4 tsp nutmeg
1/4 tsp ginger
1/4 tsp cloves
1/4 tsp salt
1 cup (233g) canned pumpkin puree
3/4 cup (129g | 4.5oz) chocolate chips
MY OTHER RECIPES
CREAM CHEESE FROSTING
Oh my goodness, it’s officially starting to get cold here and I’m simultaneously thrilled that it’s cooling down and terrified for the cold weather. It’s getting down into the 50s at night and in my world that’s quite chilly. We haven’t made the jump to turning on the heat since it’s still warm during the day so I’ve been piling on an extra blanket at night. That also means it’s chilly when I wake up in the mornings and it is quite the deterrent to getting out bed and out of the warmth.
I suppose the good thing about this time of year is that fall and the cooler weather means pumpkin flavored things are that much more appropriate – and it makes these cupcakes totally appropriate. Plus, they are so darn good.
I spent a good bit of time testing them to get them just right. I wanted to make sure they were plenty moist, dense enough that the chocolate chips didn’t sink to the bottom but also fluffy enough that they weren’t too dense. A tough balance but I’m SO happy with the finally result. I played around with the amount of butter, vegetable oil and milk and am pleased to say that these babies are delicious! I hope you love them as much as I did!
PUMPKIN CHOCOLATE CHIP CUPCAKES
INGREDIENTS:
PUMPKIN CHOCOLATE CHIP CUPCAKES
1/4 cup (56g) unsalted butter, melted and slightly cooled
1/4 cup (60ml) vegetable oil
5 tbsp (75ml) milk, room temperature
1 cup (108g) light brown sugar, unpacked
1 tsp vanilla extract
2 eggs
1 1/4 cup + 2 tbsp (179g) all purpose flour
1 tsp baking powder
1/2 tsp baking soda
1 tsp ground cinnamon
1/4 tsp nutmeg
1/4 tsp ginger
1/4 tsp cloves
1/4 tsp salt
1 cup (233g) canned pumpkin puree
3/4 cup (129g | 4.5oz) chocolate chips
MY OTHER RECIPES
CREAM CHEESE FROSTING
- 8 oz (226g) cream cheese, room temperature
- 1/4 cup (57g) butter, room temperature
Read Here for Full Recipe>>www.lifeloveandsugar.com/2016/10/14/pumpkin-chocolate-chip-cupcakes/
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