If you’re craving a fall treat that’s soft, spiced, and studded with melty chocolate, these pumpkin chocolate chip cupcakes are your answer. They’re everything you love about autumn in a single, hand-held bite. Moist from real pumpkin puree and spiced just right, these cupcakes make dessert (or even breakfast) feel like a cozy fall day.
In this article, you’ll learn how to make the fluffiest pumpkin chocolate chip cupcakes from scratch, how to customize them with frostings or toppings, and how to store or freeze them for later. Plus, we’ll show you how to pair them with treats like Pumpkin Cheesecake Squares or Pumpkin Spice Cookies for a full dessert lineup.
Table of Contents
Pumpkin Chocolate Chip Cupcakes – Moist, Spiced, and Loaded with Chocolate
These Pumpkin Chocolate Chip Cupcakes are a delicious fusion of fall spices and rich chocolate. They’re moist, easy to make, and perfect for any autumn celebration or cozy treat.
- Total Time: 35 minutes
- Yield: 12 cupcakes 1x
Ingredients
- 1 2/3 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground ginger
- 1/4 tsp ground cloves
- 1/2 cup vegetable oil
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 2 large eggs
- 1 cup canned pumpkin puree
- 1 tsp vanilla extract
- 3/4 cup semi-sweet chocolate chips (plus extra for topping, optional)
Instructions
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
- In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves. Set aside.
- In a large bowl, whisk together oil, granulated sugar, brown sugar, eggs, pumpkin puree, and vanilla extract until smooth and well combined.
- Gradually mix in the dry ingredients until just combined. Do not overmix.
- Fold in the chocolate chips.
- Divide batter evenly among the cupcake liners, filling about 3/4 full. Sprinkle extra chocolate chips on top if desired.
- Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean.
- Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- Optional: Frost with cream cheese frosting or enjoy plain!
Notes
These cupcakes stay moist for days and can be frozen (unfrosted) for up to 2 months. Add a dash of espresso powder to enhance the chocolate flavor or substitute mini chips for a more even chocolate distribution.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cupcake
- Calories: 280
- Sugar: 22g
- Sodium: 170mg
- Fat: 13g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 35mg
Why Pumpkin and Chocolate Make the Perfect Cupcake Combo
Warm Spice Meets Rich Cocoa
Pumpkin and chocolate may not seem like an obvious match, but they’re a dreamy duo. The pumpkin delivers a mellow, earthy sweetness, while the chocolate chips provide rich contrast. When you bite into a fluffy pumpkin chocolate chip cupcake, you get warmth, sweetness, and melt-in-your-mouth cocoa in every bite.
It’s the balance that makes them perfect for kids, adults, and anyone who loves fall desserts with a chocolatey twist.
The Texture That Keeps People Coming Back
These pumpkin chocolate chip cupcakes are moist without being too dense. That’s thanks to a mix of pumpkin puree and oil, which keeps them soft for days.
They’re also perfect for:
- Packing in lunchboxes
- Serving at fall bake sales
- Sharing at Halloween or Thanksgiving parties
Want more texture? Add chopped walnuts or pecans to the batter for crunch that pairs beautifully with the soft pumpkin crumb.
Craving something creamy on the side? Try our Cranberry Pumpkin Cake with Cream Cheese Frosting for a festive, rich dessert table.
Must-Have Ingredients for Pumpkin Chocolate Chip Cupcakes
Best Pumpkin Puree and Chocolate Chip Types
For soft, flavorful pumpkin chocolate chip cupcakes, start with high-quality, 100% pure pumpkin puree. Canned pumpkin works great—just be sure it’s not the pre-spiced pumpkin pie filling.
As for chocolate chips:
- Semi-sweet chips strike the right balance
- Mini chips distribute more evenly
- Dark chocolate chunks add a bolder flavor
You can even mix mini and regular chips for bursts of chocolate in every bite.
