Chocolate Chip Pumpkin Cupcakes with Cream Cheese Frosting Recipe

I start wanting pumpkin desserts the second I notice the weather changing, even if it is still warm outside and I probably have no business turning on the oven yet. Pumpkin just makes me want cinnamon, cloves, chocolate, and something creamy on top. These chocolate chip pumpkin cupcakes are one of those recipes I reach for when I want all of that without making a huge, complicated dessert.

I love how soft these cupcakes turn out. The pumpkin keeps the inside tender, while the cinnamon and cloves give me that warm fall flavor I am always looking for. Then I add little pockets of mini chocolate chips, because pumpkin and chocolate together just work.

The cream cheese frosting is what really gets me, though. It has that slightly tangy flavor that keeps the cupcakes from tasting too sweet, and I always end up eating at least a little frosting straight from the mixing bowl. I have tried being more disciplined about that. It has never worked.

I also like this recipe because I do not need anything unusual from the grocery store. Most of the ingredients are things I already keep around, which makes these especially nice when I suddenly decide I need pumpkin cupcakes on a random afternoon.

Ingredients I Used for the Recipe

I keep the cupcake ingredients pretty simple because I want the pumpkin and warm spices to stand out. I also use mini chocolate chips instead of large ones. They spread through the batter more evenly, so I get a little chocolate in almost every bite.

• 2 eggs: I use these to bring the batter together and help give the cupcakes their structure.
• 1 1/2 cups sugar: I use regular granulated sugar for sweetness and a soft texture.
• 1 cup pumpkin puree: I use plain pumpkin puree for moisture and that unmistakable pumpkin flavor. I make sure it is not pumpkin pie filling.
• 1/4 cup water: I add this to loosen the batter and help keep the cupcakes tender.
• 1/2 cup oil: I use a neutral cooking oil to give the cupcakes a soft, moist crumb.
• 1 2/3 cups flour: I use all-purpose flour as the base for the cupcakes.
• 1 teaspoon baking soda: I use this to help the cupcakes rise.
• 1/4 teaspoon baking powder: I add a small amount for additional lift.
• 3/4 teaspoon salt: I use salt to balance the sweetness and bring out the pumpkin and spice flavors.
• 1/2 teaspoon ground cloves: I use cloves for that deeper, warm fall flavor. A little goes a long way for me.
• 1/2 teaspoon cinnamon: I add cinnamon for the familiar sweet spice that works so well with pumpkin.
• Mini chocolate chips, as desired: I fold these in at the very end so they stay evenly distributed through the batter.
• 8 ounces cream cheese, softened: I use full-fat cream cheese because I like the frosting thick, creamy, and tangy.
• 1/2 cup butter, softened: I use one stick of softened butter to make the frosting smooth and rich.
• 3 to 4 cups powdered sugar: I add this gradually until I get the sweetness and consistency I like.
• 1 to 2 teaspoons vanilla extract: I use vanilla to round out the cream cheese frosting.
• 1 to 2 tablespoons milk: I add just enough to make the frosting creamy and easy to spread or pipe.

I have learned not to rush the softened butter and cream cheese. When I have tried using them straight from the refrigerator, I have ended up with little stubborn lumps in my frosting and then stood there mixing longer than I needed to. Room-temperature ingredients make my life much easier here.

How to Make Chocolate Chip Pumpkin Cupcakes with Cream Cheese Frosting

Step 1 - Get the Oven and Pan Ready

I start by heating my oven to 350 degrees F. While it heats, I line a muffin pan with paper cupcake liners. I like doing this first because once my batter is ready, I want to get it into the pan without stopping to search through the kitchen for liners.

I also make sure I have enough space on the counter for the cupcakes to cool later. That sounds like a tiny thing, but I have definitely made cupcakes before and then realized every cooling spot in my kitchen was already occupied.

Step 2 - Mix the Eggs and Sugar

I add the eggs and sugar to a large mixing bowl and mix them until they are well combined. I do not spend forever beating them. I just want everything evenly mixed before I add the rest of the wet ingredients.

Next, I add the pumpkin puree, oil, and water. I mix again until the mixture looks smooth and evenly blended. At this point, the batter has that beautiful orange pumpkin color that always makes me feel like fall has officially started.

Step 3 - Add the Dry Ingredients

I add the flour, baking soda, baking powder, salt, cloves, and cinnamon to the wet mixture. I mix everything just until the dry ingredients disappear into the batter.

This is one place where I try to stop myself from overmixing. I used to think that mixing a little longer would make the batter smoother, but I have learned that it can leave me with cupcakes that are heavier than I want. Once everything is combined, I leave it alone.

Step 4 - Fold in the Chocolate Chips

I add the mini chocolate chips and gently fold them through the batter. I do not want to stir aggressively at this point. I just want the chips spread around enough that I get chocolate throughout the cupcakes.

I usually add enough mini chips to make the cupcakes feel properly chocolatey without turning them into chocolate chip muffins with a little pumpkin hiding somewhere. The pumpkin and spices should still be easy to taste.

