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Pumpkin Spice Cupcakes with Chocolate Chips

November 20, 2016 By Sarah 19 Comments

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

fried dandelions // pumpkin spice cupcakes

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!

fried dandelions // pumpkin spice cupcakes

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!

fried dandelions // pumpkin spice cupcakes

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?

fried dandelions // pumpkin spice cupcakes

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}

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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!


fried dandelions // pumpkin spice cupcakes

fried dandelions // pumpkin spice cupcakes

Filed Under: Dessert, Recipe Tagged With: dessert, fall, pumpkin, Thanksgiving

Previous Post: « Stuffed Squash with Curried Lentils
Next Post: Vanilla French Toast with Strawberry Sauce »

Reader Interactions

Comments

  1. Mel | avirtualvegan.com says

    November 25, 2016 at 7:52 am

    That thick chocolate frosting…..It looks so good. You really can’t beat chocolate and pumpkin together!

    Reply
  2. Ginny McMeans says

    November 22, 2016 at 12:34 pm

    These sound phenomenal! I can’t wait to make them.

    Reply
    • Sarah says

      November 22, 2016 at 2:46 pm

      Thanks Ginny! They’re so simple to make and always turn out gorgeous!

      Reply
  3. Jenn says

    November 22, 2016 at 11:32 am

    I prefer cupcakes too! It seems like I’m only have a little bite instead of a big slice of cake. These look delicious! And I love your trick of just dipping them in melted chocolate – genius!

    Reply
    • Sarah says

      November 22, 2016 at 2:46 pm

      I just think they are SO much easier to serve! No need for fancy cake servers, no germs as people manhandle the dish (big germaphobe here!)—it’s just easier! And the chocolate dipped top could not be more simple! It’s the easiest way to make them look fancy—I’m terrible at frosting!

      Reply
  4. Mary Ellen - VNutrition says

    November 22, 2016 at 9:47 am

    These look so good! Great idea to take pictures before the spiderwebs because people could eat these throughout the fall!

    Happy belated 2.5 Jonathan!

    Reply
    • Sarah says

      November 22, 2016 at 2:44 pm

      Ha, yeah, spider webs aren’t really my thing! His original request was garlic spider webs, as we’d used garlic sauce to make spider webs on his black bean soup the week before. Now that’s a fancy flavor combination!

      Reply
  5. Dianne's Vegan Kitchen says

    November 21, 2016 at 4:43 pm

    Yum! These cupcakes look delicious – and your photos are gorgeous!

    Reply
    • Sarah says

      November 21, 2016 at 4:52 pm

      Thank you! I’ve been trying to improve my photos and picking up tips here and there!

      Reply
  6. JL Fields says

    November 21, 2016 at 7:37 am

    This is a great alternative to pumpkin pie for the holidays!

    Reply
    • Sarah says

      November 21, 2016 at 4:51 pm

      I think they’d be really fun for the kids at Thanksgiving! Not that my kids have ever met a dessert that they didn’t like, but I think cupcakes are a more universal kid food!

      Reply
  7. Fareeda says

    November 21, 2016 at 7:26 am

    I would love to try these cupcakes. I like that it calls for only 1/4 cup sugar. I never have chocolate chips in my pantry. Can I substitute cocoa powder, and how much should it be. I also do not like icing, so would be skipping this step.
    Thanks

    Reply
    • Sarah says

      November 21, 2016 at 4:50 pm

      Hi Fareeda! You can skip the chocolate chips if you don’t like them. Don’t use cocoa powder, as the chips are simply mixed in the batter, not melted. The cocoa powder would affect the results.

      Reply

Trackbacks

  1. 128 Fall Desserts | The Gracious Wife says:
    September 9, 2018 at 3:04 am

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  2. Recipes To Help You Celebrate National Chocolate Chip Day says:
    May 9, 2018 at 11:24 pm

    […] PUMPKIN SPICE CUPCAKES WITH CHOCOLATE CHIPS- By Fried Dandelions […]

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  3. How to Become a Vegan.... - Fried Dandelions says:
    January 2, 2018 at 7:48 pm

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    March 12, 2017 at 10:41 pm

    […] David’s class party we made Chocolate Chip Cupcakes!  And for his party with his friends we made Strawberry Shortcake Cups.  And a few days later, […]

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