Chocolate Chip Pumpkin Cupcakes Recipe

Indulge in the ultimate fall treat! These decadent Chocolate Chip Pumpkin Cupcakes, inspired by the Cake Doctor herself, are unbelievably easy to make and guaranteed to impress. Moist pumpkin spice cupcakes, bursting with chocolate chips, will become your new go-to dessert. Perfect for baking novices and seasoned pros alike!

Prep Time 15 mins
Cook Time 30 mins
Calories 92 kcal
Protein 2g
Rating 0.0 (1 Reviews)
Chocolate Chip Pumpkin Cupcakes 28

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Chocolate Chip Pumpkin Cupcakes

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How to Make Chocolate Chip Pumpkin Cupcakes

  1. Preheat oven to 350°F (175°C). Line a muffin tin with 36 cupcake liners.
  2. In a large mixing bowl, combine one box (15.25 oz) of your favorite spice cake mix, one (15 ounce) can pumpkin puree, the amount of water specified on the cake mix box, 2 large eggs, 1 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg, 1/4 teaspoon ground allspice, and 1 teaspoon baking soda.
  3. Beat with an electric mixer for 3 minutes, or until the batter is thick and well combined.
  4. Gently fold in 1 1/2 cups semi-sweet chocolate chips.
  5. Fill cupcake liners about 3/4 full.
  6. Bake for 17-20 minutes, or until a toothpick inserted into the center comes out clean and the cupcakes are lightly browned.
  7. Let cool in the muffin tin for 10 minutes before transferring to a wire rack to cool completely.
  8. Frost and enjoy! (Frosting recipe not included)

Nutrition Information (Approximate per serving)

Sodium

7 g

Sugar

35g

Fat

5g

Carbs

5g