Fresh Pumpkin Cupcakes with White Chocolate Chunks and Cream Cheese Frosting77

Posted by chockylit in Cheese,Chocolate,General,Simple Recipe,Spices,Squashes & Gourds (Sunday October 22, 2006 at 11:35 am)

fresh pumpkin and white chocolate cupcake

A very good friend came to my house, made a mess of my kitchen making pumpkin muffins and left me with tons of leftover pumpkin meat. The nerve! So, what did I do? Make pumpkin cupcakes, of course.

This is a relatively simple recipe, easy to do, but yummy none the less. Very much like a carrot cake, the pumpkin flavor is subtle and the spices stand out. The cupcakes are not very sweet so the addition of the white chocolate is nice while not being overbearing. I topped them off with a standard cream cheese frosting from a recipe that can be found elsewhere on the blog.

Just a simple, tasty recipe for those leftover pumpkins…

I wanted to mention a couple of other things while I am at it…

Vegan Cupcakes Take Over the Worldis a new and unique cupcake cookbook with all vegan recipes. I contributed a recipe for vegan lychee-coconut cupcakes that can be found on page 122. I haven’t received my copy yet, so I can’t tell you much more about it, but I am really looking forward to checking it out. For those of you that have asked about dairy or egg-free recipes, this is the cookbook for you. I also hear that there are some gluten-free recipes as well.

I got an email about a new product. I rarely mention these types of things on the blog, as there are other venues for that, but I am terribly excited about this one. The Cupcake Courier seems like the perfect answer to, “How am I going to get a load of cupcakes to work without damaging them?” Normally I buy the disposable, plastic cupcake containers, but still need to find an appropriately sized bag, etc. I am really looking forward to seeing how well this works for carting cupcakes on the Vespa.

Pumpkin Cupcakes
24 regular cupcakes / 350 degree oven

3 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
2 teaspoons cinnamon
1/4 teaspoon allspice
1/8 teaspoon nutmeg
2 cups sugar
1 cup vegetable oil
3 eggs
2 teaspoons vanilla
4 cups shredded fresh pumpkin
4 ounces white chocolate, chopped

1. Cut open a pumpkin, take out the seeds and inner flesh, then chop into manageable chunks. Grate the pumpkin chunks, skin and all, with a box grated or food processor until you have four cups of grated flesh.
2. Measure the flour, baking soda, baking powder, salt, cinnamon, allspice, and nutmeg into a medium sized bowl and whisk to combine.
3. Measure the sugar, oil, eggs, and vanilla into a large size bowl and stir to combine.
4. Add about a fourth of the dry mixture to the wet and stir to combine. Continue adding in fourths until all the dry is incorporated. The result with be a very thick batter (and a sore arm).
5. Fold in the pumpkin and chocolate chunks into the batter and scoop into cupcake papers about 2/3s full.
6. Bake at 350 degrees for about 25-30 minutes or until a cake tester comes out clean.

1. Top cooled cupcakes with cream cheese frosting.
2. I decorated the cupcakes with store bought pumpkin candies for the sake of time (and because I actually love/hate those both those and candy corn), but you could always get creative with marzipan if you have the time and inclination.

fresh pumpkin and white chocolate cupcakes

77 comments for Fresh Pumpkin Cupcakes with White Chocolate Chunks and Cream Cheese Frosting »

  1. Wow! Not only do these sounds amazing they look fantastic! Really gorgeous work here.

    Comment by Ari (Baking and Books) — October 22, 2006 @ 12:13 pm

  2. I think i’m going to try these…hummmm

    Comment by anita — October 22, 2006 @ 2:49 pm

  3. These look absolutely gorgeous! The little pumpkins, the details that you put in, really stand out.

    Comment by Christine — October 22, 2006 @ 3:35 pm

  4. These are absolutely stunning! And what a wonderful combination of flavours going on inside the cupcake!

    Comment by Ellie — October 22, 2006 @ 4:45 pm

  5. So what do wannabe cupcake bakers substitute if they’re too lazy to actually grate their own pumpkins?

    Comment by Sara no H. — October 22, 2006 @ 7:07 pm

  6. These are adorable, and they sound delicious. I think I’ll be making these for Halloween!

    Comment by Elizabeth — October 23, 2006 @ 6:10 am

  7. wow! these look great and love the pumpkin candy on top. they are so great but they are so evil too…
    :o)for halloween, i’m going to make the infamous kitty litter cake–complete with litter and poops!

    Comment by kelpkim — October 23, 2006 @ 7:54 am

  8. These tasted amazing! Thank you so much for sharing! My husband ( Fred) brought one home from work. I love cupcakes and these were such a treat!

