The first chilly breeze of autumn always gets me thinking about rich, cozy desserts—especially those loaded with chocolate and pumpkin. You know that moment when you walk into the kitchen and the sweet, spicy aroma hits you? That’s exactly what these chocolate pumpkin cupcakes deliver. I first whipped up this recipe one rainy October weekend, desperate for something festive but not fussy. Turns out, combining pumpkin puree and cocoa powder is a bit of magic—like Halloween and Thanksgiving bundled together in every bite.
Honestly, these chocolate pumpkin cupcakes are now an autumn tradition in my house. My kids beg for them as soon as the leaves start turning, and I’ve brought them to more Halloween parties than I can count. There’s just something about the way the earthy pumpkin flavor deepens the chocolate—plus, the cupcakes stay super moist for days (no crumbly messes!). If you’re looking for an easy, foolproof treat that’s as perfect for cozy evenings as it is for a festive get-together, this is it.
I’ve tested this recipe countless times—tweaking the spice blend, swapping in different frostings, and even experimenting with gluten-free flour. The result? Cupcakes that taste like autumn in dessert form, with a texture that’s just right. Whether you need a quick bake for your family or a showstopper for your Halloween spread, these chocolate pumpkin cupcakes always get rave reviews. Trust me, after just one bite, you’ll see why they’re my go-to fall treat.
Why You’ll Love This Recipe
- Quick & Easy: These chocolate pumpkin cupcakes come together in about 35 minutes. Perfect for last-minute Halloween prep or cozy autumn afternoons.
- Simple Ingredients: No fancy grocery runs needed—just pumpkin puree, cocoa powder, and basic pantry staples.
- Perfect for Autumn & Halloween: The deep flavors and vibrant color make these a hit at fall gatherings, potlucks, or any spooky celebration.
- Crowd-Pleaser: Both kids and adults can’t resist the soft, chocolatey crumb and gentle spice. They’re always the first to disappear from the dessert table!
- Unbelievably Delicious: The pumpkin keeps these cupcakes moist and tender, while the chocolate adds pure decadence. The blend of cinnamon and nutmeg gives a little autumn warmth (so comforting).
This isn’t just another pumpkin dessert recipe. I blend the pumpkin right into the batter with the cocoa, so every bite is balanced—not too sweet, not too “vegetable-y.” The texture is fluffy but rich, thanks to a dash of oil and a splash of milk. If you’ve ever had dry cupcakes (ugh, right?), you’ll appreciate how these stay fresh for days—no soggy leftovers.
What makes my version special? I use a hint of espresso powder to intensify the chocolate (optional, but highly recommended). Plus, they’re easy to adapt—vegan, gluten-free, or mini cupcakes for parties. It’s comfort food with a twist, and honestly, I love how these cupcakes make autumn feel extra special. Whether you’re baking for your family or whipping them up for a neighborhood Halloween bash, these chocolate pumpkin cupcakes are bound to be your new favorite fall treat.
Ingredients Needed
These chocolate pumpkin cupcakes use everyday ingredients—nothing fancy, just pure autumn goodness. Each ingredient plays a role in creating the ultimate moist, flavorful cupcake. Here’s what you’ll need:
- For the Cupcake Batter:
- All-purpose flour (120g / 1 cup) – provides structure
- Unsweetened cocoa powder (40g / 1/2 cup) – for deep chocolate flavor (I prefer Dutch-processed for extra richness)
- Granulated sugar (150g / 3/4 cup) – keeps the cupcakes sweet and tender
- Baking powder (1 1/2 tsp) – helps the cupcakes rise
- Baking soda (1/2 tsp) – reacts with the pumpkin for a fluffy crumb
- Salt (1/4 tsp) – balances flavors
- Ground cinnamon (1 tsp) – adds a cozy autumn vibe
- Ground nutmeg (1/4 tsp) – optional, but lovely for warmth
- Espresso powder (1/2 tsp) – deepens chocolate (skip if you prefer)
- Pumpkin puree (120g / 1/2 cup) – NOT pumpkin pie filling (Libby’s is my go-to!)
- Vegetable oil (60ml / 1/4 cup) – keeps cupcakes moist (can sub melted coconut oil)
- Large egg (1, room temperature) – binds everything together (use flax egg for vegan)
- Milk (60ml / 1/4 cup, dairy or non-dairy) – makes the texture smooth
- Pure vanilla extract (1 tsp) – rounds out the flavor
- For the Frosting (optional):
- Cream cheese (113g / 4 oz, softened) – for tangy balance
- Unsalted butter (56g / 1/4 cup, softened)
- Powdered sugar (180g / 1 1/2 cups) – sweetens the frosting
- Vanilla extract (1/2 tsp)
- Pinch salt
- Optional: cocoa powder (1 tbsp) for chocolate cream cheese frosting
- Sprinkles, mini chocolate chips, or festive candies for decorating
Most of these ingredients are probably in your pantry already. If you need gluten-free, swap the flour for a 1:1 GF blend (I like Bob’s Red Mill). For vegan, use dairy-free milk and a flaxseed egg (1 tbsp ground flax + 2.5 tbsp water). The spices are flexible—add ginger or cloves if you love a little extra zing. And if you’re feeling fancy, toss in some mini chocolate chips for extra texture!
