Pumpkin Chip Cupcakes with Spiced Cream Cheese Frosting are topped with toasted coconut and are a super simple dessert to make this Fall!
How is it already September!? You guys, I hate to sound like I’m 89 years old, but time sure does fly as you get older.
I have been chomping at the bit to make some pumpkin recipes, and these cupcakes had to happen first this year. I actually made and published this recipe back in 2010, but the photos were horrendous and just didn’t do the cupcakes justice.
Tell me you don’t want to just dive into that moist and delicious pumpkin cupcake…
So I have to tell you the funniest story. Yesterday was Labor Day and I took a drive up to the nearby mountains with my daughters and we went mountain biking. Well, right before we left, I told my oldest (she’s almost 13 guys!) to go ahead on the trail and cruise down the mountain and I would pick her up at the bottom.
She didn’t want to go.
There were rain clouds creeping in and she kept saying that she thought it looked like rain, but I convinced her to go anyway.
I packed up my younger two girls and we drove down to the bottom of the trail where we waited for her. All of a sudden it started pouring rain.
Like, a LOT of rain.
Ten minutes later my daughter emerges from the trees… covered in mud and not looking so happy.
I must be the worst mom ever because I was laughing so hard. So. Hard.
She didn’t see the humor in it, but I gave her a hug and told her I was sorry. On the way home I bought her a slice of pie. That sorta made up for it.
You know what else would have made things better? These cupcakes.
Please, for the love of all things delicious, make these cupcakes and frosting… that frosting is my fave!
Oh and don’t send your kids down the mountain during a storm… life lessons.
HELPFUL PRODUCTS TO MAKE THIS RECIPE:
Pumpkin Chip CupCakes with Spiced Cream Cheese Frosting
For the Cupcakes:
For the Cupcakes:
- Preheat oven to 350 degrees.
- In a large bowl combing cake mix, water, oil, eggs, pumpkin, brown sugar, and pumpkin pie spice. Beat with a mixer for 30 seconds on low, then 2 more minutes on high speed. Fold in chocolate chips. Line cupcake pan with paper liners and fill each cup 2/3 of the way. Bake for 20-22 minutes. Remove from oven and let cool.
For the Frosting:
- In a mixing bowl combine cream cheese, vanilla, pumpkin pie spice, and butter. Beat with a mixer until smooth and fluffy. While mixing add 1 cup of powdered sugar at a time until combined.
- Frost cupcakes with the frosting, and sprinkle with a little toasted coconut on top. Enjoy!
Originally published on 10/27/2010. Updated on 9/5/2017
PIN THIS IMAGE TO SAVE THE RECIPE: