Pumpkin Chip Cupcakes
The ultimate comfort food for fall! These Pumpkin Chip Cupcakes are a delightful blend of moist pumpkin and melty chocolate chips, topped with creamy brown sugar buttercream. Perfect for Thanksgiving or any cozy occasion, these cupcakes are sure to satisfy your sweet cravings!
Equipment
- Frying Pan
- Whisk
- Oven
- Saucepan
- Wooden Spoon
- Mixing Bowl
- Baking Sheet
Ingredients
- 1 cup canned pumpkin
- 1/3 cup oil
- 1 cup granulated sugar
- 1/4 cup milk or soymilk
- 1 teaspoon vanilla extract
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 3/4 teaspoon ground cinnamon
- 1/8 teaspoon ground cloves
- 1/8 teaspoon nutmeg
- 1/8 teaspoon ginger
- 1/4 teaspoon salt
- 1/2 cup mini chocolate chips
- 2 large egg whites
- 1/2 cup packed light-brown sugar
- 1/4 teaspoon salt
- 3/4 cup unsalted butter room temperature, cut into tablespoons
Instructions
- Preheat oven to 350ºF. Line muffin pan with cupcake liners.
- In a medium bowl, stir together canned pumpkin, oil, granulated sugar, milk, and vanilla extract. Sift in the all-purpose flour, baking soda, baking powder, salt, and spices. Gently whisk by hand until just combined.
- Once combined, fold in the mini chocolate chips.
- Fill liners with 1/4 cup batter (cups should be approximately 2/3 full). Bake for 22 to 24 minutes, or until toothpick inserted into the center comes out clean.
- Transfer to a wire rack and let cool completely before frosting.
- For frosting, in a heatproof bowl set over (not in) a pan of simmering water, whisk together egg whites, light-brown sugar, and salt. Cook, whisking constantly, until the sugar has dissolved and the mixture is warm to the touch.
- Transfer to the clean bowl of an electric mixer. Beat on medium speed until fluffy and cooled, about 15 minutes.
- Raise speed to high; beat until stiff peaks form. Reduce speed to medium-low; add unsalted butter, 2 to 3 tablespoons at a time, until fully incorporated.
- Spread or pipe onto cooled cupcakes.
Notes
- Tip 1: Keep leftover cupcakes in an airtight container at room temperature for up to three days.
- Tip 2: You can freeze these cupcakes for up to three months!
- Tip 3: Try different frosting flavors, such as cream cheese frosting.
- Tip 4: Experiment with adding nuts like chopped walnuts or pecans.
- Tip 5: Perfect for casual gatherings, pair them with cheese platters or fruit skewers.