PUMPKIN CHOCOLATE CHIP CUPCAKES

INGREDIENTS

PUMPKIN CHOCOLATE CHIP CUPCAKES

1/4 cup (56g) unsalted butter, melted and slightly cooled
1/4 cup (60ml) vegetable oil
5 tbsp (75ml) milk, room temperature
1 cup (108g) light brown sugar, unpacked
1 tsp vanilla extract
2 eggs
1 1/4 cup + 2 tbsp (179g) all purpose flour
1 tsp baking powder
1/2 tsp baking soda
1 tsp ground cinnamon
1/4 tsp nutmeg
1/4 tsp ginger
1/4 tsp cloves
1/4 tsp salt
1 cup (233g) canned pumpkin puree
3/4 cup (129g | 4.5oz) chocolate chips

CREAM CHEESE FROSTING

8 oz (226g) cream cheese, room temperature
1/4 cup (57g) butter, room temperature
4 cups (460g) powdered sugar
1 1/2 tsp vanilla extract

DIRECTIONS

  1. Preheat the oven to 350 degrees and line a cupcake pan with cupcake liners.
  2. Add butter, oil and milk to a large mixer bowl and whisk until smooth.
  3. Add the brown sugar and whisk until smooth.
  4. Add the vanilla extract and eggs and whisk until smooth.
  5. In a separate medium-sized bowl, combine the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves and salt.
  6. Add the dry ingredients to the wet ingredients and mix until smooth.
  7. Fold in the pumpkin puree and chocolate chips until well combined.
  8. Fill each cupcake liner about ¾ full.
  9. Bake cupcakes for 21-23 minutes, or until a toothpick inserted in the middle comes out with a few crumbs.
  10. Remove cupcakes from the oven and allow to cool for 2-3 minutes, then remove to a cooling rack to finish cooling.

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