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Chocolate Pumpkin Cupcakes

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Chocolate pumpkin cupcakes are rich, moist, and warmly spiced treats that blend deep cocoa flavor with tender pumpkin. The pumpkin keeps them soft and fudgy, making them perfect for fall gatherings, holidays, or any time you want a cozy chocolate dessert.

  • Author: Julia
  • Prep Time: 10 minutes
  • Cook Time: 18–22 minutes
  • Total Time: 30–35 minutes
  • Yield: 12 cupcakes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

  • 1 ½ cups all-purpose flour
  • ½ cup unsweetened cocoa powder
  • 1 tsp baking soda
  • ½ tsp baking powder
  • ¼ tsp salt
  • 1 tsp ground cinnamon
  • ½ tsp ground nutmeg (optional)
  • 1 cup pumpkin purée (not pumpkin pie filling)
  • ¾ cup granulated sugar
  • ½ cup brown sugar
  • 2 large eggs
  • ½ cup vegetable oil or melted coconut oil
  • 1 tsp vanilla extract
  • ½ cup milk or non‑dairy milk

Instructions

  1. Preheat oven to 350°F (175°C) and line a muffin tin with paper cupcake liners.
  2. In a large bowl, whisk together flour, cocoa powder, baking soda, baking powder, salt, cinnamon, and nutmeg.
  3. In another bowl, mix pumpkin purée, granulated sugar, brown sugar, eggs, oil, vanilla, and milk until smooth.
  4. Pour wet ingredients into dry ingredients and stir until just combined.
  5. Divide batter evenly among cupcake liners, filling each about 2/3 full.
  6. Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean.
  7. Let cool in the pan for a few minutes, then transfer to a wire rack to cool completely before frosting.

Notes

  • Swirl in cream cheese or peanut butter before baking for a marbled effect.
  • Top with cinnamon cream cheese or chocolate buttercream frosting.
  • Add ½ cup mini chocolate chips to the batter for extra chocolatey goodness.
  • Use whole wheat pastry flour for a slightly healthier twist.
  • Freeze unfrosted cupcakes for up to 2 months; thaw before frosting.

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