Best 6 Pumpkin Chip Cupcakes Recipes
Pumpkin chip cupcakes are a delicious and festive treat, perfect for fall gatherings or holiday parties. These cupcakes are easy to make and can be decorated in many different ways, making them a fun and creative project for bakers of all skill levels. With their moist and flavorful pumpkin cake base, gooey chocolate chips, and creamy frosting, these cupcakes are sure to be a hit with your friends and family.
Let's cook with our recipes!
PUMPKIN CHIP CUPCAKES
I love these cupcakes that are loaded with chocolate chips and chopped walnuts. My mom makes them for dessert on special occasions or for a sweet autumn snack. -Jacinta Ransom, South Haven, Michigan
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 15 cupcakes.
Number Of Ingredients 19
Steps:
- In a large bowl, combine the first 7 ingredients. Combine the eggs, pumpkin, oil, honey and water. Stir into dry ingredients just until combined; fold in walnuts and chocolate chips., Fill greased or foil-lined muffin cups three-fourths full. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., For frosting, in a small bowl, beat the cream cheese, butter and vanilla until fluffy. Gradually beat in confectioners' sugar until smooth. Frost cupcakes.
Nutrition Facts : Calories 388 calories, Fat 22g fat (9g saturated fat), Cholesterol 53mg cholesterol, Sodium 276mg sodium, Carbohydrate 46g carbohydrate (31g sugars, Fiber 3g fiber), Protein 5g protein.
QUICK AND EASY PUMPKIN CUPCAKES
My grandmother used to make these around the holidays. They are a big hit at office parties and with kids! They are very quick and easy. If you want icing, I recommend whipped cream cheese icing, but they are very good without it.
Provided by Angel Fletcher
Categories Fruits and Vegetables Vegetables Squash
Time 35m
Yield 24
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line 24 muffin cups with paper liners.
- Beat pumpkin puree, water, and eggs together in a bowl until smooth. Stir cake mix into the pumpkin mixture until you get a smooth batter. Gently fold chocolate chips through the batter. Spoon batter into prepared muffin cups.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 15 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
Nutrition Facts : Calories 134.9 calories, Carbohydrate 21 g, Cholesterol 15.5 mg, Fat 5.2 g, Fiber 1.2 g, Protein 2.2 g, SaturatedFat 2.4 g, Sodium 176.4 mg, Sugar 13.8 g
PUMPKIN CUPCAKES
Pumpkin's not just for pies. Mix up these cupcakes with canned pumpkin and lots of spice, then top them with tangy cream cheese frosting and the cutest mini marzipan pumpkins.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cupcake Recipes
Time 2h50m
Yield Makes 18
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees. Line two cupcake pans with paper liners; set aside. In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and allspice; set aside.
- In a large bowl, whisk together both sugars, butter, eggs, and pumpkin puree. Add flour mixture and whisk until smooth.
- Divide batter evenly among liners, filling each about halfway. Bake, rotating pans halfway through, until tops spring back when lightly touched, 20 to 25 minutes. Transfer to a wire rack; let cool completely. Decorate with cream cheese frosting and marzipan pumpkins.
PUMPKIN CHIP CUPCAKES
Make and share this Pumpkin Chip Cupcakes recipe from Food.com.
Provided by Courtly
Categories Dessert
Time 40m
Yield 15 cupcakes, 15 serving(s)
Number Of Ingredients 18
Steps:
- In large bowl, combine first 7 ingredients. Combine the eggs, pumpkin, oil, honey and water; mix well. Stir into dry ingredients just until combined; fold in walnuts and chocolate chips.
- Fill greased or foil-lined muffin cups three-fourths full. Bake at 350 for 20-25 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
- For frosting, in a small mixing bowl, beat the cream cheese, butter, and vanilla until fluffy. Gradually beat in confectioners sugar until smooth. Frost cooled cupcakes.
Nutrition Facts : Calories 388.9, Fat 22.6, SaturatedFat 8.8, Cholesterol 53, Sodium 303.4, Carbohydrate 45.7, Fiber 2.4, Sugar 32, Protein 5
PUMPKIN CHIP CUPCAKES
These are so good I can't believe it. Anytime I've made them they not only make the house smell yummy, but the kids eat them up! I never have many leftovers, and I am super popular when I take them to my son's school as a teacher treat. Serve with Cream Cheese Frosting. (http://www.recipezaar.com/327620)
Provided by Kelly
Categories Dessert
Time 40m
Yield 24 Cupcakes
Number Of Ingredients 13
Steps:
- In a large bowl combine the first 7 ingredients. Combine eggs, pumpkin, oil, honey and water. Stir into dry ingredients until just combined. Fold in chocolate chips.
- Fill foil lined muffin cups three-fourths full. Bake at 350 degrees for 20-25 minutes or until a toothpick comes out clean. Cool for ten minutes before removing from pans to wire racks to cool completely.
- For frosting, in a small mixing bowl, beat the cream cheese, butter and vanilla until fluffy. Gradually beat in the confectioners' sugar until smooth. Frost cooled cupcakes.
Nutrition Facts : Calories 136.8, Fat 7.2, SaturatedFat 2, Cholesterol 17.6, Sodium 147.9, Carbohydrate 17.9, Fiber 1.4, Sugar 10, Protein 2
PUMPKIN SPICE CUPCAKES
I make these flavorful pumpkin cupcakes each Halloween, but they're wonderful year-round. -Amber Butzer, Gladstone, Oregon
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 2 dozen.
Number Of Ingredients 18
Steps:
- Preheat oven to 350°. Beat sugar, pumpkin, eggs and oil until well blended. In another bowl, whisk next seven ingredients; gradually beat into pumpkin mixture. Stir in raisins., Fill each of 24 paper-lined muffin cups with 1/4 cup plus 1 teaspoon batter. Bake until a toothpick inserted in center comes out clean, 28-32 minutes. Cool 10 minutes before removing from pans to wire racks to cool completely., For frosting, beat butter and cream cheese until smooth. Beat in vanilla. Gradually add confectioners' sugar. Frost cupcakes; sprinkle with walnuts. Refrigerate.
Nutrition Facts : Calories 313 calories, Fat 16g fat (3g saturated fat), Cholesterol 41mg cholesterol, Sodium 187mg sodium, Carbohydrate 42g carbohydrate (31g sugars, Fiber 1g fiber), Protein 3g protein.
Tips:
- Use fresh pumpkin puree for the best flavor. You can make your own puree by roasting a pumpkin and then scooping out the flesh.
- Be sure to cream the butter and sugar together until light and fluffy. This will help to ensure that the cupcakes are moist and tender.
- Don't overmix the batter. Overmixing can make the cupcakes tough.
- Bake the cupcakes until a toothpick inserted into the center comes out clean. Overbaking will make the cupcakes dry.
- Let the cupcakes cool completely before frosting them. This will help to prevent the frosting from melting.
- For a fun and festive presentation, top the cupcakes with a chocolate chip cookie.
Conclusion:
Pumpkin chip cupcakes are a delicious and easy-to-make treat that is perfect for fall. With their moist and tender crumb, sweet pumpkin flavor, and chocolate chip cookie topping, these cupcakes are sure to be a hit with everyone who tries them. So next time you're looking for a sweet treat to enjoy, give these pumpkin chip cupcakes a try. You won't be disappointed!
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