Ingredients:2 1/2 cups all purpose flour
1 1/2 tsp. cinnamon
1/4 tsp. each nutmeg, cloves and ginger
1 1/2 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt
1 1/2 cups sugar
2/3 cup vegetable oil
1/2 cup buttermilk
1 (15 oz.) pure pumpkin
4 eggs
1 tsp. vanilla
1 cup semi-sweet chocolate chips
Directions:
Preheat oven to 350 degrees. Fill cupcake tin with cupcake liners.
In a medium sized bowl, whisk together the flour, cinnamon, nutmeg, cloves, ginger, baking soda, baking powder & salt.
In the bowl of a stand mixer, beat together sugar, oil, buttermilk, pumpkin, eggs & vanilla until fully incorporated. Reduce mixer speed to low and add in flour mixture a little at a time until just incorporated. Gently stir in chocolate chips until evenly distributed.
Using a large scoop, scoop batter into the cupcake liners, filling each one 2/3 full. Bake for approximately 18 minutes until a toothpick inserted comes out clean.
Let cool in tins slightly, then remove from tin and let cool on a cooling rack. Once completely cool, top with desired icing.
Source: http://www.macaroniandcheesecake.com/2012/10/pumpkin-chocolate-chip-cupcakes.html
