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Chocolate Pumpkin Cupcake

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Chocolate Pumpkin Cupcakes are rich, moist, and full of cozy fall flavors. The combination of chocolate and pumpkin creates a perfectly balanced dessert that’s both comforting and indulgent, making them a great choice for autumn gatherings, Halloween parties, or anytime you want a seasonal treat.

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

Instructions

  1. Preheat oven to 350°F (175°C) and line a muffin tin with cupcake liners.
  2. In a medium bowl, whisk together flour, cocoa powder, baking soda, baking powder, salt, cinnamon, and nutmeg.
  3. In a large bowl, whisk sugars, oil, eggs, and vanilla until smooth. Stir in pumpkin puree and milk.
  4. Gradually add dry ingredients to wet ingredients, stirring until just combined.
  5. Divide batter evenly among liners, filling about 2/3 full.
  6. Bake for 18–20 minutes, or until a toothpick inserted in the center comes out clean. Cool completely before frosting.
  7. For the frosting: Beat butter until creamy. Add powdered sugar, cocoa powder, vanilla, and milk, mixing until smooth and fluffy. Spread or pipe over cooled cupcakes.

Notes

Add chocolate chips to the batter for extra richness.

Use cream cheese frosting for a tangy-sweet variation.

Top with crushed pecans or walnuts for crunch.

Drizzle with caramel sauce for a decadent finish.

Nutrition

Find it online: https://yumntasty.com/chocolate-pumpkin-cupcake/