Chocolate Chip Pumpkin Cupcakes with Cream Cheese Frosting

It’s that time of year where we need all things pumpkin because everything pumpkin is delicious. These chocolate chip pumpkin cupcakes are tender and perfectly spiced with the most luscious cream cheese frosting!

My dear friend Lisa makes the most spectacular chocolate chip pumpkin cupcakes and always gifts me some every fall. She’s the type of human being that you want in your corner. Not because she makes dang good cupcakes, not because she’s a fighter (which she is after battling cancer), and not even because of some special talent or anything. She’s the lifelong, loyal, completely genuine woman that all women should strive to be.

When we first moved and were so lost and bummed that we couldn’t (and still haven’t) found a home to settle into she showed up with another friend bearing these cupcakes as a reminder that I and my family are seen and loved even when we don’t live by each other. I just cried when I opened the door. I love her and I think she makes the best pumpkin cupcakes ever so I had no choice but to share them with all of you.

They are perfectly balanced with flavor, texture and the frosting is literally the icing on top. Best. Pumpkin. Cupcake. I promise.

What You Need to Make Pumpkin Chocolate Chip Cupcakes

Grab a can of pumpkin from the grocery store and I’m willing to bet you have the rest of the ingredients already! Here is everything you will need:

For the Cupcakes

• Wet Ingredients: Eggs, Sugar, Pumpkin, Water and Oil
• Dry Ingredients: Flour, Baking Soda, Baking Powder, Salt. Ground Cloves and Cinnamon
• Mini Chocolate Chips

For the Frosting

• Cream Cheese: I’ve had the best results with full fat Philadelphia brand cream cheese.
• Butter: Make sure it is softened to room temperature.
• Powdered Sugar: Adds the sweetness and structure to the frosting.
• Vanilla Extract: Adds flavor
• Milk: Helps the frosting be a little more creamy.

The details and measurements for each ingredient can be found down at the end of the post.

How to Make Chocolate Chip Pumpkin Cupcakes

You’re just a few steps away from the most delicious pumpkin cupcakes of your life! Here is a step-by-step guide to making the cupcakes:

1. Prep: Preheat the oven to 350 degrees F and line a muffin tin with paper liners.
2. Combine: Start by mixing the eggs and sugar together until well combined. Then add the rest of the wet ingredients and blend thoroughly.
3. Mix: Add all the dry ingredients into the bowl with the wet ingredients and mix until just combined. Then fold in the mini chocolate chips.
4. Bake: Fill the cupcake liners in the muffin pan 2/3 full and then bake the cupcakes for 17-19 minutes.

Make the frosting while the cupcakes bake! Continue reading for instructions for making the cream cheese frosting…

How to Make Cream Cheese Frosting

Cream cheese frosting and pumpkin desserts are the best of friends! The flavors pair perfectly with the tangy cream cheese frosting enhancing the pumpkin spice flavor. Making the cream cheese frosting is as easy as adding all the ingredients to a medium size bowl and creaming it together with an electric hand mixer until everything is combined and smooth.

TIP: Be sure that the cream cheese and butter are softened so that they blend together smoothly.

Once the cupcakes have cooled completely, spread or pipe the frosting on the top of the cupcakes. I like to dust them with a little extra cinnamon and a few chocolate chips just to make them pretty. You could also sprinkle them with fun fall sprinkles or stick a candy corn pumpkin on top.

Why You Will Love This Recipe

These cupcakes are just what you want when the leaves start to change colors and the temperatures start to cool down! Here is why you will love this recipe:

• Easy to Make: Pantry ingredients and less than 30 minutes is all you need!
• Moist and Soft: The pumpkin adds the perfect amount of moisture and flavor.
• Loaded with Chocolate Chips: These are totally optional, but pumpkin with chocolate is such a tasty combo!
• Topped with Tangy Cream Cheese Frosting: So easy to make but takes the flavor over the top!
• Perfectly Fall: Those classic fall flavors in an irresistible cupcake.

Can’t Get Enough Pumpkin Desserts?

If pumpkin cupcakes aren’t your thing, but you’re still craving pumpkin treats, we have dozens of pumpkin recipes for you try starting with our pumpkin chocolate chip cookies, pumpkin gooey butter cake, pumpkin ice cream, chewy pumpkin cookies, or our pumpkin bread.

Tips for the Best Pumpkin Cupcakes

Buy good pumpkin puree and make sure it isn’t pumpkin pie filling. I always buy the three pack of Libby’s Pumpkin Puree when it goes on sale at Costco in the fall and make all my favorite pumpkin desserts with that.

Don’t overmix the batter! Overmixing will cause the cupcakes to be dense.

Only fill the cupcake liners 2/3 full as the cupcakes will rise quite a bit as they bake and you don’t want them to overflow.

I like to use a large cookie scoop (3 tablespoon) to fill the cupcake liners so that the cupcakes end up the same size and bake evenly.

Make sure to let the cupcakes cool completely before frosting them. If they are warm at all, the frosting will just melt.

Make Ahead Storage Tips

The pumpkin cupcakes and the cream cheese frosting can be made up to a 3-4 days ahead of time but I would wait to frost the cupcakes until you’re ready to serve them.

Frosted cupcakes should be stored in the fridge because of the cream cheese frosting. They should be stored in an airtight container.

You can also freeze unfrosted cupcakes. Place them in an airtight container and they will keep in the freezer for up to 2 months. Let them thaw on the counter and then top with a freshly made batch of frosting.

Indulge in the cozy flavors of fall with this simple and tasty chocolate chip pumpkin cupcakes recipe with silky cream cheese frosting. Perfect for any autumn gathering or just as a special treat for yourself, these cupcakes are sure to be a hit!

More Fall Cupcakes to Try:

Recommended Products