Equipment Needed
You don’t need any fancy gadgets for these chocolate pumpkin cupcakes—just the basics you likely have at home. Here’s what I reach for:
- Muffin tin (12-cup standard size) – If you only have a mini muffin pan, just adjust the baking time down by about 5-8 minutes.
- Paper cupcake liners – Makes cleanup a breeze and gives that classic cupcake look.
- Mixing bowls (one large, one medium) – Glass or stainless steel both work; I’ve used plastic in a pinch, too.
- Whisk and spatula – A hand whisk is perfect for blending the dry and wet ingredients. Use the spatula to scrape every last bit of batter.
- Measuring cups and spoons – Accuracy matters, especially with pumpkin puree.
- Electric mixer or hand mixer (for frosting, optional) – Creaming the frosting is much easier with a mixer, but a sturdy whisk and some elbow grease will do the trick.
If you don’t have paper liners, just grease your muffin tin well with oil or butter. For budget-friendly, I’ve found simple aluminum tins at the dollar store work fine. After baking, let the tin cool before washing—otherwise, pumpkin residue can cling a bit. If you use a silicone muffin pan, make sure it’s on a sturdy baking tray for easier transfer. These tools are all you need to get bakery-worthy cupcakes right from your kitchen!
Preparation Method
- Prep Your Oven & Tin: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners (or lightly grease if skipping liners).
- Mix Dry Ingredients: In a large bowl, combine 1 cup (120g) all-purpose flour, 1/2 cup (40g) unsweetened cocoa powder, 3/4 cup (150g) granulated sugar, 1 1/2 tsp baking powder, 1/2 tsp baking soda, 1/4 tsp salt, 1 tsp ground cinnamon, 1/4 tsp ground nutmeg, and 1/2 tsp espresso powder. Whisk until evenly blended and no cocoa lumps remain.
- Blend Wet Ingredients: In a medium bowl, whisk together 1/2 cup (120g) pumpkin puree, 1/4 cup (60ml) vegetable oil, 1 large egg, 1/4 cup (60ml) milk, and 1 tsp vanilla extract. The mixture should be slightly thick and glossy.
- Combine Wet & Dry: Pour the wet ingredients into the dry, stirring gently with a spatula or whisk. Mix just until combined—don’t overmix, or the cupcakes could turn dense. Batter will be thick but scoopable; if it seems dry, add 1-2 tbsp extra milk.
- Fill the Muffin Tin: Divide the batter evenly among the 12 lined cups (about 2/3 full per cup). Use a cookie scoop or two spoons for less mess. If adding mini chocolate chips, sprinkle a few on top before baking.
- Bake: Place tin in the center rack of your oven. Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs. Cupcakes should rise with slightly domed tops and smell like chocolate spice heaven!
- Cool: Remove cupcakes from the oven and let them sit in the tin for 5 minutes (prevents sticking). Then transfer to a wire rack to cool completely before frosting.
- Make the Frosting (optional): Beat 4 oz (113g) cream cheese and 1/4 cup (56g) unsalted butter until smooth and creamy. Add 1 1/2 cups (180g) powdered sugar, 1/2 tsp vanilla, and a pinch of salt. Beat until light and fluffy. For chocolate frosting, add 1 tbsp cocoa powder.
- Frost & Decorate: Once cupcakes are cool, spread or pipe frosting on top. Add sprinkles, chocolate chips, or festive candies. If you want a Halloween vibe, use orange or black sprinkles!
Prep Notes: If your batter seems too runny, double-check the pumpkin measurement—it should be thick, not watery. For gluten-free, use a cup-for-cup blend and check for doneness a minute early. It’s normal for the cupcakes to be a little sticky when warm; they firm up as they cool. If you make mini cupcakes, start checking at 10 minutes. Don’t be afraid to taste the batter for spice balance (no raw flour worries with pumpkin batter).
Troubleshooting: If cupcakes sink in the middle, the oven might be too hot—try lowering by 10 degrees next time. If they’re dry, bake less or check your flour measurement. The frosting should be spreadable, not runny; if it’s too soft, chill for 10 minutes before using.
