Chocolate Pumpkin Cupcakes

with Pumpkin Cream Cheese Frosting

These chocolate pumpkin cupcakes with pumpkin cream cheese frosting are moist, chocolatey, and are full of pumpkin spice. The cream cheese frosting has pumpkin in it too! A perfect cupcake for fall!

In a medium bowl, whisk flour, cocoa powder, pumpkin pie spice, baking powder, baking soda, and salt together.

In a large bowl, beat butter and sugar together until lightened and fluffy, about 3 minutes.

Add in eggs and vanilla and combine, scraping down the sides of the bowl as needed.

Mix in pumpkin puree, milk, and sour cream.

Add the dry ingredients and mix until just combined.

Fill the cupcake liners ¾ full with the cupcake batter. The batter will make 12-15 cupcakes. Bake for 16-18 minutes at 350°F.

To make the frosting, beat cream cheese and butter together until lightened and fluffy, about 3 minutes.

Place pumpkin puree on a medium plate. Dab the puree with paper towels to remove liquid.

Add pumpkin puree and pumpkin spice. Mix to combine, and then mix in powdered sugar. Mix in orange gel food colouring.

When cupcakes have cooled completely, pipe frosting on them. I used a Wilton 1M piping tip. Store left overs in the refrigerator for up to 3 days.