    Comment by Melissa — October 23, 2006 @ 8:06 am

  9. These look and sound fantastic! Thanks for sharing. Same question as #5 and how did you get the cream cheese to work with the pastry bag? Cream cheese seems so thick/not soft. Thanks!

    Comment by erica — October 23, 2006 @ 9:02 am

  10. the frosting is gorgeous!! what kind of tip and technique did you use?

    Comment by Mer — October 23, 2006 @ 9:30 am

  11. Once again THANKS for sharing your art- you are AMAZING!

    Comment by Donna — October 23, 2006 @ 11:56 am

  12. Freakin’ adorable.

    Comment by Garrett — October 23, 2006 @ 12:54 pm

  13. Can I subsitute pumpkin puree rather than using freshly grated pumpkin?

    Comment by Dawn — October 23, 2006 @ 2:02 pm

  14. I made these yesterday and they taste amazing! Totally worth grating a pumpkin for!

    Comment by Barbara — October 24, 2006 @ 12:20 am

  15. So lovely and so yummy looking.

    Comment by peabody — October 24, 2006 @ 3:35 pm

  16. I have been trying some of your recipes and everythng has come out really well! Thank you for sharing with all of us! I really like pumpkin rolls and such so I think that this recipe will be fabulous! Can’t wait to try it! :) BTW, I love all your pictures! Great shots!

    Comment by Cindy — October 24, 2006 @ 4:51 pm

  17. Love your blog. I’m inspired. Thanks!

    Comment by Deb St-Claire — October 24, 2006 @ 7:13 pm

  18. i just stumbled onto your blog…fantastic work! i definitely would come back again!

    Comment by eliza — October 25, 2006 @ 10:30 am

  19. You are spectacular! You answered all my baking Dilemmas. Thank you.

    Comment by Banana Chocolate Chips — October 25, 2006 @ 2:30 pm

  20. what it is the answer to the amount of canned pumpkin to substitute for raw pumpkin

    Comment by SHANNON — October 25, 2006 @ 8:22 pm

  21. I’ve tried a few of your recipes and love your blog. I recently made cupcakes for my cousin’s bridal shower and had to haul 4 dozen cupcakes! I found some great Oneida cupcake carriers from Linens N Things that carry 24 for $20 and they are awesome. I carried them around with no problem.

    Comment by tabz — October 25, 2006 @ 9:50 pm

  22. I don’t recommend substituting canned for fresh in this recipe. Sorry.

    Comment by chockylit — October 26, 2006 @ 8:59 am

  23. Hi chockylit!

    My sister and I were inspired to make cupcakes today.
    The cupcakes turned out fine,but the icing went wrong.

    We decide to follow a basic buttercream icing, with just butter, milk and sugar.

    It just doesn’t turn out creamy like yours in the picture.

    It seems to turn out like a sugar paste with butter as a flavour.

    Our cupcakes are still unfrosted.
    We’re trying to figure out the problem.

    Can you help us as to why it turns out like this?


    Comment by Belchinator — October 26, 2006 @ 10:08 am

  24. are you sure you are looking at a picture of buttercream? cream cheese frosting is creamy… this recipe uses cream cheese frosting.

    buttercream is thick, sweet, and buttery flavored. if you followed the instructions (and let the butter come to room temp) then it should be fine. maybe you just don’t like buttercream!

    Comment by chockylit — October 26, 2006 @ 10:11 am

  25. I haven’t used any pumpkins for baking..but when you cut the chunks..are you cutting it with the rind too? I’m..confused about that. All I remember is that the inside of a pumpkin is all wet and ..’hairy’ then you take out the wet insides and literally cut the pumpkin into chunks, right?

    Comment by Angela — October 26, 2006 @ 5:03 pm

  26. Yeah, clean out the hairy part with the seeds and all and shred up the rest (rind/skin)…

    Comment by chockylit — October 26, 2006 @ 5:41 pm

  27. By the Way for the folks asking about canned…“>This other recipe is very different and designed for canned pumpkin versus fresh.

    Comment by chockylit — October 26, 2006 @ 5:43 pm

  28. I referred to this recipe’s frosting, without the mint extract.

    I think the sugar might be the problem.
    We didn’t get powder sugar so we blended our castor one instead. It seems really fine, but still has that little crunch in it.

    I should be completely smooth, right?


    Comment by Belchinator — October 26, 2006 @ 11:43 pm

  29. it*

    Comment by Belchinator — October 26, 2006 @ 11:44 pm

  30. i love your site… everything looks gorgeous… where did you buy the pumpkin candy from ?

