Description
Experience the ultimate cozy autumn treat with these tender, moist pumpkin chocolate chip cupcakes. Infused with warm notes of cinnamon, nutmeg, and cloves, they are perfectly balanced by the sweetness of melty mini chocolate chips. This forgiving, oil-based recipe ensures a soft crumb that stays fresh for days. Whether you are hosting a neighborhood potluck or seeking a comforting weekend reward, these cupcakes offer a delightful taste of fall in every handheld bite.
Ingredients
1 1/4 cup all-purpose flour
1/4 cup cornstarch
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 1/2 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1/8 teaspoon ground nutmeg
1/2 cup vegetable oil
2/3 cup light brown sugar, packed
1 cup pumpkin puree
1 large egg
1/2 cup mini chocolate chips
Instructions
Preheat your oven to 350°F and line a cupcake tin with paper liners.
In a medium bowl, whisk together the flour, cornstarch, baking powder, baking soda, salt, cinnamon, cloves, and nutmeg.
In a separate large bowl, whisk the vegetable oil, brown sugar, pumpkin puree, and egg until smooth.
Fold the dry ingredients into the wet ingredients until just combined.
Gently fold in the mini chocolate chips.
Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
Bake for 18 to 22 minutes or until a toothpick inserted into the center comes out clean.
Allow the cupcakes to cool completely on a wire rack before serving.
Notes
Store in an airtight container at room temperature for up to 3 days. Use high-quality pumpkin puree for the best results. Substituting oil for butter ensures the cupcakes stay moist for longer
Nutrition
- Serving Size: 1 cupcake
- Calories: 210
- Sugar: 18g
- Sodium: 140mg
- Fat: 9g
- Saturated Fat: 2g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 18mg