Double Chocolate Pumpkin Cupcakes Recipe

Name: Double Chocolate Pumpkin Cupcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 ½ cups all-purpose flour; 1 teaspoon baking soda; 1 teaspoon baking powder; ½ cup butter, at room temperature; ½ cup sugar; ½ cup powdered cocoa mix (the presweetened kind); 2 large eggs; 1 ¾ cups pumpkin puree (I used my own, but canned is fine); 1 teaspoon vanilla extract; 1 cup semi-sweet chocolate chips

Servings: persons

1 ½ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
½ cup butter, at room temperature
½ cup sugar
½ cup powdered cocoa mix (the presweetened kind)
2 large eggs
1 ¾ cups pumpkin puree (I used my own, but canned is fine)
1 teaspoon vanilla extract
1 cup semi-sweet chocolate chips

1
Preheat oven to 325F.
2
Lightly grease 15 muffin cups.
3
Combine flour, baking powder and baking soda.
4
Beat butter and sugar together until light and creamy.
5
Beat in cocoa mix.
6
Beat in eggs one at a time.
7
Beat in pumpkin and vanilla until well-blended.
8
Stir flour mixture into butter mixture.
9
Stir just until combined.
10
Stir in chips.
11
Spoon batter into muffin cups.
12
Bake for 25-35 minutes, or until a tester comes out clean.
13
These can be frosted or served plain or dusted with powdered sugar.

797

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 ½ cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon baking powder, ½ cup butter, at room temperature, and more.

Yes, Double Chocolate Pumpkin Cupcakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Double Chocolate Pumpkin Cupcakes

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