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Moist Pumpkin Chocolate Chip Cupcakes with Cinnamon

These Pumpkin Chocolate Chip Cupcakes are moist, fluffy and topped with rich chocolate frosting. They highlight classic fall flavors from pumpkin, cinnamon, brown sugar and vanilla, while mini chocolate chips and a creamy chocolate buttercream finish them off perfectly. Three pumpkin chocolate chip cupcakes with a plate of pumpkin cupcakes in the background.

As much as summer has its charms, baking for autumn is especially rewarding. Cooler temperatures mean it’s finally comfortable to use the oven, and pantry staples like pumpkin, cinnamon and brown sugar combine into warm, comforting treats. Pumpkin season is a favorite for good reason: it brings moisture, texture and a mellow sweetness that pairs beautifully with spices and chocolate.

Overhead shot of a group of pumpkin chocolate chip cupcakes topped with chocolate frosting and mini chocolate chips. Jar of pumpkin puree in the background.

These Pumpkin Chocolate Chip Cupcakes with Chocolate Frosting are light, tender, and full of pumpkin-spice flavor with tiny bursts of chocolate. The cupcakes stay moist thanks to oil and pumpkin puree, and a mixture of all-purpose flour and cornstarch keeps the crumb soft. Mini chocolate chips are recommended so they remain well-distributed through the batter and add just the right amount of chocolate without weighing the cupcakes down. A smooth chocolate buttercream completes each cupcake with extra indulgence.

For the Pumpkin Chocolate Chip Cupcakes

The texture and flavor come from a few simple choices:

  • Vegetable oil for lasting moisture
  • Two eggs for structure and tenderness
  • Brown sugar to add a subtle caramel note
  • Ground cinnamon (plus a pinch of nutmeg and cloves) for classic pumpkin spice
  • A blend of all-purpose flour and cornstarch for a lighter crumb
  • Pure pumpkin puree (not pumpkin pie filling) for authentic pumpkin flavor and moisture

These Pumpkin Chocolate Chip Cupcakes are moist, fluffy and topped with fluffy chocolate frosting.

Tip: Use canned pumpkin puree rather than pumpkin pie filling; the puree contains only pumpkin, while pie filling has added sugar and spices. Mini chocolate chips are ideal because they won’t sink and they create a pleasing texture throughout the cupcake. They’re also adorable on top.

Then For the Chocolate Frosting

Bowl of chocolate frosting with a plate of pumpkin chocolate chip cupcakes in the background.

The frosting is a simple, classic chocolate buttercream: creamy, fluffy and chocolate-forward. It spreads or pipes easily and holds its shape when piped with a star tip. If you prefer a quick finish, a knife works fine for spreading the frosting.

These cupcakes are a fun variation on traditional pumpkin desserts. With bright pumpkin flavor in the cake and rich chocolate on top, they deliver a balance of spice and sweetness that’s perfect for family gatherings, school treats or a cozy weekend bake.

Pumpkin chocolate chip cupcake with a bite taken out of it laying on it's side. Cinnamon sticks, muffin paper and glass of milk in the background.

Pumpkin Chocolate Chip Cupcakes

Moist, fluffy pumpkin cupcakes dotted with mini chocolate chips and topped with creamy chocolate buttercream. A great fall cupcake that balances warm spices and chocolate.

Prep: 30 mins   Cook: 15 mins   Total: 1 hr 30 mins   Yields: 18 cupcakes

Ingredients

Pumpkin Chocolate Chip Cupcakes

  • 1 1/4 cup all-purpose flour
  • 1/4 cup cornstarch
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 1/2 tsp ground cinnamon
  • Pinch ground cloves
  • Pinch nutmeg
  • 1/2 cup vegetable oil
  • 2/3 cup packed brown sugar
  • 2/3 cup white sugar
  • 2 large eggs, room temperature
  • 1 1/2 tsp vanilla extract
  • 1 cup pumpkin puree (not pumpkin pie filling)
  • 1/3 cup milk (buttermilk or regular)
  • 3/4 cup mini chocolate chips*

Chocolate Frosting

  • 1 cup unsalted butter, room temperature
  • 3–4 cups powdered sugar, sifted
  • 3/4 cup cocoa powder, sifted
  • 6–8 tablespoons whipping cream
  • 1/4 cup mini chocolate chips, for decorating

Instructions

Make the Pumpkin Chocolate Chip Cupcakes

  1. Preheat the oven to 365°F (185°C). Line two muffin pans with large paper liners to yield about 18 cupcakes.
  2. In a medium bowl, whisk together the all-purpose flour, cornstarch, baking powder, baking soda, salt, cinnamon, nutmeg and cloves.
  3. In a large bowl, beat the vegetable oil with both sugars until combined. Beat in the eggs and vanilla until smooth.
  4. Turn off the mixer and stir in the pumpkin puree.
  5. With the mixer on low, add the flour mixture in batches alternating with the milk until just combined. Do not overmix.
  6. Fold in the mini chocolate chips by hand so they stay evenly distributed.
  7. Spoon batter into liners, filling each about two-thirds full. Bake 15–18 minutes or until a toothpick inserted in the center comes out clean. Cool completely before frosting.

Make the Chocolate Frosting

  1. In a large bowl, beat the butter until very fluffy.
  2. On low speed, add 2 cups of powdered sugar, then the sifted cocoa powder and beat to combine.
  3. Add the remaining powdered sugar 1/2 cup at a time, alternating with 1–2 tablespoons of whipping cream, until you reach the desired consistency and sweetness.
  4. Frost cooled cupcakes using a piping bag with a 1M tip or spread with a knife. Sprinkle with extra mini chocolate chips to decorate.

Notes

*Mini chocolate chips are recommended because they’re lighter and less likely to sink during baking. They create an even distribution of chocolate throughout each cupcake.

These cupcakes make a delightful autumn treat—soft, moist and full of pumpkin spice, with the added richness of chocolate buttercream. They’re great for parties, bake sales or a cozy dessert at home.

Other pumpkin favorites to try: Pumpkin Cheesecake, Pumpkin Chocolate Chip Muffins, Pumpkin Spice Cookies.