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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



  • 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


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


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!