Pumpkin Spice Cupcakes with Chocolate Chips

Pumpkin Spice Cupcakes are your new go to easy dessert!  Whip up a batch for Thanksgiving week!

Last month Jonathan turned 2 1/2!  It was just before Halloween and he insisted that he wanted cupcakes with pumpkin and spider webs.  I delivered.  But before I put spider webs on his cupcakes I made sure to take pictures because these Pumpkin Spice Cupcakes are GORGEOUS!  And SO delicious!  They are super quick to put together—they’re based off my One Bowl Chocolate Chip Cake, and come together in about 30 minutes!

I love cupcakes because they’ve got portion control built right in (yes, this is a major struggle—please tell me I’m not the only one!).  They are super moist—thank you pumpkin—and studded with chocolate.  Yes please!

Instead of a fancy and time consuming frosting I just melt chocolate chips and dip the cupcakes!  It takes just a few seconds, they look so pretty, and it couldn’t be easier.  Are you sensing a theme here?

Go ahead and make these Pumpkin Spice Cupcakes this week—channel your festive fall spirit before we head on in to the Christmas season!  When you do, be sure to snap a picture and post to social media.  Be sure to tag me!  {#frieddandelions // @frieddandelions}

Print Recipe

Pumpkin Spice Cupcakes with Chocolate Chips

Pumpkin Spice Cupcakes are your new go to easy dessert! Whip up a batch for Thanksgiving week!

Prep Time10 mins

Cook Time18 mins

Total Time28 mins

Author: Sarah De la Cruz

Ingredients

Cupcakes

• 1 1/2 cup flour
• 1/4 cup sugar
• 3/4 teaspoon baking powder
• 3/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon cinnamon
• 1/4 teaspoon cloves
• 1/4 teaspoon nutmeg
• 1/4 teaspoon ginger
• 3/4 cup non dairy milk
• 1/4 cup vegetable oil
• 1/2 cup pumpkin puree
• 1 1/2 teaspoon vanilla
• 3/4 cup mini chocolate chips

Frosting

• 3/4 cup chocolate chips
• 1 teaspoon coconut oil

Instructions

For the Cupcakes:

• Preheat oven to 350 degrees Fahrenheit. Line a 12-muffin pan with cupcake liners.
• Whisk all the dry ingredients together in a small bowl.
• In a second small bowl or spouted measuring cup, combine the milk, oil and pumpkin puree, vanilla and mix. 
• Add the wet to the dry and stir till combined, whisking well. Batter will be thick.  
• Add chocolate chips and mix to incorporate.  
• Pour into lined muffin tray.
• Bake for 18 minutes or until a tester comes out clean. Allow to cool before frosting.

For the Frosting:

• Melt chocolate chips and oil in the microwave in 30 second increments, stirring in between.  
• Dip the cupcakes into the chocolate one at time. Allow to cool (you can set them in the freezer to firm up the chocolate).  
• Enjoy!