Chocolate Pumpkin Spice Cupcakes
Prep time
Cook time
Total time
Recipe type: Dessert
Serves: 24
  • 1⅔ cup + 4 teaspoons flour
  • ⅔ cup + 4 teaspoons cocoa powder
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1½ teaspoons cinnamon
  • ½ teaspoon nutmeg
  • ½ teaspoon salt
  • ½ cup buttermilk
  • 1 cup canned pumpkin
  • 1 teaspoon vanilla
  • 1½ sticks unsalted butter (12 Tablespoons)
  • 1 cup sugar
  • 1 cup brown sugar
  • 3 extra-large eggs
  1. Preheat the oven to 350°F. Line 24 muffin tins with cupcake papers and set aside.
  2. In a large bowl, combine flour, cocoa powder, baking powder, baking soda, cinnamon, nutmeg, and salt; set aside. In a medium bowl or large liquid measuring cup, combine buttermilk, pumpkin, and vanilla, and whisk until smooth. In a large bowl or the bowl of a stand mixer, beat butter and sugars until light and fluffy. Add eggs and beat until incorporated. Add ⅓ of the flour mixture, and beat until combined. Add ½ of the buttermilk mixture, and beat until combined. Repeat until all ingredients have been added and batter is well-mixed.
  3. Divide batter evenly among prepared pans. Bake 18-22 minutes, until a toothpick inserted in the center of a cupcake comes out clean.
  4. Allow cupcakes to cool completely before frosting.
Recipe by Lulu the Baker at