Chocolate Pumpkin Cupcakes

Chocolate pumpkin cupcakes are rich, moist, and filled with warm fall spices and deep cocoa flavor. I love how the pumpkin gives these cupcakes a tender, almost fudgy texture without making them overly dense. Whether I’m baking them for a Halloween party, Thanksgiving dessert, or just because I want something cozy and chocolaty, these cupcakes always deliver.

Why You’ll Love This Recipe

I love how these cupcakes combine the richness of chocolate with the subtle sweetness of pumpkin. The two flavors balance each other perfectly, and the pumpkin keeps the cupcakes moist for days. They’re easy to make in one bowl, and I can top them with any frosting I like—cream cheese, chocolate ganache, or even a simple dusting of powdered sugar. They’re festive, flavorful, and foolproof.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• All-purpose flour

• Unsweetened cocoa powder

• Baking soda

• Baking powder

• Salt

• Ground cinnamon

• Ground nutmeg (optional)

• Pumpkin purée (not pumpkin pie filling)

• Granulated sugar

• Brown sugar

• Eggs

• Vegetable oil or melted coconut oil

• Vanilla extract

• Milk or non-dairy milk

Directions

1. I preheat the oven to 350°F (175°C) and line a muffin tin with paper cupcake liners.

2. In a large bowl, I whisk together the flour, cocoa powder, baking soda, baking powder, salt, cinnamon, and nutmeg.

3. In another bowl, I combine the pumpkin purée, both sugars, eggs, oil, vanilla, and milk until smooth.

4. I pour the wet ingredients into the dry ingredients and stir just until combined.

5. I divide the batter evenly among the cupcake liners, filling each about 2/3 full.

6. I bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean.

7. I let the cupcakes cool in the pan for a few minutes, then transfer them to a wire rack to cool completely before frosting.

Servings and timing

This recipe makes 12 cupcakes.

• Prep time: 10 minutes

• Cook time: 18–22 minutes

• Total time: 30–35 minutes

Variations

• I swirl cream cheese or peanut butter into the batter before baking for a marbled effect.

• I top them with cinnamon cream cheese frosting or chocolate buttercream.

• I sprinkle mini chocolate chips into the batter for extra richness.

• I use whole wheat pastry flour for a slightly healthier twist.

• I make a double batch and freeze half for later—they freeze beautifully.

Storage/Reheating

I store unfrosted cupcakes in an airtight container at room temperature for up to 3 days. If they’re frosted, I keep them in the fridge and let them come to room temperature before serving.

To freeze, I wrap the cooled cupcakes individually in plastic wrap and store them in a freezer bag for up to 2 months. I thaw them at room temperature or overnight in the fridge.

FAQs

Can I use pumpkin pie filling instead of purée?

No, I stick with plain pumpkin purée. Pumpkin pie filling has added sugar and spices, which would throw off the balance of the recipe.

Can I make these cupcakes vegan?

Yes, I use flax eggs, non-dairy milk, and a plant-based oil like coconut or avocado oil. They still turn out moist and flavorful.

What frosting pairs best with these?

I love using cinnamon cream cheese frosting, but chocolate ganache, maple buttercream, or even whipped cream all work well too.

Can I add chocolate chips?

Absolutely. I often stir in ½ cup of mini chocolate chips for an extra chocolaty treat.

How do I know when they’re done baking?

I insert a toothpick into the center—if it comes out clean or with just a few moist crumbs, they’re done. I also check that the tops spring back when gently pressed.

Conclusion

Chocolate pumpkin cupcakes are one of my favorite ways to blend fall flavors with rich chocolatey goodness. They’re easy, cozy, and full of that bakery-style texture I love. Whether I’m baking for a holiday or just because, these cupcakes always bring warmth and a little bit of indulgence to the table.

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