Hello everybody, hope you’re having an amazing day today. Today, we’re going to prepare a distinctive dish, baking partners- eggless pumpkin chocolate chip cupcake. It is one of my favorites food recipes. This time, I’m gonna make it a bit tasty. This will be really delicious.

Baking Partners- Eggless Pumpkin chocolate chip cupcake is one of the most popular of recent trending foods on earth. It is appreciated by millions daily. It is simple, it is fast, it tastes delicious. They’re nice and they look fantastic. Baking Partners- Eggless Pumpkin chocolate chip cupcake is something which I’ve loved my whole life.

To begin with this recipe, we have to first prepare a few ingredients. You can have baking partners- eggless pumpkin chocolate chip cupcake using 14 ingredients and 8 steps. Here is how you cook it.

The ingredients needed to make Baking Partners- Eggless Pumpkin chocolate chip cupcake:

1. Take 1 1/2 cups all purpose flour (195 grams) ….
2. Prepare 1 teaspoon baking soda … .
3. Take 1 teaspoon cinnamon ground ….
4. Get 1/4 teaspoon ginger ground ….
5. Prepare 1/4 teaspoon cloves ground ….
6. Take 1/4 teaspoon nutmeg freshly ground … .
7. Take 1/2 teaspoon salt ….
8. Prepare 1/2 cup unsalted butter , room temperature (113 grams) ….
9. Get 1 cup granulated whitesugar …. (200 grams)
10. Prepare 1/4 cup Butter Milk … .
11. Prepare 1 teaspoon Vanilla Extract ….
12. Make ready 3/4 cup Pumpkin pumpkin Canned Puree [ I used ripe and made puree ( 180 ml ) ….
13. Make ready 1 cup Chocolate chips (175 grams) …..
14. Make ready Optional Nutella . for filling [

Steps to make Baking Partners- Eggless Pumpkin chocolate chip cupcake:

1. Preheat oven to 350 degrees F (177 degrees C). Line the cup cake mould and keep aside. In a large bowl, sift together the flour, baking soda, ground spices, and salt.
2. Cream the butter and sugar until light and fluffy.
3. Add vanilla and pumpkin puree. Alternate between the Flour and Butter milk. Use the butter milk sparingly as you might not need the entire thing.
4. Fold in the chocolate chips.
5. Fill the muffin cups evenly with the batter. Bake for 15-20 min or until the skewer comes out clean when inserted in the center of the cup cake.
6. Once done, take them out and let them cool. Once easy to handle, use a round piping nozzle and cut out a round in the center of the cup cake.
7. Put a small dollop of nutella in it and cover with the core of the cup cake that you just took out. Serve.
8. They taste divine. The pati and I could not stop eating it. However a few of them were too soft to hold  shape, so I made cake pops out of them :)

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