Cooking Tips & Techniques
Baking these chocolate pumpkin cupcakes can be straightforward, but a few tips from my kitchen make all the difference:
- Room Temperature Ingredients: Eggs and milk blend better when not cold. Just leave them out while prepping your dry mix.
- Don’t Overmix: Stir batter until just combined; overmixing can give you dense, gummy cupcakes. I learned this the hard way when my first batch came out like hockey pucks!
- Use Quality Cocoa: Dutch-processed cocoa powder gives a richer, smoother chocolate flavor. If you use natural cocoa, add a pinch more sugar.
- Check for Doneness: Start checking at 18 minutes. Ovens run hot or cold (mine is always 5 degrees off), so a toothpick test is crucial.
- Multitasking: While cupcakes bake, whip up the frosting or prepare decorations. It saves time and keeps the kitchen humming.
- Consistent Cupcakes: Use a cookie scoop for even batter portions. This helps all cupcakes bake at the same rate and look picture-perfect.
- Let Cupcakes Cool: Frosting melts on warm cupcakes—wait until fully cool. If you’re in a rush, pop them in the fridge for 15 minutes.
- Frosting Tips: For extra smooth frosting, sift powdered sugar before mixing. Cream cheese should be soft but not melty for best texture.
If you accidentally forget the oil (been there!), the cupcakes will turn out dry—try brushing with a little simple syrup before frosting. For more chocolate punch, add a handful of mini chips to the batter. And if they don’t rise evenly, check your baking powder’s expiration date. These little tweaks are what make homemade cupcakes stand out!
Variations & Adaptations
One of my favorite things about these chocolate pumpkin cupcakes is how easy they are to customize. Here are some fun twists I’ve tried:
- Gluten-Free: Use a 1:1 gluten-free flour blend instead of regular flour. The cupcakes stay moist and flavorful—just check for doneness a minute earlier.
- Vegan: Swap the egg for a flaxseed egg (1 tbsp ground flax + 2.5 tbsp water) and use plant-based milk and vegan butter for the frosting. The flavor holds up, and nobody misses the dairy!
- Spiced Up: Add ground ginger, cloves, or allspice to the batter for a stronger autumn spice kick. I love this option for Thanksgiving.
- Chocolate Lovers: Stir in 1/2 cup mini chocolate chips or top with chocolate ganache for extra decadence.
- Mini Cupcakes: Use a mini muffin pan and bake for 10-12 minutes. These are great for parties or school treats (easier for little hands!).
- Nut-Free: Skip any nut toppings and check your chocolate chips for allergy info if sharing with friends.
- Halloween Style: Use orange-tinted frosting, candy eyes, or edible glitter for a spooky vibe. My kids LOVE decorating these with googly eyes and bats.
I’ve made a batch with coconut flour (for a paleo twist), but they turned out a bit crumbly—so stick to standard or GF flour for best results. Honestly, the spice levels can be adjusted to suit your taste. If you want less sugar, use coconut sugar or cut back by a couple tablespoons. It’s a recipe you can really make your own!
Serving & Storage Suggestions
These chocolate pumpkin cupcakes taste best served at room temperature—right when the frosting is creamy and the crumb is soft. For a beautiful presentation, arrange them on a rustic tray or a cake stand (a sprinkle of cinnamon or festive candies adds instant autumn charm).
Pair with hot apple cider, pumpkin spice lattes, or even a glass of cold milk for the ultimate autumn treat. If you’re hosting a Halloween party, set out a bowl of candy corn or chocolate bark alongside these cupcakes for a dessert table that’s totally Instagram-worthy!
For storage, keep cupcakes in an airtight container at room temperature for up to 2 days (the pumpkin keeps them moist). If frosted, store in the fridge for up to 5 days—just let them come to room temp before serving for best texture. You can freeze unfrosted cupcakes for up to 2 months; thaw overnight in the fridge, then frost fresh. To reheat, microwave for 10-15 seconds or warm in a low oven—this revives the flavors and softness. Over time, the pumpkin flavor deepens, making leftovers even more delicious!
Nutritional Information & Benefits
Each chocolate pumpkin cupcake (without frosting) has about 150 calories, 4g fat, 25g carbs, and 2g protein. The pumpkin puree adds vitamin A, fiber, and antioxidants—great for autumn wellness. Cocoa powder delivers magnesium and a little mood boost (hello, chocolate!).
If you opt for gluten-free or vegan adaptations, nutrition may vary slightly. These cupcakes are nut-free as written, and you can control sugar content with substitutes like coconut sugar. Watch for dairy in the frosting if you have allergies. Personally, I love that these treats offer a bit of veggie goodness—so I can feel good about snack time or dessert!
