Pumpkin Chocolate Chip Cupcakes with Cream Cheese Frosting

I had to celebrate reaching 5,000 Instagram followers, and what better way to celebrate than with cute little cupcakes?! I always bake on cool, rainy summer days, because they are the only days where it isn’t too hot to turn on the oven. I’m looking forward to fall so that I can turn on my oven (guilt-free) and roast just about everything, and also because pumpkin anything is my JAM. These cupcakes were a nice way to pregame for my absolute favorite season!


Pumpkin Chocolate Chip Cupcakes with Cream Cheese Frosting

Soft, fluffy cake studded with dark chocolate chips. Warm and fragrant spices complement the rich pumpkin flavor. I recommend topping with cream cheese frosting, but for a totally dairy-free alternative, check out Minimalist Baker’s Cashew Buttercream Frosting.


For the cupcakes:

1 cup Grain-Free Flour

1 teaspoon ground cinnamon

½ teaspoon ground ginger

½ teaspoon ground nutmeg

¼ teaspoon cloves

½ teaspoon baking powder

½ teaspoon baking soda

Pinch of salt

1 stick of butter, softened (or 1 cup melted coconut oil for dairy-free)

⅓ cup sugar

½ can of pumpkin puree

2 teaspoons vanilla

2 eggs

1 cup dark chocolate chips (I like Enjoy Life)

For the frosting:

8 oz grass-fed cream cheese

1 stick of butter, softened

½ cup powdered sugar

1 tablespoon coconut milk

2 tablespoons maple syrup

1 teaspoon vanilla


Preheat oven to 350 degrees Fahrenheit. Whisk to combine flour with spices, baking powder, baking soda, and salt in a large mixing bowl. In a separate mixing bowl, beat butter and sugar together with a hand (or stand) mixer). Add pumpkin puree, vanilla, and eggs. Beat to combine. Make a well in the center of the dry ingredients and pour in the wet ingredients. Beat on the lowest speed until combined, scraping down the edges of a bowl with a spatula as needed. Fold in the chocolate chips with a spatula.

Place cupcake liners in (or grease with coconut oil) a 12 cup muffin tin. Divide the batter evenly among the cups (roughly ⅔ full). Bake for 20 minutes or until a toothpick inserted in the center comes out clean.

While the cupcakes bake, make the frosting. Beat cream cheese and butter together until smooth and creamy. Add powdered sugar and beat until incorporated. It should be very thick. Add coconut milk, maple syrup, and vanilla. Beat thoroughly, scraping the sides down with a spatula as needed. It should be spreadable at this point (you can always add more coconut milk, a little at a time, to get the desired spreadable frosting texture). Once cupcakes have completely cooled, top with a generous amount of cream cheese frosting.