Moist Pumpkin Chocolate Chip Cupcakes
Easy recipe for Pumpkin Chocolate Chip Cupcakes. These moist, spiced pumpkin cupcakes are loaded with chocolate chips and perfect for a fall treat.
Equipment
- mixing bowl
- whisk
- electric mixer
- spatula
- oven
- muffin tin
- measuring cups
- measuring spoons
- wire rack
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 0.5 tsp ground nutmeg
- 0.5 tsp salt
Wet Ingredients
- 1 cup granulated sugar
- 0.5 cup light brown sugar packed
- 0.5 cup unsalted butter softened to room temperature
- 2 large eggs at room temperature
- 1 tsp vanilla extract
- 1.5 cups canned pure pumpkin puree
- 0.75 cup milk at room temperature
- 1.5 cups semi-sweet chocolate chips
Instructions
- Preheat your oven to 350°F (175°C) and line a standard 12-cup muffin tin with paper liners.
- In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt until thoroughly combined and set aside.
- In a large mixing bowl, use an electric mixer on medium speed to cream the softened butter, granulated sugar, and brown sugar together for 2-3 minutes, until the mixture becomes light and fluffy.
- Beat the eggs into the butter-sugar mixture one at a time, ensuring each is fully incorporated before adding the next, then mix in the vanilla extract and pumpkin puree until the batter is smooth.
- Gradually add the dry flour mixture to the wet ingredients in three parts, alternating with the milk in two parts, mixing on low speed after each addition just until combined, then gently fold in the chocolate chips with a spatula.
- Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full, and bake for 20-25 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
- Allow the cupcakes to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.