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 minutes mins
Cook Time18 minutes mins
Total Time28 minutes mins
Author: Sarah De la Cruz
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
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!