Chocolate Pumpkin Cupcakes | Easy Halloween & Fall Cupcakes | RECIPE

pumpkin puree

🥗Healthier: butternut squash puree

💰Cheaper: canned pumpkin

Canned pumpkin is often more affordable and readily available.

cream cheese

🥗Healthier: Greek yogurt

💰Cheaper: ricotta cheese

Greek yogurt provides a tangy flavor with fewer calories.

chocolate chips

🥗Healthier: dark chocolate chips

💰Cheaper: chocolate chunks

Chocolate chunks can be less expensive and still melt well.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: cake flour

Cake flour can yield a lighter texture for cupcakes.

Place the flour, sugar, cocoa powder, pumpkin pie spice, baking powder, baking soda, and salt in a large bowl and mix together.

Add milk, vegetable oil, 2 eggs, vanilla extract, and canned pumpkin; mix with an electric mixer until combined.

Add boiling water and mix until well combined.

Line 2 muffin tins with muffin liners and divide the batter evenly between the muffin holes.

Bake at 350°F for about 20 to 25 minutes or until a skewer inserted into the center comes out clean.

Cool completely.

To make the frosting, beat butter, cream cheese, and canned pumpkin with an electric mixer until fluffy.

Add vanilla extract and powdered sugar, then beat until fluffy and desired shade of orange is reached.

Pipe the frosting onto the cooled cupcakes and top with a little pumpkin cake pop.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens