Chocolate Pumpkin Cupcakes – Rich, Moist, and Full of Fall Flavor
Fall baking just got a whole lot better with these Chocolate Pumpkin Cupcakes. Combining the deep, rich flavor of chocolate with the warm, comforting spices of pumpkin, these cupcakes are perfect for cozy autumn afternoons, festive gatherings, or holiday celebrations. Moist, tender, and irresistibly delicious, they are a seasonal treat everyone will love.
Why You’ll Love Chocolate Pumpkin Cupcakes
These cupcakes stand out because they bring together two classic fall flavors: pumpkin and chocolate. The pumpkin keeps the cupcakes moist and tender, while the chocolate adds indulgence and richness. Unlike some pumpkin desserts that can be overly dense, these cupcakes are light, fluffy, and perfectly balanced.
Chocolate Pumpkin Cupcakes
Ingredients
Equipment
Method
- Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners 🎃🍫.
- In a bowl, whisk together flour, cocoa, baking powder, baking soda, salt, cinnamon, and nutmeg.
- In another bowl, mix melted butter, brown sugar, granulated sugar, pumpkin puree, eggs, and vanilla until smooth.
- Gradually fold dry ingredients into wet ingredients, then gently fold in chocolate chips 🍫 if using.
- Divide batter evenly among muffin cups and bake for 18-20 minutes until a toothpick comes out clean. Cool before frosting or serving.
Notes
Other highlights include:
- Moist, tender crumb – pumpkin puree and oil ensure soft texture
- Rich chocolate flavor – cocoa powder and chocolate chips enhance the indulgence
- Perfectly spiced – cinnamon, nutmeg, and pumpkin spice capture autumn in every bite
- Easy to make – simple ingredients and straightforward steps
- Versatile – great for birthdays, holidays, or everyday treats
Ingredients You’ll Need
To make 12–16 cupcakes, gather the following ingredients:
For the Cupcakes:
- All-purpose flour – 1 ¾ cups
- Unsweetened cocoa powder – ½ cup, rich and chocolatey
- Baking powder & baking soda – 1 teaspoon each
- Salt – ½ teaspoon
- Pumpkin pie spice – 1 teaspoon
- Ground cinnamon – ½ teaspoon
- Sugar – 1 cup (can mix granulated and brown sugar)
- Vegetable oil or melted butter – ½ cup, keeps cupcakes moist
- Eggs – 2 large, room temperature
- Pumpkin puree – 1 cup
- Vanilla extract – 1 teaspoon
- Chocolate chips – ½ cup, optional for extra chocolate goodness
For the Frosting:
- Cream cheese – 4 oz, softened
- Unsalted butter – 4 tbsp, softened
- Powdered sugar – 1 ½ cups
- Cocoa powder – 2 tbsp (optional for chocolate frosting)
- Vanilla extract – 1 tsp
Step-by-Step Instructions
Step 1: Preheat oven and prep pan
Preheat your oven to 350°F (175°C) and line a muffin pan with cupcake liners.
Step 2: Mix dry ingredients
In a medium bowl, whisk together flour, cocoa powder, baking powder, baking soda, salt, pumpkin pie spice, and cinnamon.
Step 3: Mix wet ingredients
In a large bowl, beat together sugar, oil, and eggs until smooth. Add pumpkin puree and vanilla extract, mixing until well combined.
Step 4: Combine wet and dry ingredients
Gradually fold the dry ingredients into the wet mixture until just combined. Avoid overmixing for tender cupcakes.
Step 5: Add chocolate chips
Gently fold in chocolate chips if using, ensuring even distribution throughout the batter.
Step 6: Fill cupcake liners
Spoon the batter into the prepared cupcake liners, filling each about ¾ full.
Step 7: Bake cupcakes
Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean. Remove from the oven and let cool completely on a wire rack before frosting.
Step 8: Prepare frosting
In a medium bowl, beat cream cheese and butter until smooth. Gradually add powdered sugar and cocoa powder (if using), then beat in vanilla extract. Frost cooled cupcakes as desired.
Tips for Perfect Chocolate Pumpkin Cupcakes
- Use room temperature ingredients – ensures smooth batter and even baking.
- Do not overmix – keeps cupcakes light and tender.
- Check doneness carefully – avoid overbaking to keep cupcakes moist.
- Customize frosting – cream cheese frosting pairs beautifully, or try chocolate ganache for extra indulgence.
- Storage – keep frosted cupcakes in an airtight container in the fridge for up to 3 days, or freeze unfrosted cupcakes for up to 2 months.
Delicious Variations to Try
- Chocolate Swirl Pumpkin Cupcakes – swirl a bit of cream cheese into the batter before baking.
- Nutty Chocolate Pumpkin Cupcakes – add chopped walnuts or pecans to the batter for crunch.
- Spiced Chocolate Cupcakes – add a pinch of cloves or ginger for deeper autumn flavor.
- Caramel Topped Cupcakes – drizzle caramel over the frosting for a decadent finish.
Serving Suggestions
- For brunch or dessert – serve alongside coffee, tea, or hot cocoa.
- Party platter – perfect for holiday gatherings, birthday parties, or bake sales.
- Gift idea – package in cupcake boxes or decorative tins for friends and family.
- Cozy treat – enjoy warm or at room temperature with a blanket and fall vibes.
Why Chocolate Pumpkin Cupcakes Are Perfect for Fall
These cupcakes capture the essence of fall baking. The pumpkin puree adds moisture and subtle sweetness, while the chocolate and spices create a rich, comforting flavor profile. Baking these at home fills your kitchen with the warm aromas of autumn, making them as delightful to smell as they are to eat.
