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- 1 cup canned pumpkin puree - 1/2 cup vegetable oil - 1 cup brown sugar, packed - 1/2 cup granulated sugar - 3 large eggs - 1 teaspoon vanilla extract - 1 1/2 cups all-purpose flour - 1 teaspoon baking soda - 1/2 teaspoon baking powder - 1 teaspoon ground cinnamon - 1/2 teaspoon ground nutmeg - 1/4 teaspoon ground ginger - 1/4 teaspoon salt - 1 cup chocolate chips (semi-sweet or dark) I love using canned pumpkin puree. It saves time and offers great flavor. Vegetable oil keeps the cupcakes moist. The mix of brown and granulated sugar gives a lovely sweetness. Eggs add structure, while vanilla extract enhances the taste. For the dry mix, use all-purpose flour. Baking soda and baking powder help the cupcakes rise. Spices like cinnamon, nutmeg, and ginger add warmth and depth. A pinch of salt balances the sweetness. Chocolate chips are the star of this recipe. Semi-sweet or dark chips work well. You can even try using milk chocolate if you prefer a sweeter taste. Overall, these ingredients create a perfect harmony. You can find the complete details in the Full Recipe. First, turn on your oven to 350°F (175°C). This step is key to getting perfect cupcakes. Next, grab a 12-cup muffin tin and line it with cupcake liners. This helps the cupcakes come out clean and keeps them moist. In a large bowl, mix the canned pumpkin puree, vegetable oil, brown sugar, granulated sugar, eggs, and vanilla extract. Whisk these ingredients until smooth and creamy. This mixture gives the cupcakes their rich flavor and moist texture. In another bowl, sift together the all-purpose flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt. Sifting helps to combine the dry ingredients evenly. It also removes any lumps, which helps your cupcakes rise well. Now, slowly add the dry ingredients to the pumpkin mixture. Stir gently just until combined. Be careful not to overmix; this keeps your cupcakes light and airy. Afterward, fold in the chocolate chips. They add a sweet touch that makes these cupcakes irresistible. Spoon the batter into the cupcake liners, filling each about 2/3 full. Place the muffin tin in the oven and bake for 18-20 minutes. To check if they are done, insert a toothpick into the center. If it comes out clean, they are ready! Once baked, let the cupcakes cool in the pan for 5 minutes. Then, transfer them to a wire rack to cool completely. Enjoy! To keep your cupcakes moist, always use fresh ingredients. Canned pumpkin puree adds natural moisture. Make sure your eggs are at room temperature. This helps the batter mix evenly. Avoid overmixing the batter. Overmixing can lead to dry cupcakes. Bake them just until a toothpick comes out clean. Start by mixing wet ingredients first. Blend the pumpkin, oils, and sugars well. This creates a nice base. Then, sift the dry ingredients together. Sifting makes the flour lighter. Gradually add the dry mix to the wet mix. Stir gently until combined. This keeps your cupcakes fluffy and light. To keep cupcakes fresh, store them in an airtight container. Place a piece of wax paper between layers. This prevents sticking. Keep them at room temperature for up to three days. You can also refrigerate them for up to a week. If you want to keep them longer, freeze them. Cream cheese frosting pairs well with these cupcakes. It adds a nice tangy flavor. You can also use chocolate ganache for a rich taste. For a lighter option, try whipped cream. If you want fun toppings, sprinkle cinnamon or nuts on top. These add extra texture and flavor. {{image_2}} You can make these cupcakes gluten-free. Just swap all-purpose flour for gluten-free flour. Look for a blend that works well in baking. This change keeps the texture light and fluffy. Everyone will love them, even those who avoid gluten! Want to skip the dairy? Replace the eggs with a flaxseed meal mix. Use three tablespoons of water with one tablespoon of flaxseed meal for each egg. For the oil, you can use coconut oil or any plant oil. Choose dairy-free chocolate chips to keep it creamy and sweet. Add a crunchy twist by mixing in nuts. Chopped walnuts or pecans pair well with pumpkin. You can also try different types of chocolate. Use white chocolate or even peanut butter chips for extra flavor. These small changes make your cupcakes unique and fun! For the complete recipe, check the Full Recipe section. To keep your pumpkin chocolate chip cupcakes fresh, store them in an airtight container. This helps maintain moisture. You can also wrap them in plastic wrap. If you want to keep them longer, you can use a freezer bag. Just remove as much air as possible to prevent freezer burn. You can freeze these cupcakes for up to three months. First, let them cool completely. Then, wrap each cupcake in plastic wrap. Place them in a freezer-safe bag. When you are ready to eat, thaw them in the fridge overnight. You can also warm them in the microwave for a few seconds. These cupcakes stay fresh at room temperature for about three days. If you store them in the fridge, they can last up to a week. Always check for signs of spoilage, like mold or an off smell. For the best taste, eat them within the recommended time. Enjoy your delicious treats! For the full recipe, refer to the earlier section. Yes, you can use fresh pumpkin. Start by roasting a small pumpkin. Cut it in half and scoop out the seeds. Roast the halves until soft. Once cooled, puree the flesh until smooth. This method gives a fresh taste. Just be aware that fresh pumpkin may have more moisture. Adjust your flour slightly if the batter seems too wet. To make these cupcakes healthier, consider these swaps: - Use whole wheat flour instead of all-purpose flour. - Replace half the sugar with applesauce or honey. - Use Greek yogurt in place of some oil to cut fat. - Add nuts or oats for extra fiber. These changes keep flavor while boosting nutrition. I love to decorate with cream cheese frosting. It pairs well with pumpkin. You can also sprinkle cinnamon on top. For a fun twist, try chocolate drizzle. Edible decorations, like mini chocolate pumpkins, can add flair. Keep it simple for a cozy, fall vibe. Absolutely! You can use the same recipe for muffins. Just pour the batter into a muffin tin instead of cupcake liners. Adjust the baking time to about 20-25 minutes. Check for doneness with a toothpick. For full instructions and ingredient details, refer to the Full Recipe. You learned how to make delicious pumpkin chocolate chip cupcakes. We covered the key ingredients, like pumpkin puree, sugars, and chocolate chips. I shared simple steps for mixing and baking. You also received tips for moist cupcakes and storing leftovers. Plus, we explored tasty variations, such as gluten-free and dairy-free options. Enjoy creating these treats! They’re perfect for any occasion. You can customize them to suit your taste. I hope this inspires you to bake and share. Happy baking!

