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Chocolate Pumpkin Cupcakes for an Indulgent Fall Treat

Chocolate Pumpkin Cupcakes
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Enjoy these rich and moist chocolate pumpkin cupcakes, perfect for the fall season.

Ingredients

Scale
  • 1 cup pumpkin puree
  • 1 cup granulated sugar
  • 1/2 cup brown sugar
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1 cup chocolate chips

Instructions

  1. Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
  2. In a large bowl, combine the pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract.
  3. In another bowl, whisk together the flour, cocoa powder, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
  4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  5. Fold in the chocolate chips.
  6. Divide the batter evenly among the cupcake liners.
  7. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
  8. Let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

  • For extra flavor, add a pinch of espresso powder to the batter.
  • These cupcakes pair wonderfully with cream cheese frosting.

Nutrition

Keywords: Chocolate Pumpkin Cupcakes, Fall Treats, Pumpkin Recipes

Find it online: https://quicksavory.net/chocolate-pumpkin-cupcakes/