Step 1

to 350°F (175°C) and line a muffin tin with paper liners. This step ensures that your cupcakes bake evenly and have a light, airy texture.

Step 2

, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt. This dry mixture provides the foundation of flavor and structure for your cupcakes.

Step 3

, combine the pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract. Mix until smooth. This wet mixture is what makes these cupcakes incredibly moist and flavorful.

Step 4

to the wet ingredients, mixing until just combined. Be careful not to overmix, as this can lead to dense cupcakes.

Step 5

. The chocolate chips add a delightful surprise in every bite, complementing the warm spices of the pumpkin.

Step 6

among the prepared muffin cups, filling each about 2/3 full. This allows the cupcakes to rise properly without overflowing.

Step 7

, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Step 8

. In a large bowl, beat the softened butter until creamy. Gradually add the powdered sugar and cinnamon, beating until smooth. Add the heavy cream and vanilla extract, and beat until fluffy. This frosting adds the perfect sweet and spicy finish to your cupcakes.

Step 9

with the cinnamon buttercream and garnish with mini chocolate chips.