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Pumpkin Chocolate Chip Cupcakes

Pumpkin Chocolate Chip Cupcakes
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Indulge in the delightful flavors of our Pumpkin Chocolate Chip Cupcakes, perfect for any occasion. With a moist and fluffy texture, these cupcakes combine the warmth of pumpkin puree with the comforting taste of chocolate chips and a blend of autumn spices. Topped with rich chocolate frosting, they are an irresistible treat that will impress your guests or satisfy your sweet tooth at home. Easy to whip up in under an hour, these cupcakes are as versatile as they are delicious—ideal for fall festivities or simply enjoying year-round.

Ingredients

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  • 1 1/4 cup all-purpose flour
  • 1/4 cup cornstarch
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 1/2 tsp ground cinnamon
  • pinch ground cloves
  • pinch nutmeg
  • 1/2 cup vegetable oil
  • 2/3 cup brown sugar (packed)
  • 2/3 cup white sugar
  • 2 large eggs (room temperature)
  • 1 1/2 tsp vanilla extract
  • 1 cup pumpkin puree (not pumpkin pie filling)
  • 1/3 cup milk (buttermilk or regular)
  • 3/4 cup mini chocolate chips
  • 1 cup unsalted butter (room temperature)
  • 3–4 cups powdered sugar (sifted)
  • 3/4 cup cocoa powder (sifted)
  • 6–8 tablespoons whipping cream
  • 1/4 cup mini chocolate chips (for decorating)

Instructions

  1. Preheat your oven to 350°F (175°C) and line a cupcake pan with liners.
  2. In one bowl, mix all-purpose flour, cornstarch, baking powder, baking soda, salt, cinnamon, cloves, and nutmeg.
  3. In another bowl, whisk together vegetable oil, brown sugar, white sugar, eggs, vanilla extract, pumpkin puree, and milk until smooth.
  4. Gradually combine the dry ingredients into the wet mixture until just mixed; fold in mini chocolate chips.
  5. Fill cupcake liners two-thirds full with batter and bake for about 15 minutes or until a toothpick comes out clean.
  6. Let them cool completely before frosting with chocolate buttercream.

Nutrition

Find it online: https://mealsbyolivia.com/pumpkin-chocolate-chip-cupcakes/