Pumpkin Chocolate Chip Cupcakes

 Pumpkin Chocolate Chip Cupcakes with Cream Cheese Frosting

Yield: 12 cupcakes
Oven Temperature: 350℉

Ingredients:

For the cupcakes:

• 2 eggs
• 3/4 c. white sugar
• 1/2 c. brown sugar
• 1 c. pumpkin puree
• 3/4 c. oil
• 1 tbsp. vanilla
• 1 1/2 c. flour
• 1 tsp. baking soda
• 1/2 tsp. baking powder
• 2 tsp. cinnamon
• 3/4 tsp. nutmeg
• 1/4 tsp. cloves
• 1/4 tsp. salt
• 2/3 c. mini semi-sweet chocolate chips

For the frosting:

• 1/2 c. salted butter
• 8 oz. cream cheese
• 3-4 c. powdered sugar
• 1 1/2 tsp. vanilla
• 1/4 tsp. cinnamon (optional)
• 1-3 tsp. whole milk (optional)

Instructions:

1. Preheat the oven to 350℉ and line a muffin tin with cupcake liners.
2. In a large mixing bowl, whisk together the eggs, sugar, brown sugar, pumpkin puree, oil, and vanilla.
3. Sift in the flour, baking soda, baking powder, spices, and salt and stir to combine. Fold in the chocolate chips. 
4. Split the batter evenly between the 12 cupcake liners and then bake in the oven for 18-22 minutes or until a toothpick comes out of the center of a cupcake clean. Cool completely on a wire rack.
5. To make the frosting, cream together the butter and cream cheese until light and fluffy. Beat in the powdered sugar one cup at a time and then stir in the vanilla, cinnamon, and milk (if you want.) 
6. Once the cupcakes are cool, frost them with the cream cheese frosting in your desired pattern. Top with chocolate chips.