Chocolate Pumpkin Cupcakes: Indulgent Fall Treats from In Bloom Bakery
Indulge in the rich and delightful flavors of these Chocolate Pumpkin Cupcakes, perfect for the fall season.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 12 cupcakes 1x
- Category: Desserts
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup pumpkin puree
- 1/3 cup granulated sugar
- 1/3 cup brown sugar
- 1/2 cup vegetable oil
- 3 large eggs
- 1 tsp vanilla extract
Instructions
- Preheat the oven to 350°F (175°C) and line a cupcake tray with liners.
- In a bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
- In another bowl, mix the pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract until combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fill each cupcake liner with the batter and bake for 18-20 minutes.
- Let the cupcakes cool before frosting.
Notes
- For a richer flavor, consider using dark chocolate cocoa powder.
- These cupcakes pair beautifully with cream cheese frosting.
Nutrition
- Serving Size: 1 cupcake
- Calories: 200
- Sugar: 18g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 50mg
Keywords: Chocolate Pumpkin Cupcakes, Fall Treats, In Bloom Bakery