I love this time of year especially for the smells and tastes of fall. One of my most favorite things to do this time of year is spend as much time as possible in the kitchen…cooking and baking and sharing my love of it to those around me.
One of my most requested fall recipes are these cupcakes. I get asked for this recipe all the time. This is usually what I am asked to bring for holiday gatherings. TO. DIE. FOR. Seriously! They are moist, flavorful, and ridiculously easy to make.
Go ahead and do yourself a favor and whip these puppies up…everyone will love you and you will love how quick and easy it was. Keep reading for the recipe.
Pumpkin Chocolate Cupcakes
Prep Time: 12 minutes
Cook Time: 17-22 minutes
Ingredients (18-24 cupcakes)
- 4 large eggs
- 2 C. sugar
- 2 tsp. pure vanilla extract
- 1 C. vegetable oil
- 2 C. flour
- 2 tsp. baking soda
- 2-3 tsp. pumpkin pie spice or cinnamon
- 1/2 tsp salt
- 1-15oz. can 100% pumpkin
- 2 C. chocolate chips
Pre heat oven to 350 degrees and line muffin tins with cupcake liners.
Add a heaping Tablespoon of flour to the chocolate chips and mix well (this step keeps the chocolate chips from sinking to the bottom of the cupcakes). Sift together the additional flour, baking soda, pumpkin pie spice, and salt; set aside.
Combine sugar and oil and mix well. Add eggs one at a time, mixing well between each addition. Add vanilla and pumpkin and mix well.
Slowly add in dry ingredients until just combined.
Fold in chocolate chips.
Fill cupcake liners 3/4 full of batter and bake for *17-22 minutes or until toothpick inserted in the middle of a cupcake comes out clean.
Let cool and frost or skip the frosting and enjoy as a muffin.
*Oven temps vary, check muffins a few minutes before to avoid over baking.
*You can find the recipe for the Worlds Bestest Cream Cheese frosting here.*
I hope you enjoy these cupcakes as much as we do!
~Be Blessed and be a Blessing~
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