As the leaves begin to change and the air turns crisp, my kitchen transforms into a cozy haven filled with the comforting scent of spices and baked treats. One such treasure that has made its way into my heart—and my recipe book—is the divine combination of chocolate and pumpkin. These Chocolate Pumpkin Cupcakes, adorned with a luscious pumpkin spice cream cheese frosting, are the quintessential indulgence for fall.

Imagine biting into a moist cupcake that balances the rich, decadent notes of chocolate with the warm earthiness of pumpkin. The first bite is an invitation to savor the season, while the delightful cream cheese frosting adds a creamy, tangy touch that makes these cupcakes truly unforgettable. Whether you’re looking to impress at a potluck, bring a sweet treat to a gathering, or simply enjoy a cozy afternoon at home, these cupcakes are sure to become a staple in your autumn repertoire. Let’s dive into this easy-to-follow recipe that will leave everyone asking for seconds!

Why are Chocolate Pumpkin Cupcakes a must-try?

Irresistible flavor: The blend of rich chocolate and warm pumpkin is a match made in heaven.
Easy to make: With simple ingredients and straightforward steps, even beginner bakers will shine.
Seasonal delight: Perfect for fall gatherings, these cupcakes embody the essence of the season.
Versatile options: Change it up by using dark chocolate cocoa or adding chocolate chips for extra texture.
Crowd-pleaser: Their rich taste and beautiful frosting make them a hit with friends and family alike.
Make-ahead: Bake a batch in advance and store them to enjoy all week long. Indulge in these delightful treats and elevate your baking game!

Chocolate Pumpkin Cupcake Ingredients

• Simplify your baking with these essentials!

For the Cupcakes

Unsalted Butter – Provides richness and moisture. Substitution: Use margarine for a dairy-free option.
Granulated White Sugar – Adds sweetness and contributes to the cupcake's structure. No substitutions required for this recipe.
Eggs (1 whole + 1 yolk) – Adds binding and leavening. Using room temperature eggs helps achieve a lighter texture.
Vanilla Extract – Enhances flavor depth. No substitute needed unless desired for flavor variation.
Whole Milk – Contributes moisture. Substitution: Almond milk for a dairy-free version.
Sour Cream – Improves texture and adds tartness. Substitution: Greek yogurt can be used for a healthier option.
Canned Pumpkin Puree – Adds moisture and flavor, enabling a chocolate-pumpkin combo. Use Libby's for the best results; homemade may be too watery.
All-Purpose Flour – Base structure for the cupcakes. Gluten-free flour can be experimented with but has not been tested.
Black Cocoa Powder – Provides intense chocolate flavor and a rich color. Regular cocoa powder can be substituted, but the flavor will differ.
Pumpkin Pie Spice – A blend of spices that enhances pumpkin flavor. Can be replaced with a mix of cinnamon, nutmeg, and ginger if unavailable.
Baking Powder and Baking Soda – Leavening agents that help the cupcakes rise. No substitutions necessary.
Salt – Balances sweetness and enhances flavor. Essential for the overall taste.

For the Pumpkin Cream Cheese Frosting

Canned Pumpkin Puree – Must be dried to remove excess liquid to prevent frosting splitting. Follow drying instructions carefully.
Unsalted Butter – Main ingredient for a fluffy texture. Use softened butter for best results.
Cream Cheese – Adds creaminess and tang. Cannot be substituted without affecting flavor.
Powdered Sugar – Sweetens and thickens the frosting. Sifting avoids lumps.

