Chocolate Pumpkin Cupcakes are one of my favorite fall treats. I love how the richness of chocolate pairs perfectly with the subtle sweetness of pumpkin, creating a moist and flavorful cupcake that feels both comforting and indulgent. They’re a wonderful dessert to make for autumn gatherings, Halloween parties, or simply when I’m craving something sweet and seasonal.

Why You’ll Love This Recipe

I enjoy this recipe because it’s incredibly easy to make, and the pumpkin keeps the cupcakes soft and moist without needing a lot of extra oil. I like that the flavor is a balance of rich chocolate with a gentle hint of spice from the pumpkin, making every bite cozy and satisfying. They taste great on their own, but I also love topping them with a creamy frosting for a festive finish.

Ingredients

For the Cupcakes:
1 cup all-purpose flour
1/2 cup cocoa powder
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 cup granulated sugar
1/2 cup brown sugar
1/2 cup vegetable oil
2 large eggs
1 teaspoon vanilla extract
1 cup pumpkin puree
1/2 cup milk (dairy or plant-based)

For the Frosting (optional):
1/2 cup unsalted butter, softened (or vegan butter)
2 cups powdered sugar
1/4 cup cocoa powder
2–3 tablespoons milk
1 teaspoon vanilla extract

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Prepare the Cupcakes:
I preheat my oven to 350°F (175°C) and line a muffin tin with cupcake liners.
In a medium bowl, I whisk together the flour, cocoa powder, baking soda, baking powder, salt, cinnamon, and nutmeg.
In a large bowl, I whisk the sugars, oil, eggs, and vanilla until smooth. I stir in the pumpkin puree and milk.
I gradually add the dry ingredients to the wet mixture, stirring until just combined.
I divide the batter evenly among the liners, filling them about 2/3 full.
I bake for 18–20 minutes, or until a toothpick inserted in the center comes out clean. I let the cupcakes cool completely before frosting.

Make the Frosting:
I beat the butter until creamy, then add powdered sugar, cocoa powder, vanilla, and milk until smooth and fluffy.
I spread or pipe the frosting over the cooled cupcakes.

Servings and Timing

This recipe makes about 12 cupcakes. Prep time is 15 minutes, bake time is 20 minutes, and cooling/frosting adds another 20 minutes.

Variations

I like to:

• Add chocolate chips to the batter for extra richness.

• Use cream cheese frosting instead of chocolate for a tangy-sweet twist.

• Sprinkle crushed pecans or walnuts on top for crunch.

• Drizzle with caramel sauce for a decadent finish.

Storage/reheating

I store the cupcakes in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. To enjoy them warm, I microwave a cupcake for about 10 seconds before eating (without frosting).

FAQs

Can I make these cupcakes ahead of time?

Yes, I often bake them a day in advance and frost them right before serving.

Can I freeze Chocolate Pumpkin Cupcakes?

Yes, I freeze unfrosted cupcakes for up to 2 months. I thaw them at room temperature before adding frosting.

Can I make this recipe vegan?

Yes, I use flax eggs, plant-based milk, and vegan butter for frosting to keep them fully vegan.

Do I have to use both sugars?

I like using both for depth of flavor, but I can use only granulated sugar if I prefer.

Can I make this recipe gluten-free?

Yes, I substitute a 1:1 gluten-free flour blend with great results.

Conclusion

Chocolate Pumpkin Cupcakes are a moist, rich, and festive dessert that I love baking in the fall. The combination of chocolate and pumpkin creates a flavor that’s both cozy and indulgent, making them perfect for holidays, parties, or just a sweet seasonal treat.