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 .

Pumpkin Chocolate Chip Cupcakes – The Best Moist Fall Treat

Ingredients

Scale

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)

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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.

Author: F.zahra
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