How to Make Chocolate Pumpkin Cupcakes

Preheat your oven to 350°F (175°C) and line a cupcake pan with 12 liners. This step ensures that your cupcakes bake evenly and don’t stick to the pan!
Cream together the softened unsalted butter and granulated white sugar in a large bowl until light and fluffy, about 1-2 minutes. This will help the cupcakes rise beautifully.
Add the whole egg, egg yolk, and vanilla extract. Mix until smooth and pale, providing a lovely base for your rich cupcakes.
Stir in the whole milk, sour cream, and canned pumpkin puree until everything is well combined. You'll notice a beautiful color as the pumpkin blends in!
In a separate bowl, whisk together the all-purpose flour, black cocoa powder, pumpkin pie spice, baking powder, baking soda, and salt. This dry mix will bring all the flavors together.
Gradually add the dry ingredients to the wet mixture, mixing until you have a smooth batter. The cocoa should blend seamlessly, creating a dark, luscious mix.
Divide the batter evenly among the prepared cupcake liners, filling each about ¾ full. This allows space for the cupcakes to rise without overflowing.
Bake in the preheated oven for 17-19 minutes or until a toothpick inserted into the center comes out clean. Let them cool in the pan for about 5 minutes before transferring to a cooling rack.
Prepare the frosting: Pat ½ cup of canned pumpkin puree with paper towels to reduce it to ¼ cup, removing excess liquid that can cause splitting.
Beat the softened unsalted butter in a mixing bowl until pale and fluffy, about 5-10 minutes. This will create a light and airy texture for your frosting.
Add the cold cream cheese to the butter and mix until the two are well combined. This base will add the creamy richness to your frosting.
Incorporate the dried pumpkin and pumpkin pie spice, and gradually add the sifted powdered sugar until the frosting is smooth and airy. You'll want it to be thick enough to pipe.
Pipe the frosting onto the completely cooled cupcakes using a piping bag for a beautiful presentation. Enjoy your creations!

Optional: Garnish with a sprinkle of pumpkin pie spice on top for an extra touch.
Exact quantities are listed in the recipe card below.

Chocolate Pumpkin Cupcakes Variations

Explore delightful twists to customize your Chocolate Pumpkin Cupcakes and make them uniquely yours!

Dark Chocolate: Substitute dark chocolate cocoa powder for a richer, more intense chocolate flavor that deepens the overall taste.
Chocolate Chips: Incorporate half a cup of chocolate chips into the batter for pockets of melted chocolate that create an irresistible texture.
Nutty Crunch: Add chopped walnuts or pecans to the batter for a delightful crunch that enhances the cupcake's flavor and creates a wonderful contrast.
Spice it Up: Boost the warmth by adding a pinch of cayenne pepper to the batter for a subtle heat that wonderfully complements the sweetness.
Dairy-Free Option: Use coconut cream or a vegan cream cheese alternative for the frosting to make your cupcakes dairy-free while still retaining a creamy texture.
Pumpkin Spice Swirl: Instead of a full frosting layer, swirl in a layer of pumpkin spice cream cheese for a visually stunning and deliciously spiced cupcake.
Floating Flavors: Make a small hole in the center of the baked cupcakes and fill them with a spoonful of peanut butter or Nutella for a surprise treat in every bite.
Gluten-Free Love: Experiment with a gluten-free flour blend for those with dietary restrictions; just ensure you use a blend that includes xanthan gum for best results.

These variations invite you to get creative in the kitchen, ensuring each batch of cupcakes is as special as the occasion you're celebrating!

How to Store and Freeze Chocolate Pumpkin Cupcakes

Fridge: Store leftover cupcakes in an airtight container in the refrigerator for up to 3 days to maintain their moisture and flavor.

Freezer: Wrap individual cupcakes tightly in plastic wrap, then place them in a freezer-safe bag for up to 3 months. Thaw them overnight in the fridge before enjoying.

Reheating: To bring cupcakes back to life, let them sit at room temperature for 30 minutes or warm them briefly in the microwave for a softer texture.

Frosting Storage: Store any leftover pumpkin spice cream cheese frosting in an airtight container in the fridge for up to 5 days. Give it a good stir before using again.

Make Ahead Options

These Chocolate Pumpkin Cupcakes are perfect for busy home cooks looking to save time during the week! You can prepare the cupcake batter up to 24 hours in advance and store it in an airtight container in the refrigerator. To maintain the cupcakes' moisture and flavor, avoid mixing the dry ingredients until you’re ready to bake. Additionally, the cupcakes can be baked up to 3 days ahead; simply store them in an airtight container at room temperature. When ready to serve, prepare the pumpkin spice cream cheese frosting and pipe it onto the cooled cupcakes for a fresh, indulgent treat that's just as delicious as if you made them that day!