Pumpkin Chocolate Chip Cupcakes

Indulge in the ultimate fall treat with these delicious Pumpkin Chocolate Chip Cupcakes! Bursting with cozy flavors, this easy recipe combines the rich taste of pumpkin and sweet chocolate chips, perfect for any occasion. In just 35 minutes, you can whip up a batch that will delight your family and friends. Click to discover how to make these irresistible cupcakes and enjoy a slice of autumn bliss!
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Ingredients
  

1 cup canned pumpkin puree

1/2 cup vegetable oil

1 cup brown sugar, packed

1/2 cup granulated sugar

3 large eggs

1 teaspoon vanilla extract

1 1/2 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon baking powder

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/4 teaspoon ground ginger

1/4 teaspoon salt

1 cup chocolate chips (semi-sweet or dark)

Instructions
 

Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.

    In a large mixing bowl, whisk together the pumpkin puree, vegetable oil, brown sugar, granulated sugar, eggs, and vanilla extract until smooth and creamy.

      In a separate bowl, sift together the all-purpose flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt.

        Gradually add the dry ingredients to the pumpkin mixture, stirring just until combined. Be careful not to overmix.

          Gently fold in the chocolate chips until evenly distributed throughout the batter.

            Divide the batter evenly among the prepared cupcake liners, filling each about 2/3 full.

              Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center comes out clean.

                Once baked, remove the cupcakes from the oven and let them cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

                  Optional: Once cooled, you can top them with a dollop of cream cheese frosting or a sprinkle of powdered sugar for added flair.

                    Prep Time: 15 minutes | Total Time: 35 minutes | Servings: 12 cupcakes

                      - Presentation Tips: Serve the cupcakes with a decorative fall-themed platter and garnish with a sprinkle of cinnamon on top or a sprig of mint for a pop of color.