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Pumpkin Chocolate Chip Cupcakes: Easy and Irresistibly Moist

Pumpkin Chocolate Chip Cupcakes
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These Pumpkin Chocolate Chip Cupcakes are the perfect fall treat, offering a moist texture and delightful chocolate bursts in each bite.

Ingredients

Scale
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon salt
  • 1 cup pumpkin puree
  • 1 cup granulated sugar
  • 1/2 cup brown sugar
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup chocolate chips

Instructions

  1. Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
  2. In a bowl, whisk together flour, baking soda, baking powder, spices, and salt.
  3. In a separate bowl, mix pumpkin puree, both sugars, oil, eggs, and vanilla until smooth.
  4. Gradually add the dry ingredients to the wet, stirring until just combined. Fold in the chocolate chips.
  5. Evenly distribute the batter into the cupcake liners.
  6. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
  7. Let cool before frosting or serving.

Notes

  • For added flavor, consider using mini chocolate chips or adding nuts.
  • These cupcakes can be frosted with cream cheese frosting for extra sweetness.

Nutrition

Keywords: Pumpkin, Chocolate Chip, Cupcakes, Dessert, Fall

Find it online: https://weekendrecipes.net/pumpkin-chocolate-chip-cupcakes-easy-and-irresistibly-moist/