Step 5 - Fill the Cupcake Liners

I fill each liner about two-thirds full. I like using a large cookie scoop that holds roughly 3 tablespoons because it makes this part faster and helps me keep the cupcakes close to the same size.

I have learned the hard way that filling the liners too much is not worth it. The cupcakes rise nicely, so leaving that little bit of room gives them space to puff up without spilling over the sides.

Step 6 - Bake the Cupcakes

I bake the cupcakes at 350 degrees F for about 17 to 19 minutes. I start checking toward the lower end of that range because every oven seems to have its own personality.

When the cupcakes are done, I take them out and let them cool completely. I do not frost them while they are still warm, even when I am impatient. Warm cupcakes turn cream cheese frosting into a soft, slippery mess, and I have made that mistake enough times to know better.

Step 7 - Make the Cream Cheese Frosting

While the cupcakes cool, I make the frosting. I add the softened cream cheese, softened butter, powdered sugar, vanilla, and milk to a medium bowl and beat everything with an electric hand mixer until the frosting is smooth and creamy.

I start with 3 cups of powdered sugar and add more if I want the frosting a little thicker or sweeter. I also add the milk gradually instead of pouring in all of it at once. Sometimes I need very little, especially if my cream cheese and butter are already quite soft.

Step 8 - Frost and Finish the Cupcakes

Once the cupcakes are completely cool, I spread or pipe the cream cheese frosting over the tops. I usually keep the frosting generous because I love the contrast between the tangy frosting and the spiced pumpkin cake.

For a simple finish, I like sprinkling a little cinnamon over the frosting and adding a few extra mini chocolate chips. When I am making these for a fall gathering, I might use seasonal sprinkles instead. I do not think they need much decoration because the frosting already makes them look pretty.

What I Have Learned From Making These Cupcakes

The biggest thing I pay attention to now is the pumpkin puree. I always check the label before opening the can because plain pumpkin puree is what I want here. Pumpkin pie filling already has other ingredients added, and I do not want to accidentally change the sweetness and spice balance of the cupcakes.

I also try not to overcomplicate the chocolate chips. Mini chips are my favorite because they fit nicely into the soft cupcake and do not overpower the pumpkin flavor. If I only have regular chocolate chips, I can use them, but I prefer the smaller ones for this particular recipe.

Another little habit I have picked up is using the same scoop for every cupcake. It takes almost no extra effort, and I end up with a pan where the cupcakes bake more evenly instead of having a few tiny ones next to giant ones.

And I always wait for the cupcakes to cool before frosting. I know I already said it, but this is the kind of recipe mistake that can ruin the part I was most excited about. The frosting deserves a cool surface so it stays thick and creamy.

Tips

• Use plain pumpkin puree: I always check that I am using pumpkin puree rather than pumpkin pie filling because the two are not interchangeable here.
• Do not overmix: I mix the batter only until the dry ingredients are incorporated. I have found that this keeps the cupcakes softer.
• Leave room in the liners: I fill the cupcake liners about two-thirds full because the batter rises as it bakes.
• Use softened frosting ingredients: I let the cream cheese and butter come to room temperature before mixing. This gives me much smoother frosting.
• Start with less powdered sugar: I usually begin with 3 cups and add more depending on how sweet and thick I want the frosting.
• Add milk slowly: I do not automatically use the full 2 tablespoons. I add it little by little until the frosting reaches the consistency I like.
• Cool completely before frosting: I wait until the cupcakes are fully cool so the cream cheese frosting does not melt or slide off.
• Do not skip the mini chocolate chips: I know they are technically optional, but I think the little bursts of chocolate make these cupcakes much more fun.
• Use a scoop for even cupcakes: I like a large cookie scoop because it makes portioning quick and keeps the cupcakes similar in size.

Making Them Ahead and Keeping Them Fresh

I like that I can split this recipe into two smaller jobs when I am preparing for a gathering. I can bake the pumpkin cupcakes a few days ahead and make the cream cheese frosting ahead too, then keep everything properly covered until I am ready to finish them.

I prefer to wait to frost the cupcakes until closer to serving time. Once they are frosted, I keep them in an airtight container in the refrigerator because of the cream cheese frosting. I take them out a little before serving so they are not ice cold when I eat them.

If I know I will not need the whole batch right away, I can also freeze the unfrosted cupcakes. I place them in an airtight container and keep them frozen for up to about two months. When I want them, I let them thaw on the counter and make fresh cream cheese frosting for the tops.

I especially like making these when I am expecting people because they feel a little more special than an everyday cupcake, but I do not have to spend my whole afternoon decorating them. The pumpkin keeps the cupcakes soft, the chocolate chips add just enough richness, and the cream cheese frosting pulls everything together.

For me, these are the cupcakes that make a regular fall afternoon feel a little more cozy. I can make them for a gathering, bring a few to someone I love, or keep a container in the kitchen and quietly hope nobody notices how quickly they disappear. The combination of pumpkin, cinnamon, cloves, chocolate, and cream cheese frosting is hard for me to resist, and honestly, I have stopped trying.