Pumpkin Chip Cupcakes Recipe
Pumpkin Chip Cupcakes Recipe photo by Taste of Home

Pumpkin Chip Cupcakes Recipe

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4.5 11 17
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I love these cupcakes that are loaded with chocolate chips and chopped walnuts. My mom makes them for dessert on special occasions or for a sweet autumn snack. -Jacinta Ransom, South Haven, Michigan
TOTAL TIME: Prep: 20 min. Bake: 20 min. + cooling
MAKES:15 servings
TOTAL TIME: Prep: 20 min. Bake: 20 min. + cooling
MAKES: 15 servings


  • 1 cup all-purpose flour
  • 3/4 cup whole wheat flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 2 eggs, lightly beaten
  • 1 cup canned pumpkin
  • 1/2 cup canola oil
  • 1/2 cup honey
  • 1/3 cup water
  • 1/2 cup chopped walnuts or pecans
  • 1 cup miniature chocolate chips
  • 1 package (8 ounces) cream cheese, softened
  • 1/4 cup butter, softened
  • 1 teaspoon vanilla extract
  • 2 cups confectioners' sugar

Nutritional Facts

1 each: 388 calories, 22g fat (9g saturated fat), 53mg cholesterol, 276mg sodium, 46g carbohydrate (31g sugars, 3g fiber), 5g protein


  1. In a large bowl, combine the first seven ingredients. Combine the eggs, pumpkin, oil, honey and water. Stir into dry ingredients just until combined; fold in walnuts and chocolate chips.
  2. Fill greased or foil-lined muffin cups three-fourths full. Bake at 350° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
  3. For frosting, in a small bowl, beat the cream cheese, butter and vanilla until fluffy. Gradually beat in confectioners' sugar until smooth. Frost cupcakes. Yield: 15 cupcakes.
Originally published as Pumpkin Chip Cupcakes in Taste of Home October/November 2003, p35

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Reviewed Apr. 11, 2014

"My brother loved these! Moist with a hit of pumpkin and melty chocolate!!"

Reviewed Sep. 29, 2012

"This was a great recipe but wasn't overly pumpkin-y tasting (which was great for the little ones who don't like pumpkin). The cupcakes were very moist and so was the frosting - but it did make a lot. I decorated each with a little mallowcreme pumpkin and piped on some leaves. It looked really nice (I also reduced fat by using fat-free cream cheese)."

Reviewed Dec. 8, 2011

"Nice recipe!! Will definitely try this out."

Reviewed Nov. 16, 2011

"I made these cupcakes for our church fellowship this past weekend and they were a great success. Followed the recipe exactly except that I thought there was too much frosting. I used what I needed to cover the cupcakes and used the rest to fill a pumpkin roll. (Worked out great since a 15 oz can of pumpkin equals 1 2/3 cups. 1 cup for this recipe and 2/3 cup for the pumpkin roll-another Taste of Home recipe)"

Reviewed Oct. 28, 2011

"I absolutely love this recipe. I make it all the time, and the frosting is my go-to cream cheese frosting recipe. I usually leave out the nuts (personal preference) and I occasionally use a whole can of pumpkin and omit the oil for a lower fat version!"

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