Chocolate Chip Pumpkin Cupcakes

Chocolate Chip Pumpkin Cupcakes image

Prep Time

15 mins

Cook Time

1 hr

Total Time

1 hr 15 mins

Yields

18 to 24 cupcakes

Directions

  1. Adjust oven rack for the lowest possible position. Preheat oven to 350°F.
  2. In a large bowl, whisk together flour, baking soda, cinnamon, nutmeg, cloves, ginger, and salt until combined.
  3. In a separate bowl, whisk together eggs, granulated sugar, and brown sugar until combined.
  4. Combine and whisk pumpkin, oil, and orange juice. Pour ingredients into the dry ingredients and gently mix together using a rubber spatula.
  5. Gently fold in chocolate chips.
  6. Pour batter into a greased or lined cupcake pan. Bake for 1 hour. Halfway through baking, cover the pan with aluminum foil.
  7. Test with a toothpick to see doneness.
  8. Allow cupcakes to cool for 30 minutes to an hour. Then apply icing and enjoy!

Recipe Tips

  • Use freshly grated ginger besides ground ginger for a fuller autumn flavor.
  • Substitute semi-sweet chocolate chips for dark chocolate chips.
  • If you do not have the spices, you can always purchase Marcum's Pumpkin Spice and use 2 tsp worth.
  • Sprinkle sea salt on top of cupcake if using dark chocolate chips.

Ingredients

  • Ginger Evans All-Purpose Flour 1 and 3/4 cup
  • Chocolate Icing As needed
  • Ginger Evans Pumpkin Puree 1 and 1/2 cup
  • Good Nature Large Eggs, room temperature 2
  • Ginger Evans Granulated Sugar 1/2 cup
  • Ginger Evans Brown Sugar, packed 3/4 cup
  • Tipton Grove Orange Juice 1/4 cup
  • Ginger Evans Semi-Sweet Chocolate Chips 2/3 cup
  • Medieros Vegetable Oil 1/2 cup
  • Ginger Evans Baking Soda 1 tsp
  • Marcum Ground Cinnamon 2 tsp
  • Marcum Ground Nutmeg 1/4 tsp
  • Marcum Ground Ginger 1/4 tsp
  • Marcum Salt 1 tsp