The first time I made Chocolate Pumpkin Cupcakes, it was purely on a whim during a rainy October afternoon. I had leftover pumpkin purée from pie-making and an almost guilty stash of cocoa powder calling my name. The result? A batch so decadent, moist, and warmly spiced that my kids couldn’t stop “taste-testing” them before they’d even cooled. There’s something magical about how the earthy sweetness of pumpkin blends with the richness of chocolate — a pairing that instantly feels like autumn in every bite. If you’ve already fallen in love with fall flavors in treats like Fudgy Pumpkin Chocolate Chip Bars or Pumpkin Chocolate Chip Cookies, these cupcakes will be your new obsession.
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Why You’ll Love These Chocolate Pumpkin Cupcakes
Moist and Tender Crumb – Thanks to pumpkin purée, these cupcakes stay incredibly soft for days without drying out.
Deep Chocolate Flavor – Cocoa powder and melted chocolate give each bite a rich, almost brownie-like intensity.
Warm Pumpkin Spice – Cinnamon, nutmeg, and cloves bring a cozy, seasonal aroma that fills your kitchen while baking.
Perfectly Balanced Sweetness – They’re sweet enough to satisfy dessert cravings but still let the pumpkin’s natural flavor shine.
Baking these cupcakes is as much about the experience as the final treat. The batter comes together quickly, the scent fills your home with pure autumn comfort, and once they’re topped with silky frosting, they look bakery-worthy without any fuss. Whether you’re planning a cozy weekend bake or prepping for a fall gathering, these Chocolate Pumpkin Cupcakes are a surefire crowd-pleaser. And trust me, one batch might not be enough — they tend to disappear fast.
Ingredients for Chocolate Pumpkin Cupcakes
The secret to irresistible Chocolate Pumpkin Cupcakes is starting with the right ingredients. Fresh, quality items make all the difference in flavor, texture, and how beautifully your cupcakes rise. Below is everything you’ll need for both the cupcakes and the frosting, along with a few helpful notes.
Cupcake Ingredients
- All-Purpose Flour – Provides structure while keeping the crumb soft.
- Unsweetened Cocoa Powder – Use a good-quality cocoa for deep, chocolatey flavor.
- Pumpkin Purée – Freshly roasted or canned, but make sure it’s pure pumpkin, not pie filling.
- Granulated Sugar – Balances the cocoa’s bitterness.
- Brown Sugar – Adds moisture and a subtle molasses note.
- Vegetable Oil – Keeps the cupcakes moist without overpowering the pumpkin.
- Eggs – Room temperature for the best texture.
- Baking Powder & Baking Soda – The perfect lift combo.
- Salt – Enhances every flavor.
- Pumpkin Pie Spice – Cinnamon, nutmeg, cloves, and ginger for that classic fall warmth.
If you’ve ever made Pumpkin Bars or Pumpkin Brownies, you’ll notice this flavor combination hits that same cozy, spiced sweetness — only this time in cupcake form.
Frosting Ingredients
- Unsalted Butter – Softened to room temperature for smooth mixing.
- Cream Cheese – Brings tangy richness to balance the chocolate and spice.
- Powdered Sugar – For sweetness and stability.
- Vanilla Extract – Adds depth to the frosting flavor.
- Pumpkin Purée – For an autumn twist in the frosting; make sure to blot excess moisture before adding.
- Pumpkin Pie Spice – Just a pinch for aroma and color.
By preparing everything ahead of time, your cupcake baking process will be quick and stress-free. This recipe uses ingredients you probably already have in your pantry once pumpkin season rolls around, which means you can whip these up whenever the craving strikes.
How to Make Chocolate Pumpkin Cupcakes
These Chocolate Pumpkin Cupcakes come together in just a few simple steps, making them perfect for a weekend bake or a last-minute fall dessert. Follow this method for a smooth process and bakery-style results.
Step 1: Prepare Your Baking Setup
Preheat your oven to 350°F (175°C) and line a 12-cup muffin pan with paper liners. This keeps the cupcakes from sticking and makes cleanup easy.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together flour, cocoa powder, pumpkin pie spice, baking powder, baking soda, and salt. This ensures everything is evenly distributed before adding to the wet ingredients.