    Comment by Puja Pawa — October 26, 2006 @ 11:57 pm

  31. Hi,
    I’m brand new, fresher then fresh to baking cupcakes.
    I’ve been trying for the past 2 days to get the perfect icing, my last batch seems fine but it’s yellowish cream in colour and taste a little crunchy…
    Can you help?
    What’s gone wrong?

    Comment by Belchinator — October 27, 2006 @ 3:55 am

  32. Belchinator, You absolutely MUST use powdered sugar and not castor or extra fine sugar. I don’t know of any home tools that can get granulated sugar fine enough to substitute.

    Puja Pawa, I got them at my local grocery store, Safeway.

    Comment by chockylit — October 27, 2006 @ 7:13 am

  33. How adorable are these?!? Happy early Halloween!

    Comment by Dianka — October 27, 2006 @ 4:10 pm

  34. Okay Chockylit, I will definitely try that the next time.

    I tried icing sugar, but its still the same.

    Oh yeah, and after mixing it all, after a while, there are some small yellow stuff that appear, even though i have put some colouring.

    They look like those things floating on the surface when you melt butter.

    Thanks so much for answering my questions!

    Comment by Belchinator — October 28, 2006 @ 8:08 am

  35. I made these yesterday. They came out great. I actually cut the recipie in half because the pumpkin I bought was only 2 cups. It was a creative experience but fun. I would love to know what frosting tip you used as well. I tried that part but failed and had to spread it on the old fashioned way. Thanks for sharing your cupcake experience and recipes. I love your blog!

    Comment by Jennifer — October 29, 2006 @ 9:29 am

  36. Cream cheese frosting should contain
    – cream cheese
    – vanilla
    – powdered sugar
    – butter

    Comment by Matt — October 30, 2006 @ 10:45 am

  37. I made these for my friends and family last week (never visit empty handed), and was amazed; they are perfect. I made a white chocolate buttercream to top them with instead of the cream cheese frosting, but might try them your way next time. Great flavours!

    Comment by Peter — October 30, 2006 @ 3:47 pm

  38. Vespa!!!!! Hooray!!!! Neat way to deliver your cupcakes!

    Comment by kate — October 30, 2006 @ 9:50 pm

  39. I love your blog! The pictures are amazing and I love cupcakes!

    Comment by Anali — October 30, 2006 @ 11:30 pm

  40. I was wondering where you purchased the liners for the cupcakes? Thanks in advance.

    Comment by Amy Thompson — October 31, 2006 @ 3:27 pm

  41. I answer that in the cupcake questions post –

    First question…

    Comment by chockylit — October 31, 2006 @ 3:32 pm

  42. Your blog is my new favorite guilty indulgence. Happy Halloween, killer pumpkin cupcake recipe.

    Comment by liz (aka Proxykitten) — October 31, 2006 @ 4:24 pm

  43. hi there! Great work on your blog. I simply love the way you infuse flavours from all over the world into a cupcake. I added your blog as a link on mine. Hope you dun mind. shaz, a fellow foodie blogger.

    Comment by shaz — November 1, 2006 @ 6:39 am

  44. Just wanted to say thanks for the great recipe! These were a huge hit with the husband and the office.

    Comment by katie — November 1, 2006 @ 9:26 am

  45. This was the first of your recipes that I’ve tried, and based on how delicious these were I am definitely going to be making a lot more!

    Comment by Susan — November 1, 2006 @ 11:34 am

  46. These were perfect!!! Especially loved the frosting and will make these for the coming holidays. Wondering how you get your frosting so white!?! Thanks!

    Comment by Dori — November 1, 2006 @ 8:48 pm

  47. oh my gosh your cupcakes are absolutely adorable. there like scrumptious and perfect. I wish I could cook like that!!

    Comment by Katie — November 4, 2006 @ 6:00 pm

  48. Hello! I go to your website often to drool over the pictures. It’s one of my favorite sites to visit. I am a big foodie and obsessed with sweets. I would have pie all day (or cupcakes) all day if I could. My boyfriend rolls his eyes when I read your blog, but I don’t care. Also, supermarket cupcakes behind the glass are horribly dry and tasteless. But I didn’t want to get a box of 12 because I would eat them all. On my last day of work last month (I was a food writer for the Pasadena Star-News), my coworkers got me storebought cupcakes, chocolate and vanilla, and I had one for a snack, then two for dinner. Felt so sick and so good at the same time. When I get my own kitchen again, I’ll try my hand at your recipes. I’m in China now, and I guess the Chinese aren’t really too fond of sweets :( That’s how they stay so thin I think.

