Description

These Chocolate Pumpkin Cupcakes are the perfect fall dessert—rich chocolate cake infused with pumpkin spice and topped with a luscious pumpkin cream cheese frosting. Moist, cozy, and festive, they’re a crowd-pleasing treat for autumn gatherings, holiday tables, or an afternoon coffee break.

Ingredients

Scale

For the Cupcakes:

¼ cup unsalted butter, softened
¾ cup granulated sugar
1 large egg, at room temperature
1 egg yolk, at room temperature
1 tsp vanilla extract
¼ cup whole milk, at room temperature
¼ cup sour cream, at room temperature
½ cup canned pumpkin puree
1 cup all-purpose flour, sifted
¼ cup + 2 tbsp black cocoa powder (or regular cocoa), sifted
2 ½ tsp pumpkin pie spice
½ tsp baking powder
½ tsp baking soda
¼ tsp salt

For the Pumpkin Cream Cheese Frosting:

½ cup canned pumpkin puree (pressed/dried to ¼ cup)
1 cup unsalted butter, softened
4 oz cream cheese, cold
2 tsp pumpkin pie spice
3 cups powdered sugar, sifted

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Instructions

Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
In a large bowl, cream butter and sugar until fluffy (1–2 minutes).
Add egg, egg yolk, and vanilla; beat until smooth.
Mix in milk, sour cream, and pumpkin puree.
In another bowl, whisk flour, cocoa, pumpkin spice, baking powder, baking soda, and salt.
Fold dry ingredients into wet until smooth (do not overmix).
Divide batter into liners, filling about ¾ full.
Bake 17–19 minutes, or until a toothpick comes out clean. Cool completely on a wire rack.
For frosting: Press pumpkin puree with paper towels to remove excess moisture. Beat butter 5–10 minutes until pale. Add cream cheese and mix until smooth. Stir in pumpkin puree and pumpkin spice.
Gradually beat in powdered sugar until fluffy. Pipe generously onto cooled cupcakes.

Notes

Dry pumpkin puree well before adding to frosting to avoid runniness.

Use cold cream cheese for thick, pipeable frosting.

Sprinkle frosted cupcakes with cinnamon sugar, shaved chocolate, or nuts for garnish.

For flat tops (easier frosting), gently press cupcakes with a spoon while warm.

Make mini cupcakes by baking 10–12 minutes.

Prep Time: 20 minutes
Cook Time: 18 minutes
Category: Dessert
Method: Baking
Cuisine: American