Spices, Oils, and Sweeteners That Work Best
Pumpkin pairs beautifully with warming spices. For these pumpkin chocolate chip cupcakes, use:
- Pumpkin pie spice or a blend of cinnamon, nutmeg, ginger, and cloves
- Brown sugar for moisture and depth
- Vegetable oil or melted coconut oil for a tender crumb
- A splash of vanilla extract to round out the flavor
Other optional add-ins:
- Greek yogurt for extra moisture
- Applesauce as a lower-fat alternative
- Chopped walnuts for a nutty finish
Want to explore more sweet fall flavors? Don’t miss our creamy No Bake Pumpkin Cheesecake—it’s a no-oven wonder.
Step-by-Step – How to Make Pumpkin Chocolate Chip Cupcakes
Mixing the Pumpkin Batter
To make light and fluffy pumpkin chocolate chip cupcakes, start by preheating your oven to 350°F (175°C) and lining a muffin tin with paper liners.
In a large bowl, whisk together:
- 1 cup pumpkin puree
- ½ cup vegetable oil
- 2 large eggs
- ¾ cup brown sugar
- 1 tsp vanilla extract
In another bowl, combine:
- 1½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1½ tsp pumpkin pie spice
Gradually mix the dry into the wet ingredients. Stir until just combined—overmixing makes cupcakes dense.
Folding in the Chocolate Chips Evenly
Once the batter is smooth, fold in ¾ to 1 cup of chocolate chips. Use a rubber spatula and fold gently to distribute the chips without deflating the batter.
Fill each cupcake liner about ¾ full, then bake for 18–22 minutes, or until a toothpick comes out clean.
Let your pumpkin chocolate chip cupcakes cool in the pan for 5 minutes, then transfer to a wire rack.
For another festive bake with fruit and frosting, check out our Cranberry Pumpkin Cake with Cream Cheese Frosting.
Baking Tips and Cupcake Tools to Use
Bake Time and Temperature for Moist Results
Getting the bake just right is key to achieving soft, fluffy pumpkin chocolate chip cupcakes. Stick with a moderate oven temp of 350°F to allow the cupcakes to rise evenly without drying out.
- Bake for 18–22 minutes
- Test with a toothpick—it should come out clean or with moist crumbs
- Avoid overbaking, as it can make the cupcakes dry
Pro tip: Rotate the pan halfway through for even browning.
Muffin Liners vs. Greased Tins
Liners make cleanup easier and keep your pumpkin chocolate chip cupcakes intact when serving or storing.
- Use nonstick cupcake liners for best results
- No liners? Lightly grease the pan with butter or nonstick spray
For an elevated look, try decorative liners in fall colors or metallic gold for holiday parties.
Want to bake ahead and freeze? Learn how in Pumpkin Pie Bars—another freezer-friendly favorite.
Frosting or No Frosting? Delicious Options
Cream Cheese, Maple, and Chocolate Glazes
These pumpkin chocolate chip cupcakes are so moist and flavorful, they don’t even need frosting—but if you want to elevate them, here are some great options:
- Cream Cheese Frosting: The tangy richness complements the spiced pumpkin and chocolate beautifully.
- Maple Glaze: A simple mix of maple syrup and powdered sugar gives sweet, fall vibes.
- Chocolate Ganache: Want double chocolate? A thin layer of ganache takes it over the top.
Apply frosting once cupcakes are completely cooled to avoid melting or sliding.
When to Skip the Topping
Skip frosting if:
- You’re packing them in lunchboxes
- You want to freeze them for later
- You’re serving them as a breakfast muffin
These pumpkin chocolate chip cupcakes are packed with flavor—frosted or not. They’re also a great contrast to creamy desserts like our No Bake Pumpkin Cheesecake.
Storing and Freezing Pumpkin Cupcakes
How to Keep Them Fresh
Once cooled, store your pumpkin chocolate chip cupcakes in an airtight container to maintain moisture.
- At room temperature: good for up to 2 days
- In the fridge: lasts 3–4 days, especially if frosted
- Keep the container sealed to avoid drying out
Avoid stacking them if they’re frosted—use parchment between layers if needed.