    Comment by Ivy — November 5, 2006 @ 9:42 am

  49. I made these delicious cupcakes yesterday. Wonderful blend of tastes. I couldn’t taste the white chocolate (I think the cream cheese icing covered up its kind of delicate flavour). My cupcakes baked up a bit too soft. Too much oil? Not enough cooking time (I left them in for 30 minutes)? Your icing looks great! I’m guessing you used a very large tip with only 3 or 4 “ridges” in it? Thanks for sharing this great seasonal recipe!

    Comment by Adrienne — November 6, 2006 @ 9:20 am

  50. These turned out beautifully. I had to use a little whole wheat flour because I ran out of all-purpose after 2 cups, so added about 1/2 C. water. I also made buttercream because I didn’t have any cream cheese. Lovely! Thank you for having this site!

    Comment by Honor — November 7, 2006 @ 8:01 am

  51. We love your cupcake blog and often try out your recipes. The pumpkin cupcakes were a big, big hit. For the frosting we combine a bit of the chai spice from a previous recipe of yours to add into the cream cheese frosting and it was delicious. Our friend ate his in two bites. Keep the recipes coming!

    Comment by Rachel — November 8, 2006 @ 11:39 am

  52. I made these a couple days ago, and it was GOOD. Instead of 24 though..I ended up with 36 cupcakes. The frosting was HEAVEN. I would so eat it with a spoon, but its cream cheese and its really not good for you so I ..can’t. :( But this recipe turned out well. I substituted applesauce for the oil and didn’t have put some more allspice in it. There’s still 5 cups of pumpkin in the fridge..the next time I make it, which is like, tomorrow, I shall stick in all five..thankyou for this WONDERFUL recipe.

    I have a question..I THINK I fill my cupcakes up to 2/3’s of the way full..but when they rise..they don’t even reach the top. They’re kinda like 1 inch in height..perhaps I should fill them up more?

    Comment by Angela — November 8, 2006 @ 7:00 pm

  53. Ive tried several of your cupcakes – they are just amazing! Yesterday I made the chocolate and coconut cupcakes and they were a great success once more.

    Now I would like my frosting to look like the frosting from the pumkin cupcakes – please let me know what you use for the frosting.


    Cant wait for your next recipe:)

    Comment by Sabine — November 13, 2006 @ 10:34 am

  54. i need recripes for pumpkin cookies with cream cheese frosting or filling. thank you..

    Comment by joseph decosta — November 16, 2006 @ 7:00 am

  55. These cupcakes are getting rave reviews! I was afraid when scooping the batter into the cups that they were going to taste too healthy since they were so chunky with pumpkin, but the batter filled out around the meat. Delicious!

    Comment by Nerissa — November 17, 2006 @ 12:04 pm

  56. Hi! Thank you for your recipe – it was easy and adored by all. We at work (a pastry shop) were wondering about a more pronounced taste of pumpkin. Do you think this could be achieved by adding a small amount of canned pumpkin – or maybe just by more ripe pumpkins? Thank you again,

    Comment by Kimberlee — November 18, 2006 @ 11:57 pm

  57. awwww… the little punkins are just adorable! i have some pumpkin that i need to use up, so this just might be it. thanks for sharing.

    Comment by stef — November 20, 2006 @ 4:28 am

  58. wahou i’ve never seen your blog before, it’s paradise here!

    Comment by mimosa — November 22, 2006 @ 10:21 am

  59. Very good. I did them today, it’s delicious.
    I don’t do icing. You can see them here :
    J’ai hate d’en essayer d’autres !

    Comment by Grignote et Barbotine — November 26, 2006 @ 11:42 am

  60. I wish my cupcakes looked as perfect as yours Chockylit.However, they tasted gr8. Thanks for this lovely recipe. I generally don’t like pumpkins. But just for a change I did give it a try. To top it all my mum just made a ‘Pumpkin Cake for me after she heard about my pumpkin cupcake adventure. Mums can be so sweet. Anyways, thanks for your unique recipe chockylit.

    Comment by Casey — November 27, 2006 @ 5:01 am

  61. wow…love your blog! these cupcakes are so adorable and sound delicous!

    Comment by foodiemama — December 10, 2006 @ 8:39 am

  62. You have such great recipes! I just made this one and it was perfect. I can’t wait to try another from your blog. Thanks for being such a great resource for a new cupcake baker like myself :)

    Comment by Jocelyn — June 17, 2007 @ 6:14 pm

  63. Great recipes! With simple and easy to follow instructions. Hope you can post more easy recipes

    Comment by mary joan — September 27, 2007 @ 8:26 pm

  64. I used a variation of this recipe for cupcakes to bring to a pumpkin-carving party this weekend, and they were a smashing success. Thanks for posting such a brilliant recipe, I love what you do here!

