These easy pumpkin chocolate muffins are made with a spicy pumpkin muffin, filled with chocolate chips and topped with a homemade cream cheese frosting – the perfect recipe to cure your pumpkin craving this fall!
For the pastries:
¼ cup unsalted butter, melted and slightly chilled
¼ cup of vegetable oil
5 tablespoons of milk, at room temperature
1 cup of light brown sugar, unpacked
1 teaspoon vanilla extract
1 ¼ cup + 2 tablespoons all-purpose flour
1 teaspoon of baking powder
½ teaspoon baking soda
1 teaspoon of ground cinnamon
¼ teaspoon of nutmeg
¼ teaspoon ginger
¼ teaspoon nails
¼ teaspoon salt
1 cup canned pumpkin puree
¾ cup of chocolate chips
8 ounces cream cheese, at room temperature
¼ cup salted butter, at room temperature
4 cups of powdered sugar
1 ½ teaspoon vanilla extract
Chocolate sauce, optional
Make the cupcakes:
Preheat the oven to 350 degrees and line a muffin tin with muffin liners.
Add the butter, oil and milk to a large bowl and beat until smooth.
Add the brown sugar and beat until smooth.
Add vanilla extract and eggs and beat until smooth.
In another medium bowl, combine flour, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves and salt.
Add dry ingredients to wet ingredients and mix until smooth.
Add the pumpkin puree and the chocolate pieces until they are well combined.
Fill each muffin topping approximately ¾ complete.
Bake muffins for 21-23 minutes, or until a toothpick inserted in the middle comes out with a few crumbs.
Remove the cupcakes from the oven and let them cool for 2-3 minutes, then place them on a cooling rack to finish cooling.
Make the glaze:
Combine the cream cheese and butter and mix until smooth.
Add about half of the powdered sugar and mix until smooth.
Add vanilla extract and mix until smooth.
Add the rest of the powdered sugar and mix until smooth.
Use a large round tip to place the swirls in the muffins. Cover with a dash of chocolate sauce, if desired.