Freezing for Batch Baking or Gifting
Planning ahead? These cupcakes freeze beautifully.
- Wrap unfrosted pumpkin chocolate chip cupcakes individually in plastic wrap
- Store in a zip-top freezer bag for up to 2 months
- Thaw at room temperature or in the fridge overnight
You can freeze frosting separately, or add it fresh before serving. Great for gifting or holiday meal prep.
Looking for more freezer-friendly fall desserts? Try our buttery Pumpkin Spice Cookies.
When to Serve Pumpkin Chocolate Chip Cupcakes
Halloween, Thanksgiving, Fall Birthdays
These pumpkin chocolate chip cupcakes fit every autumn occasion. They’re:
- Easy to grab and go
- Loved by both kids and adults
- Adaptable for casual or formal events
Perfect for:
- Halloween parties – add spooky liners or candy toppers
- Thanksgiving dessert tables – mini versions are crowd-pleasers
- Fall birthdays – pair with cream cheese or chocolate frosting for a celebration treat
You can also dress them up with fall sprinkles, chopped nuts, or a swirl of maple glaze.
Dessert Boards, Brunches, and Bake Sales
Cupcakes are the star of any fall dessert board. Add your pumpkin chocolate chip cupcakes with other seasonal treats like:
Serve warm with coffee or cider at a fall brunch—or package them in cute boxes for bake sales and gifting.
Fall Dessert Pairings to Serve Alongside
While pumpkin chocolate chip cupcakes are a standout on their own, pairing them with other autumn desserts creates a cozy and colorful spread.
Try these seasonal favorites:
- Pumpkin Cheesecake Squares – Their creamy texture contrasts perfectly with moist cupcakes.
- Pumpkin Spice Cookies – Crunchy, spiced cookies round out the flavor lineup.
- Pumpkin Pie Bars – These offer classic pie taste in a mess-free bar form.
- Cranberry Pumpkin Cake with Cream Cheese Frosting – Adds tart contrast to the chocolate and spice.
- No Bake Pumpkin Cheesecake – A chill dessert that balances warm, baked treats.
Create a fall dessert board with mini pumpkin chocolate chip cupcakes, slices of bars and cake, spiced nuts, and fresh fruit. It’s perfect for hosting or gifting.
Frequently Asked Questions (FAQ)
Can I use mini chocolate chips?
Yes! Mini chips are perfect for pumpkin chocolate chip cupcakes. They spread more evenly through the batter and give a more consistent chocolate flavor in each bite.
Can I make these gluten-free or vegan?
Absolutely. Use a 1:1 gluten-free flour blend to make the cupcakes gluten-free. For vegan cupcakes, replace the eggs with flax eggs and use dairy-free chocolate chips and plant-based yogurt or milk.
Can I skip the frosting?
Definitely. These pumpkin chocolate chip cupcakes are rich, moist, and sweet enough to serve without frosting—especially great for breakfast or lunchboxes.
What if I don’t have pumpkin spice?
You can make your own by mixing:
1 tsp cinnamon
¼ tsp nutmeg
¼ tsp ginger
Pinch of cloves or allspice
It works beautifully in your pumpkin chocolate chip cupcake batter.
How long do they last?
Stored in an airtight container:
2 days at room temperature
3–4 days in the fridge
Up to 2 months in the freezer (unfrosted)
Want another treat that freezes well? Don’t miss our Pumpkin Pie Bars.
Conclusion
Whether you’re baking for a fall celebration, packing lunchbox treats, or simply craving something cozy, pumpkin chocolate chip cupcakes hit the sweet spot. They’re easy to make, incredibly moist, and packed with warm spices and melty chocolate.
Dress them up with frosting or keep them simple. Either way, they pair perfectly with other autumn desserts like Pumpkin Spice Cookies and Cranberry Pumpkin Cake with Cream Cheese Frosting. These cupcakes will quickly become your favorite go-to for every fall occasion.