Step 3: Combine the Wet Ingredients
In a large mixing bowl, whisk pumpkin purée, granulated sugar, brown sugar, vegetable oil, and eggs until smooth. You’ll notice the batter smells warm and inviting — a lot like Pumpkin Cinnamon Rolls just before baking.
Step 4: Bring It All Together
Gradually add the dry mixture to the wet ingredients, stirring gently until just combined. Avoid overmixing to keep the cupcakes light and fluffy.
Step 5: Fill and Bake
Scoop the batter evenly into the muffin cups, filling each about two-thirds full. Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean. Your kitchen will smell like pure autumn comfort — similar to when you’re brewing a fresh Pumpkin Cold Foam for your coffee.
Step 6: Cool Before Frosting
Let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely. This prevents the frosting from melting when you spread it on top.
With the cupcakes baked and cooled, you’re ready for the best part — adding the luscious pumpkin cream cheese frosting that ties everything together.
Pro Tips for the Best Chocolate Pumpkin Cupcakes
Even though this recipe is simple, a few extra touches can elevate your cupcakes from great to unforgettable.
Use Room Temperature Ingredients – Butter, cream cheese, and eggs should all be at room temperature to mix smoothly and create a consistent texture.
Blot Pumpkin Purée for the Frosting – Pumpkin contains a lot of moisture, which can make frosting runny. Use a paper towel to remove excess liquid before mixing.
Whip the Butter First – Before adding powdered sugar, whip the butter until light and fluffy. This creates an airy base that blends beautifully with cream cheese and pumpkin.
Fix Frosting Texture – If your frosting feels too soft, pop it in the fridge for 10 minutes. Tricks like these (and more in our Secret Ingredient for Frosting) can save the day.
Mind the Sweetness – Pumpkin naturally mutes strong chocolate flavors, so taste-test your frosting and adjust sugar levels to your liking.
For frosting perfection, you can also learn from troubleshooting tips like those in Why Is My Peanut Butter Frosting Not Smooth? — the same principles apply to cream cheese frostings.
Conclusion
Chocolate Pumpkin Cupcakes aren’t just another fall dessert — they’re the kind of treat that brings people together. The rich chocolate base, spiced pumpkin aroma, and tangy pumpkin cream cheese frosting create a flavor combination that’s both comforting and indulgent. Whether you’re baking for a cozy weekend at home, a festive fall party, or simply to treat yourself, these cupcakes are sure to be a hit.
Once you’ve tried them, you might find yourself making them as often as pumpkin pie or spiced lattes. And if you’re anything like me, you’ll be looking for excuses to bake “just one more batch.”
Print
Chocolate Pumpkin Cupcakes:
- Total Time: 35 minutes
- Yield: 12 cupcakes 1x
- Diet: Vegetarian
Description
Moist chocolate cupcakes infused with pumpkin spice, topped with a tangy pumpkin cream cheese frosting — the ultimate fall dessert.
Ingredients
1 cup all-purpose flour
1/3 cup unsweetened cocoa powder
2 tsp pumpkin pie spice
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 cup pumpkin puree
1/2 cup granulated sugar
1/2 cup brown sugar
1/2 cup vegetable oil
2 large eggs
1 tsp vanilla extract
1/2 cup unsalted butter (softened)
8 oz cream cheese (softened)
3 cups powdered sugar
1/2 tsp pumpkin pie spice (for frosting)
Instructions
1. Preheat oven to 350°F (175°C) and line a muffin pan with paper liners.
2. Whisk flour, cocoa, pumpkin pie spice, baking powder, baking soda, and salt in a bowl.
3. In another bowl, whisk pumpkin puree, both sugars, oil, eggs, and vanilla until smooth.
4. Add dry ingredients to wet ingredients and stir until just combined.
5. Fill liners two-thirds full and bake for 18–22 minutes until a toothpick comes out clean.
6. Cool completely before frosting.
7. Beat butter until fluffy, then add cream cheese and mix until smooth.
8. Mix in pumpkin pie spice and powdered sugar until creamy.
9. Frost cooled cupcakes generously.
Notes
For best results, blot pumpkin puree with paper towels to remove excess moisture before adding to the frosting.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 320
- Sugar: 32g
- Sodium: 160mg
- Fat: 16g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 45mg