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

Scale

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