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

Healthy Pumpkin Oatmeal Mug Cake

Satisfy your pumpkin cravings with this easy and guilt-free mug cake recipe. Made with protein powder, oats and other wholesome ingredients, this pumpkin mug cake is the perfect quick and healthy treat!

This baked oatmeal recipe can be a quick and healthy breakfast or a sweet dessert at night. We add protein powder so you get over 20 grams of protein and it’s naturally gluten-free.

I have been experimenting with these baked oatmeal mug cakes. We have peanut butter mug cake and a chocolate chip cookie version. They are one of my new favorite ways to kick off my day with a protein packed breakfast!

Ingredients for Pumpkin Mug Cake

You only need 7 ingredients to make this pumpkin mug cake recipe. I’m going to briefly review each ingredient here. Keep scrolling down to the recipe card for all the measurements.

• Old-Fashioned Oats: We like the texture of old fashioned oats, but you could use quick oats or even oat flour.
• Milk: You can use any type of milk you want. You could even use almond milk or oat milk if you want to keep it dairy-free.
• Baking Powder: This will give your cake its rise and fluffiness.
• Vanilla Protein Powder: It’s much more common for people to have vanilla protein powder but if you have pumpkin protein powder, that’s even better. Any brand works great! We have been loving Just Ingredients lately!
• Brown Sugar: adds a little sweetness, and can be substituted with honey or maple syrup if you want a natural sweetener
• Pumpkin Pie Spice: adds all those warm pumpkin pie flavors you love including cinnamon, ginger, cloves, allspice and nutmeg
• Pumpkin Puree: Be sure you get pumpkin puree and not pumpkin pie filling.

Variations and Mix-Ins

Just like with a classic pumpkin pie, I love this pumpkin pie mug cake with a dollop of whipped cream on top and a little sprinkle of extra cinnamon. You can also add other mix-ins or toppings. Here are few ideas:

• Chocolate Chips
• Pecans
• Dried Fruit – raisins, craisins, etc.
• Cinnamon Chips
• Walnuts
• Nutella
• Nut Butter

How to Make a Pumpkin Mug Cake

The steps for making this baked oatmeal mug cake are simple!

1. Prep: Preheat oven to 350 degrees F.
2. Blend: Add the ingredients to a blender and blend until it is smooth. It will be a thick batter.
   • Optional: Stir in whatever mix-ins you are adding (see ideas below).
3. Pour: Pour the batter into an oven-sa

Cinnamon Crumb Pumpkin Coffee Cake Recipe

My feelings for coffee cake run deep, so I absolutely had to make a pumpkin version of my coffee cake recipe with a cinnamon crumb streusel topping and maple glaze.

Soooo we should talk about how much I love coffee cake because after posting the best coffee cake, and coffee cake muffins, it’s becoming obvious that I’ve got a little obsession. And how could I not? The crumb topping is like the most perfect streusel ever and I’m not exaggerating. It’s got this tiny little hint of salt that you have to taste to understand the goodness. But on top of that, the pumpkin cake is so full of flavor and so tender soft that you just can’t help but take bite after bite.

Pumpkin pie cake has long been a favorite on our blog and I know this is ridiculous but for years I’ve been wondering how I could create a from scratch breakfast version. Obviously things got a little out of hand as that cinnamon topping came into play but I’m certain you’re going to be making this pumpkin coffee cake year after year. In fact, I insist you do. It may sound silly but one of the best gifts you can give your kids is a family tradition. You’d be surprised how much it will mean to them in the future.

Reasons You’ll Love this Pumpkin Coffee Cake Recipe

• Drizzled with a maple glaze
• Thick and perfect cinnamon crumb topping
• Fantastic blend of warm fall flavors
• Indulgent for breakfast and scrumptious for dessert
• Super soft, moist and tender
• Best of all, so easy and quick to make

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Insanely Delicious Pumpkin Lava Cake

The recipe that has been hurting my brain for 4 years is finally here. Our insanely delicious pumpkin lava cake is going to blow up Christmas desserts for the rest of eternity. 

Aren’t you a little like me? You get to that big Christmas meal and go back and forth on which dessert you want to bring to the table, something chocolate, a little pie – oh but you ate pie for a week after Thanksgiving, so maybe not…

Pumpkin lava cake to the rescue!

I saw all of those chocolate lava cakes for years but never fully enjoyed one, so I decided that we need a pumpkin version. All the spice of a molasses or gingerbread feel but 100% pumpkin. I wanted to feel the Christmas spirit and for me that means smelling it and tasting it. You know I’m right, you walk into a place that smells of Christmas and you’re instantly all tingly like you are a little kid again. Chocolate is awesome, but Christmas needs spice!

Ingredients for