Chocolate Chip Pumpkin Cupcakes with Cream Cheese Frosting

It’s that time of year where we need all things pumpkin because everything pumpkin is delicious. These chocolate chip pumpkin cupcakes are tender and perfectly spiced with the most luscious cream cheese frosting!

My dear friend Lisa makes the most spectacular chocolate chip pumpkin cupcakes and always gifts me some every fall. She’s the type of human being that you want in your corner. Not because she makes dang good cupcakes, not because she’s a fighter (which she is after battling cancer), and not even because of some special talent or anything. She’s the lifelong, loyal, completely genuine woman that all women should strive to be.

When we first moved and were so lost and bummed that we couldn’t (and still haven’t) found a home to settle into she showed up with another friend bearing these cupcakes as a reminder that I and my family are seen and loved even when we don’t live by each other. I just cried when I opened the door. I love her and I think she makes the best pumpkin cupcakes ever so I had no choice but to share them with all of you.

They are perfectly balanced with flavor, texture and the frosting is literally the icing on top. Best. Pumpkin. Cupcake. I promise.

What You Need to Make Pumpkin Chocolate Chip Cupcakes

Grab a can of pumpkin from the grocery store and I’m willing to bet you have the rest of the ingredients already! Here is everything you will need:

For the Cupcakes

• Wet Ingredients: Eggs, Sugar, Pumpkin, Water and Oil
• Dry Ingredients: Flour, Baking Soda, Baking Powder, Salt. Ground Cloves and Cinnamon
• Mini Chocolate Chips

For the Frosting

• Cream Cheese: I’ve had the best results with full fat Philadelphia brand cream cheese.
• Butter: Make sure it is softened to room temperature.
• Powdered Sugar: Adds the sweetness and structure to the frosting.
• Vanilla Extract: Adds flavor
• Milk: Helps the frosting be a little more creamy.

The details and measurements for each ingredient can be found down at the end of the post.

How to Make Chocolate Chip Pumpkin Cupcakes

You’re just a few steps away from the most delicious pumpkin cupcakes of your life! Here is a step-by-step guide to making the cupcakes:

1. Prep: Preheat the oven to 350 degrees F and line a muffin tin with paper liners.
2. Combine: Start by mixing the eggs and sugar together until well combined. Then add the rest of the wet ingredients and blend thoroughly.
3. Mix: Add all the dry ingredients into the bowl with the wet ingredients and mix until just combined. Then fold in the mini chocolate chips.
4. Bake: Fill the cupcake liners in the muffin pan 2/3 full and then bake the cupcakes for 17-19

Weekly Menu Plan – Sep. 23 to Sep. 29

Do you feel autumn rolling in? It brings me so much joy! We are bringing you a week full of cozy dinner meals with this weekly menu plan!

Monday: Creamy Zucchini Sausage Casserole

Tuesday: Cashew Chicken

Wednesday: Easy Beef Ragu Pasta

Thursday: Chicken Pot Pie

Friday: LEFTOVERS

Saturday: Taco Casserole

Sunday: Flank Steak

READ: Weekly Menu Plan – Sep. 23 to Sep. 29

Creamy orange sherbet is an old-fashioned frozen treat that I always associate with trips to visit my grandmother when I was a child. She loved sherbet and it was often found in her freezer.

Orange Sherbet

Orange sherbet is traditionally made with orange juice and milk, however, we’ve found that we like it best when made with heavy cream. It’s a richer combination of “ice cream” and “sherbet” when made this way.

Feel free to make this sherbet recipe with whatever dairy you happen to have on hand though, as it’s still tasty when made with just milk or with half and half in place of the cream.

Have you had orange sherbet punch? My mom made it for “fancy” occasions when we were growing up.

You can make an individual sherbet punch by filling a glass about halfway with pineapple juice, adding a scoop of sherbet, and then topping it off with lemon-lime soda. Stir gently, and enjoy!

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Chunks of tender chicken, crunchy dill pickles, fresh green onions, and parsley are tossed with a creamy, tangy, dill pickle dressing to make this chicken salad. Served with crackers and chips, layered in a sandwich or a lettuce wrap, or eaten with a fork, dill pickle chicken salad is a big win for pickle lovers.

Pickle Chicken Salad

I am fairly certain that I will never tire of dill pickles – and that includes recipes that call for an abundance of them. There’s something extra fun about adding salty, sour pickle crunch to salads, dips, pasta, sauces, and more.

Do you love pickles? If so, then Dill Pickle Dip is especially for you. I’ve dipped hundreds of carrot sticks into this deliciousness over the past few years and I like it just as much now as I did the first time I made it.

Supercharge your cookout side dish game with this Dill Pickle Potato Salad. Classic tender potato salad gets a glow-up with scandalous amounts of dill pickles, pickle relish, pickle seasonings, and hard-boiled eggs.

Dill Pickle Soup is a creamy, potato chowder-style soup, loaded with dill pickles and plenty of flavor. I can pretty much guarantee that

Fresh, juicy peaches are tossed with cinnamon sugar and then baked inside a buttery, flaky crust to make this easy Peach Galette. You only need six ingredients to make it and it never fails to impress.

What is a galette?

The first galette I ever made was peach and I loved it from the first bite. A galette is lighter than a pie, not at all heavy with fruit or overly sweet with sugar. I love this method of baking fruit.

The beauty of a galette is that it doesn’t need to be perfect at all. It’s a simple crust topped with fresh fruit. Fold the sides in to contain the fruit and its juices as it bakes.

Galettes are one of those desserts that we call “rustic” and we get away with making them as messy as we like. No-pressure desserts are my favorite!

Peach Galette

To make this peach galette, you’ll need the following ingredients:

• fresh peaches
• flour
• salt
• butter
• sugar
• cinnamon
• water