Chaos Cake Pumpkin Spice Cupcakes (Print)
Moist pumpkin cupcakes with chocolate swirls and crunchy pretzels, topped with creamy frosting for a playful autumn treat.
# Components:
→ Dry Ingredients
01 - 1 1/2 cups all-purpose flour
02 - 1 tsp baking powder
03 - 1/2 tsp baking soda
04 - 1/2 tsp salt
05 - 1 1/2 tsp ground cinnamon
06 - 1/2 tsp ground nutmeg
07 - 1/2 tsp ground ginger
08 - 1/4 tsp ground cloves
09 - 1/4 cup unsweetened cocoa powder
→ Wet Ingredients
10 - 1/2 cup unsalted butter, melted and cooled
11 - 1 cup granulated sugar
12 - 2 large eggs
13 - 1 cup canned pumpkin puree
14 - 1/4 cup whole milk
15 - 1 tsp pure vanilla extract
→ Add-Ins
16 - 1/2 cup mini chocolate chips
17 - 1/2 cup chopped pecans or walnuts (optional)
18 - 1/3 cup crushed pretzels
→ Frosting
19 - 4 oz cream cheese, softened
20 - 1/4 cup unsalted butter, softened
21 - 1 1/2 cups powdered sugar
22 - 1/2 tsp vanilla extract
23 - Pinch of salt
24 - 1/2 tsp pumpkin pie spice (optional, for dusting)
# Directions:
01 - Preheat oven to 350°F. Line a 12-cup muffin tin with cupcake liners.
02 - In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, cloves, and cocoa powder. Set aside.
03 - In a large bowl, whisk melted butter and sugar until smooth. Beat in eggs, one at a time. Stir in pumpkin puree, milk, and vanilla extract.
04 - Gradually fold the dry ingredients into the wet mixture until just combined; do not overmix.
05 - Gently fold in chocolate chips, chopped nuts (if using), and crushed pretzels for a crunchy surprise.
06 - Divide batter evenly among cupcake liners, filling each about 2/3 full.
07 - Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean. Let cool in pan for 5 minutes, then transfer to a wire rack to cool completely.
08 - Beat cream cheese and butter until creamy. Gradually add powdered sugar, then vanilla and salt. Beat until fluffy.
09 - Frost cooled cupcakes generously. Dust with pumpkin pie spice if desired.
# Expert Advice:
01 -
- Ready in under an hour from start to finish
- Perfect balance of sweet and spicy with surprise crunchy texture
- Great make-ahead dessert for fall gatherings and Halloween parties
02 -
- Each cupcake contains the perfect amount of spice to evoke fall feelings without overwhelming your palate
- The pretzel pieces stay surprisingly crunchy even after baking creating that unexpected texture contrast
- These cupcakes actually taste better the second day after flavors have had time to meld
03 -
- Allow your butter and cream cheese to reach true room temperature for at least one hour before beginning. Cold ingredients lead to lumpy batters and frostings, while properly softened ones blend seamlessly.