Conclusion
If you’re after a dessert that screams autumn and makes every bite feel like a celebration, these chocolate pumpkin cupcakes are your answer. They’re easy, festive, and bursting with cozy flavors—trust me, your kitchen will smell amazing! Whether you’re baking for a Halloween bash, a family gathering, or just a quiet night in, these cupcakes always hit the spot.
Don’t be shy about tweaking the spices, frosting, or decorations—make them your own! I love sharing this recipe because it’s such a simple way to bring a little extra joy to the season. If you give it a try, let me know in the comments or tag me on Pinterest with your creations. Here’s to sweet autumn memories and delicious chocolate pumpkin cupcakes—happy baking!
Frequently Asked Questions
Can I use pumpkin pie filling instead of pumpkin puree?
Nope, pumpkin pie filling has added sugar and spices which can mess with the cupcake texture and flavor. Stick to pure pumpkin puree for best results.
How do I make these cupcakes gluten-free?
Just swap the all-purpose flour for a 1:1 gluten-free baking blend. I’ve used Bob’s Red Mill and King Arthur—both work great!
Can I freeze chocolate pumpkin cupcakes?
Yes! Freeze unfrosted cupcakes in an airtight container for up to 2 months. Thaw overnight and frost as usual.
What’s the best way to decorate for Halloween?
Pipe orange or black frosting and add candy eyeballs, sprinkles, or chocolate bats. Kids love helping with this part!
Can I make these cupcakes vegan?
Absolutely—use a flaxseed egg, plant-based milk, and vegan butter for the frosting. The cupcakes turn out just as moist and flavorful!
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Chocolate Pumpkin Cupcakes
- Total Time: 35 minutes
- Yield: 12 cupcakes 1x
Description
These chocolate pumpkin cupcakes are a cozy autumn treat, combining rich cocoa and earthy pumpkin for a moist, flavorful dessert perfect for Halloween or Thanksgiving. Quick to make and easy to customize, they’re a festive favorite for gatherings or family nights in.
Ingredients
- 1 cup all-purpose flour (120g)
- 1/2 cup unsweetened cocoa powder (40g, Dutch-processed preferred)
- 3/4 cup granulated sugar (150g)
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg (optional)
- 1/2 teaspoon espresso powder (optional)
- 1/2 cup pumpkin puree (120g, NOT pumpkin pie filling)
- 1/4 cup vegetable oil (60ml, or melted coconut oil)
- 1 large egg (room temperature, or flax egg for vegan)
- 1/4 cup milk (60ml, dairy or non-dairy)
- 1 teaspoon pure vanilla extract
- For the Frosting (optional):
- 4 oz cream cheese (113g, softened)
- 1/4 cup unsalted butter (56g, softened)
- 1 1/2 cups powdered sugar (180g)
- 1/2 teaspoon vanilla extract
- Pinch salt
- 1 tablespoon cocoa powder (optional, for chocolate cream cheese frosting)
- Sprinkles, mini chocolate chips, or festive candies for decorating
Instructions
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease if skipping liners.
- In a large bowl, whisk together flour, cocoa powder, sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and espresso powder until evenly blended.
- In a medium bowl, whisk pumpkin puree, vegetable oil, egg, milk, and vanilla extract until smooth and glossy.
- Pour wet ingredients into dry ingredients and stir gently until just combined. Do not overmix. Batter will be thick; add 1-2 tablespoons extra milk if needed.
- Divide batter evenly among the 12 muffin cups, filling each about 2/3 full. Sprinkle mini chocolate chips on top if desired.
- Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Let cupcakes cool in the tin for 5 minutes, then transfer to a wire rack to cool completely before frosting.
- For frosting (optional): Beat cream cheese and butter until smooth. Add powdered sugar, vanilla, and salt; beat until light and fluffy. For chocolate frosting, add cocoa powder.
- Frost cooled cupcakes and decorate with sprinkles, chocolate chips, or festive candies.
Notes
For gluten-free, use a 1:1 GF flour blend. For vegan, substitute flax egg and plant-based milk/butter. Use Dutch-processed cocoa for richer flavor. Do not overmix batter to avoid dense cupcakes. Cupcakes stay moist for days; store in airtight container. Frosting is optional but adds a festive touch. Decorate with Halloween-themed sprinkles or candies for parties.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 150
- Sugar: 15
- Sodium: 120
- Fat: 4
- Saturated Fat: 1
- Carbohydrates: 25
- Fiber: 2
- Protein: 2
Keywords: chocolate pumpkin cupcakes, autumn dessert, Halloween treat, easy cupcakes, pumpkin chocolate, fall baking, moist cupcakes, cream cheese frosting, kid-friendly, nut-free
