Description
Indulge in the cozy flavors of fall with these irresistible Chocolate Pumpkin Cupcakes from In Bloom Bakery. Perfectly combining rich chocolate with earthy pumpkin, these cupcakes are an ideal treat for Halloween, autumn gatherings, or any seasonal dessert craving. Easy to make and delightfully fluffy, they’re sure to be a hit among pumpkin and chocolate lovers alike.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon salt
- 1 cup canned pumpkin puree
- 1 cup granulated sugar
- ½ cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- ¾ cup semi-sweet chocolate chips
Instructions
- In a large bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
- In another bowl, blend pumpkin puree, sugar, vegetable oil, eggs, and vanilla extract until smooth using a stand mixer or whisk.
- Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Fold in the chocolate chips.
- Line muffin tins with paper liners and fill each about ¾ full with batter.
- Bake at 350°F (175°C) for 20-25 minutes, or until a toothpick inserted in the center comes out clean.
Notes
- Do not overmix the batter to keep cupcakes light and fluffy.
- Adding a pinch of salted caramel can enhance the flavor.
- For extra moist cupcakes, consider using a rapid-chill drink maker to cool quickly.
- Prep Time: 15 minutes
- Cook Time: 20-25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 250 Kcal
- Sugar: 18g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 45mg