    Comment by Jessica — October 22, 2007 @ 8:41 am

  65. I hope you’ll read this and be able to reply! I’m in Germany for a few months and want to make this recipe for Halloween for co-workers. However, I *cannot* find any safe white chocolate (safe as in, they all have peanut/tree nut warnings and I’m severely allergic). I’d like your advice on something to sweeten the pumpkin, since you imply the white chocolate does the trick. Is the cream cheese frosting enough to go against the fresh pumpkin? Should I add just a touch more sugar to the batter? THANKS :)

    Comment by Adrienne — October 27, 2007 @ 12:19 pm

  66. It should be fine without. No need to add sugar… That might mess up the recipe some. One thing you could do, if so inclined, is stuff the cupcake with a little cream cheese frosting as well as frost it…

    Comment by chockylit — October 27, 2007 @ 2:08 pm

  67. Thanks for the quick reply chockylit! I had thought of filling the cupcakes as well, with either the cream cheese frosting or this cinnamon-sugar (Snickerdoodly) filling on the Wilton website I’ve made before. Maybe I’ll have time to play. Let’s hope the German pumpkins (Hokkaido Kurbis) live up to the American sugar pumpkin for baking and flavor :)

    Comment by Adrienne — October 27, 2007 @ 2:35 pm


    I had to alter it slightly due to being in Germany – I forgot to get veg oil, and all the stores close by 8pm, and the olive oil here (even evoo) is very strong tasting…so I substituted 80% veg oil melted margarine. Single-acting baking powder here, so I added a little more. The 405 flour is more light and airy than all-purpose, but not as light as cake flour…so I added 1TB per cup more to the recipe. And, I used a german small pumpkin – very sweet and mild, so I added less sugar.

    With all the alterations – these came out very well! I was worried most about the margarine substitute – I know how solids/liquid fats work for baking. They are slightly heavy, I know they’d be a lighter crumb with oil. But the taste – I can’t complain about the faux-buttery taste.

    They are sweet, yet savory. Very mild hint of pumpkin…you know what the flavor is…but it takes a minute to register. Then you go, “oooOOooo pUUUUuuuumpkinnnnnn” (as my Brazilian roommate did) Kinda has a struesely pumpkin muffin taste.

    Can’t wait to frost them! I’ll have to make sure the cream cheese frosting isn’t too sweet. These are just scrumptious!

    Thanks for the recipe!

    Comment by Adrienne — October 30, 2007 @ 3:30 pm

  69. OH MY GOD. I’ve made these cupcakes about 4 or 5 times – and they are everyone’s favorite! The absolute perfect cupcake!!!

    Comment by Jennifer — December 13, 2007 @ 11:56 am

  70. I made these today using pumpkin puree and they turned out great. I have yet to try them with real pumpkin but they were perfectly moist and super delicious!

    Comment by Natalie — January 18, 2008 @ 8:49 pm

  71. I actually substituted these with butternut squash because it’s may and pumpkins aren’t in season, and they turned out so good!

    Comment by Martha — May 10, 2008 @ 10:55 pm

  72. I made half of these pumpkin cupcake recipe today, it was too sweet for me or maybe the pumpkin it self is sweet, should use less sugar.

    I’ll post it later on my blog.

    Tnx for sharing

    Comment by Ayin — May 11, 2008 @ 9:02 am

  73. These are my favorite in the world! I can eat them weekly, although my husband “only does pumpkin at Thanksgiving”.. It’s my favorite. I love trying any variation– the more moist the better. Yum!

    Comment by Illusione Cigars — March 6, 2010 @ 8:55 pm

  74. Making these now… substituted gingerbread liqueur for the vanilla. Looking forward to trying them!

    Comment by Felicia — October 29, 2010 @ 8:10 pm

  75. Holy crap. The first batch just came out of the oven and I ate a warm one. BEST CUPCAKE EVER.

    Comment by Felicia — October 29, 2010 @ 8:25 pm

  76. Great recipe. Sounds delicious

    Comment by Cupcakes Delivered — April 14, 2011 @ 4:19 am

  77. Just to say I make these so often during pumpkin season and they go down a treat. Perfect winter baking for lots of hungry boys! Thank you.

    Comment by Kim — October 10, 2012 @ 1:35 am

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