Pumpkin Cupcakes

There has been a plethora of pumpkin recipes showing up on food blogs everywhere. I didn’t know there was so much you could do with pumpkin…or that there were so many other people that love pumpkin like I love pumpkin.

Growing up, we knew it was fall when my mom would break out this recipe. These were, and still are, a family favorite. I make these quite a bit myself when the air turns crisp. This time I halved the batter and added mini chocolate chips to one half. I frosted those with chocolate frosting rather than the traditional cream cheese frosting we use.

Pumpkin (Chocolate Chip) Cupcakes
Makes approx. 18 cupcakes

3/4 c unsalted butter, room temperature (1 1/2 sticks)
1 c sugar
2 eggs
1 1/2 c flour
1 t baking soda
1 t baking powder
1/4 t salt
1/2 t cinnamon
1 c pureed pumpkin
1/4 – 1/3 c mini chocolate chips (optional)

1. Preheat oven to 350. Line muffin tin with cupcake papers.
2. Measure out flour, baking soda, baking powder, salt and cinnamon into a small bowl. Whisk to combine and set aside.
3. In a larger bowl, cream the butter and sugar together until light and fluffy. Add the eggs, one at a time, mixing briefly after each addition. Add half the flour and mix until most of it is incorporated in the batter. Add all of the pumpkin and mix until most of the streaks are gone. Mix in the rest of the flour. The batter will be really thick. If using chocolate chips, fold them in at this point.
4. Fill the cups 2/3 full. Bake for 18 – 20 minutes or until an inserted toothpick comes out clean. Cool in muffin tins for 5 minutes. Transfer cupcakes to wire rack to finish cooling. Frost with your favorite cream cheese or chocolate frosting.

I don’t really have a recipe for my cream cheese frosting. I use 8 oz of cream cheese, 4 T of butter and then however much powdered sugar I like. I just mix until I get it to the sweetness I want.