Expert Tips for Chocolate Pumpkin Cupcakes

Room Temperature Ingredients: Ensure all wet ingredients, particularly eggs and milk, are at room temperature. This helps achieve a light and fluffy texture in your cupcakes.
Thoroughly Dry Pumpkin: Carefully dry the canned pumpkin puree to avoid splitting in your cream cheese frosting. A damp frosting will prevent it from holding its shape.
Beat Butter Well: For a light and airy frosting, beat the unsalted butter until pale and fluffy before adding the cream cheese. This creates the ideal base for your pumpkin cream cheese frosting.
Cool Completely: Allow your cupcakes to cool completely before frosting. This prevents the frosting from melting and ensures a perfect presentation for your delightful Chocolate Pumpkin Cupcakes.
Avoid Overmixing: Mix your batter just until smooth. Overmixing can lead to tough cupcakes instead of the tender, moist treats we desire.
Add Variations: Feel free to experiment by incorporating dark chocolate cocoa or adding chocolate chips for extra texture and taste.

What to Serve with Chocolate Pumpkin Cupcakes?

As the aroma of these delightful cupcakes fills your kitchen, you'll want to consider what to pair with them for a memorable fall gathering.

Spiced Chai Tea: The warm spices in chai beautifully complement the pumpkin flavors and create a comforting experience with each bite.
Vanilla Ice Cream: A scoop adds creamy decadence, balancing the rich chocolate and spiced notes of the cupcakes. Together, they evoke the essence of a cozy autumn evening.
Salted Caramel Sauce: Drizzling this over your cupcakes elevates them to a luxurious treat that enhances the sweetness and adds a touch of savory contrast.
Cranberry Sauce: The tartness of cranberry provides a refreshing pop, contrasting with the sweetness of the cupcakes for a surprising twist.
Candied Nuts: The crunchiness of these nuts brings texture to every bite, while their sweetness enhances the dessert’s overall flavor profile.
Pumpkin Spice Latte: This classic fall drink pairs perfectly for a festive dessert experience, creating a delightful, seasonal taste that everyone will love.
Hot Apple Cider: The warmth and fruity notes of apple cider will harmonize with the spices in your cupcakes, making for a wonderfully nostalgic pairing.
Chocolate Ganache: For the chocolate lovers, a rich ganache can be a decadent topping choice, amplifying the chocolate experience in every bite.
Seasonal Fruit Salad: A refreshing mix of seasonal fruits adds a light contrast, bringing brightness to the table and balancing the sweetness of the cupcakes.

Chocolate Pumpkin Cupcakes Recipe FAQs

How do I know if my canned pumpkin puree is the right consistency?
You want your pumpkin puree to be thick and without excess water. The ideal consistency for baking is similar to that of mashed potatoes, not runny. If you’re using homemade pumpkin puree, be sure to drain it well, as excess liquid can result in a soggy cupcake.

How should I store leftover Chocolate Pumpkin Cupcakes?
Absolutely! Store leftover cupcakes in an airtight container in the refrigerator for up to 3 days. If you want them to maintain their moisture, let them come to room temperature before serving them again—this will take about 30 minutes out of the fridge.

Can I freeze Chocolate Pumpkin Cupcakes?
Yes indeed! To freeze, wrap each cupcake tightly in plastic wrap and then place them in a freezer-safe zip-top bag. They can be stored in the freezer for up to 3 months. When you're ready to enjoy, simply thaw them overnight in the fridge and bring them to room temperature before eating. Enjoy!

What can I do if my pumpkin cream cheese frosting is too runny?
If you find your frosting is too runny, it could be due to moisture in the pumpkin puree. To fix it, place the frosting in the refrigerator for about 30 minutes to firm up. If needed, you can gradually add more powdered sugar to thicken it. Make sure to incorporate the sugar slowly and mix thoroughly to avoid lumps.

Are there any common allergies associated with this recipe?
Yes, this recipe does contain common allergens. Be mindful of the eggs and dairy (butter and cream cheese), which many people are allergic to. For an allergen-friendly option, you can substitute the butter with margarine and use dairy-free cream cheese. Be sure to check ingredient labels carefully if you’re preparing for someone with allergies.

Can I use regular cocoa powder instead of black cocoa powder?
Certainly! You can substitute regular cocoa powder for black cocoa powder, but keep in mind the flavor will be slightly different. Black cocoa gives a deeper, richer taste and a strikingly dark color to your cupcakes, while regular cocoa will yield a milder chocolate flavor. If you use regular cocoa, you may want to add a little more to achieve your desired flavor.