Pumpkin Chocolate Chip Cupcakes

Who doesn’t love Pumpkin and Chocolate chip!? These Pumpkin Chocolate Chip Cupcakes are the bomb! Give these a try!

Pumpkin chocolate chip cookies have grown on me more and more the older I get! I thought what could be better than throwing these into a cupcake with some cream cheese frosting?

These were such a hit have made them 3 times in the last month. Just in case you were wondering, I do not have an addiction, I don’t think.

Pumpkin Chocolate Chip Cupcakes

Ingredients

Cupcake

• 3 Cups Flour
• 3 Cups Sugar
• 2 teaspoons Baking Soda
• 1 teaspoon Baking Powder
• 1 teaspoon of sea salt
• 2 cups canned pumpkin
• 1 cup of vegetable oil
• 4 eggs
• 2/3 cup water
• 1 teaspoon ground clove
• 1 teaspoon allspice
• 1 teaspoon cinnamon
• 1 bag Guittard milk chocolate chips

Frosting

• 8 oz cream cheese (softened)
• 1 stick of butter (softened)
• 1 teaspoon vanilla
• 1 bag powdered sugar
• 2 tablespoons whipping cream

Directions

1. Preheat oven to 350 degrees. Put cupcake liners in a muffin tin. In a large bowl combine the flour, sugar, baking soda, baking powder, and salt – stir to combine and set aside.
2. In a large stand mixer fitted with a paddle attachment, combine the pumpkin, oil, eggs, water, and spices on medium speed. Slowly add the dry ingredients and mix on low until everything is just combined. Lastly, add the chocolate chips and fold in with a spatula.
3. Scoop the batter fill the muffin tins 3/4’s of the way full bake for about 25-30 minutes until a toothpick is inserted in the middle and comes out clean. Transfer to a cooling rack and let cool.
4. Meanwhile, combine the cream cheese, butter, powdered sugar, whipping cream, and vanilla in a clean bowl and place onto a large stand mixer. Whip for 3-4 minutes until the icing is smooth and fluffy and then transfer to a piping bag and pipe the frosting on the top of each cupcake.