Chocolate Chip Pumpkin Cupcakes
Prep Time
15 mins
Cook Time
1 hr
Total Time
1 hr 15 mins
Yields
18 to 24 cupcakes
Directions
- Adjust oven rack for the lowest possible position. Preheat oven to 350°F.
- In a large bowl, whisk together flour, baking soda, cinnamon, nutmeg, cloves, ginger, and salt until combined.
- In a separate bowl, whisk together eggs, granulated sugar, and brown sugar until combined.
- Combine and whisk pumpkin, oil, and orange juice. Pour ingredients into the dry ingredients and gently mix together using a rubber spatula.
- Gently fold in chocolate chips.
- Pour batter into a greased or lined cupcake pan. Bake for 1 hour. Halfway through baking, cover the pan with aluminum foil.
- Test with a toothpick to see doneness.
- 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