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Tuesday, October 11, 2011

Pumpkin Chocolate Chip Cupcakes with Cinnamon Cream Cheese Frosting



October means its pumpkin time!  I've stockpiled my cans of pumpkin to gear up for the next few months of intense pumpkin baking.  I absolutely love all things pumpkin and hope to share many more of my favorite pumpkin recipes with you all in the coming weeks.  Have you all had a hard time finding pumpkin recently? I guess the canned pumpkin industry is still rebounding from the shortage of 2009 and 2010 but according to this article they are in good shape and pumpkin should be hitting the shelves in full force soon! Woohoo! While pumpkin has been a little hard to come by, I did find an ample supply at Trader Joes and Wal-Mart.  Between the two, I think I have enough to get me through until after Christmas. :)  If you have not been able to find pumpkin in your stores, check the organic section, as many stores carry organic canned pumpkin on that aisle and you may have luck there even if the cans of Libby are sold out.

I found this recipe for Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting on Gimme Some Oven a couple of years ago and it has since become my go-to recipe for pumpkin cupcakes.  I especially like it with a 1/2 cup of mini chocolate chips thrown in.  Pumpkin with a hint of chocolate is such a great combo-- the spicy flavor of the cupcake and the rich bits of chocolate go great together.  If, however, you want to omit them, these cupcakes are still wonderful.  You can also add in your other favorite ingredients-- nuts, craisins, white chocolate, etc.  would all be excellent as well.  Also, I have to say, the frosting in this recipe just makes these cupcakes-- cinnamon cream cheese frosting? Um, yes!  It is the perfect ending to these already great cupcakes.  Try them and you'll see why I look forward to these every fall!



Pumpkin Chocolate Chip Cupcakes with Cinnamon Cream Cheese Frosting

Ingredients:
For the Cupcakes:
2 cups canned pumpkin (its slightly more than a 15 oz. can)
2/3 cup oil
2 cups granulated sugar
1/2 cup milk
2 tsp. vanilla extract
2 1/2 cups all-purpose flour
1 tsp. baking powder
1 tsp. baking soda
1 1/2 tsp. ground cinnamon
1/4 tsp. each- ground cloves, nutmeg, and ginger
1/2 tsp. salt
1/2 cup mini chocolate chips

For the Frosting:
8 oz. cream cheese, softened
4 tbs. butter, softened
4 cups powdered sugar
1 tsp. vanilla extract
1 tsp. cinnamon


Instructions:


For the Cupcakes:
Preheat oven to 350 degrees F.  Line 2 muffin pans with 24 cupcake liners.

In a medium bowl, stir together pumpkin, oil, sugar, milk, and vanilla.  Sift in the flour, baking soda, baking powder, salt, and spices.  Gently whisk by hand until just combined, being careful not to overmix as the texture will become gummy. Stir in mini chocolate chips by hand.

Fill liners with 1/4 cup batter (cups should be about 2/3 full).  Bake for 20-24 minutes, or until a toothpick inserted into the center comes out clean.  Transfer to a wire rack and let cool completely before frosting.

For the Frosting:
In a bowl mix together cream cheese, butter, and vanilla.  Gradually add powdered sugar and cinnamon, mixing until it's all incorporated.  Use immediately or refrigerate.  The frosting will harden in the refrigerator so plan to bring back to room temperature if you need to refrigerate the icing before frosting the cupcakes.

Adapted from Gimme Some Oven via Love and Olive Oil



25 comments:

  1. I like the versatility of this recipe, but the chocolate chips as an add in will always be the best one to use! Nothing better than pumpkin with a touch of chocolate-they would disappear fast around here!

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  2. These cupcakes look decidedly more-ish and oh-so yum!
    I love that you can get canned pumpkin in the US. I wish that were the case here. There are so many cool baking recipes using pumpkin I'd like to try, but have to first peel, chop, cook and mash the pumpkin before even starting :-)

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  3. I forgot all about the shortage! Unfortunately with this move, I haven't been able to participate in all the pumpkin fall baking that I would have liked to this year :( I usually try to go with the organic anyhow, so I am glad there seems to be ample supply there.

    As usual, this looks fantastic Ryan!!! I will be right over! :)

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  4. Love the intensity of the orange in your cupcakes! And your frosting swirls look perfect!

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  5. So lovely!!! Great cupcakes...and I'm nuts for cream cheese frosting!

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  6. I love pumpkin! Such a great recipe! I have been able to find cans of 100% pumpkin, but there were no cans of the pumpkin pie mix.

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  7. Oh yes please! We're going to enjoy these!
    mary x

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  8. Yum, this is a great recipe and your swirls are mesmerizing!

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  9. I did the same thing. I buy several cans each time I go to the store. Pumpkin is so delicious and I don't want to run out this season.

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  10. Cupcakes sound delicious! I just made something similar yesterday. the chocolate chips sound like a great addition!

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  11. Why have I never thought of chocolate and pumpkin? Sounds fantastic! I just bought a few cans of organic pumpkin at the store today. I don't even have a pumpkin recipe on my blog! That's about to change my friend :)

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  12. Just wanted to let you know that I awarded you the Libester Blog Award! Congrats! Feel free to pass it on or just bask in your own awesomeness!

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  13. I'm all about pumpkin too and very excited to find your blog! You have some great recipes here and I love these cupcakes, especially with the mini chocolate chips!!

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  14. Yummy Cupcakes, loved your blog and recipes, beautiful pictures.

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  15. Gorgeous cupcakes! Pumpkin just goes so well with the fall!

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  16. I have never used pumpkins for anything sweet only savory dishes. This year I am tempted to give a try :)

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  17. Question it says add powdered sugar to frosting but recipe doesn't list how much or even as an ingredient? Can you let me know how much powdered sugar I used 2 cups sugar for cupcakes is that correct?
    Thanks...
    Lisa

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  18. @Mrs. Edge. I am So sorry. I should have double checked that and have corrected the recipe. The recipe calls for 4 cups of powdered sugar. But, if you found that your icing was spreadable and it tasted good to you, 2 cups sufficed. Again, very sorry for the error!

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  19. Ryan, did you put the chocolate chips in the batter as well? or Just in the frosting?

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  20. @Courtney Hey, Yes, I also put chocolate chips in the batter-- 1/2 a cup. I meant to list that under the cupcake ingredients as an add-in and not the frosting-- although you can add them to both the cupcake and frosting if you prefer. I usually just put 1/2 a cup in the batter and not in the icing.

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  21. Are there not any eggs in this recipe?

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  22. Hi Thuy, No, that's one of the reasons I like this recipe so much. It doesn't call for any eggs! One less ingredient to think about!:) Hope you enjoy them and thanks for the question!

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  23. OMG. I made these today for my colleagues birthday. Almost everyone has gone back for seconds. They are AMAZING!! The only thing I did differently is double the amount of chips. You can never go wrong with more chocolate. DELICIOUS!!!

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  24. I love anything pumpkin. I tried a box mix version a few years back and can't wait to try this pumpkin cupcake recipe from scratch..!! I know its gonna be a million times better :0)

    yummo!!

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  25. These were amazing! I made them and brought in to my office. They were devoured and I was told I needed to make them again. (which I just did) Great recipe, thanks for sharing :) I only used a can of pumpkin (not the actual 2 cups) and it was fine.

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