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Pumpkin Chocolate Chip Turkey Face Cupcakes
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Pumpkin Chocolate Chip Turkey Face Cupcakes
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Super easy Thanksgiving treat that doesn’t take a pastry degree to make and decorate. Sweet chocolate cupcakes with a hint of pumpkin and a hearty dose of vitamin A.

Prep time
Bake/Cook time
0:17 to 0:20
24 cupcakes
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Pumpkin Chocolate Chip Turkey Face Cupcakes
Light Brown Sugar
Confectioners Powdered Sugar
Prep time :
Bake/Cook time :
0:17 to 0:20
Yield :
24 cupcakes


Pumpkin Chocolate Chip Cupcakes

  • 1 3/4 cups all-purpose flour*
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons pumpkin pie spice
  • 1/2 cup Imperial Sugar Light Brown Sugar
  • 2 eggs
  • 1 cup pumpkin puree
  • 1/2 cup vegetable oil
  • 1/3 cup whole milk
  • 1 teaspoon vanilla
  • 1 cup milk chocolate chips

Chocolate Buttercream Frosting


  • 48 candy eye balls
  • Fruit flavored breath mints

*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.


Pumpkin Chocolate Chip Cupcakes

  1. Preheat oven to 3500F. Line a muffin pan with cupcake liners.
  2. Mix together flour, baking powder, baking soda, salt, and pumpkin pie spice.
  3. In another bowl, whisk together brown sugar, eggs, pumpkin puree, oil, milk, and vanilla.
  4. Add wet ingredients into the dry, and mix until just combined. Gently stir in chocolate chips.
  5. Scoop into muffin liners. Bake for 17 to 20 minutes, or until a toothpick comes out clean. Transfer to a wire rack to cool completely.

Chocolate Buttercream Frosting

  1. Cream together the butter and sugar in an electric mixer. Gradually add cocoa powder. Add 2 tablespoons cream, add more if necessary. Add the vanilla. Beat for 2-3 minutes, or until light and fluffy.
  2. To assemble cupcakes, add frosting to a piping bag fitted with a large, round tip. Swirl on top of cupcake. Add two eyes, stand an orange mint up for the beak, and slant a red mint for the gobbler. Add more mints to the top of the cupcake to look like feathers.


Recipe developed for Imperial Sugar by Bree Hester

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