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Single pumpkin cupcake close up with cream cheese frosting
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5 from 2 reviews

Small Batch Pumpkin Cupcakes

Perfectly pumpkin-spiced and moist Pumpkin Cupcakes with Whipped Ganache Frosting are an easy small batch cupcake recipe.  The cupcakes are infused with plenty of pumpkin and cozy spices and topped with a whipped ganache and whipped cream cheese frosting.  A must-have dessert for your holiday menu!
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Dessert
Cuisine: American
Keyword: Cream Cheese Frosting, Cupcakes, Pumpkin, Small Batch, Whipped Ganache
Servings: 4 Cupcakes
Author: Erin Cernich


  • 1 - Muffin/Cupcake Pan



  • 1/2 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/8 teaspoon salt
  • 3/4 teaspoon pumpkin pie spice
  • 3 tablespoons granulated sugar
  • 4 tablespoons light brown sugar
  • 1/4 cup pure canned pumpkin
  • 1 large egg
  • 2 tablespoons unsalted butter, melted

Whipped Ganache Frosting

Whipped Cream Cheese Frosting

  • 2 and 1/2 ounces cream cheese, room temperature
  • 2 tablespoons pure maple syrup
  • 1/4 cup heavy cream


Whipped Cream Cheese Frosting

  • In a small bowl, use a handheld mixer to whip the heavy cream into stiff peaks.
  • In another small bowl, use the handheld mixer to beat the cream cheese and maple syrup until smooth and creamy. Use a spatula to fold the whipped cream into the cream cheese. Refrigerate until ready to frost the cupcakes. The frosting will set up more as it refrigerates.

Whipped Ganache Frosting

  • In a small microwave-safe bowl add the chocolate chips and heavy whipping cream. Heat until the cream is warm, but not boiling over.
  • Remove the bowl from the microwave and let the mixture sit for 3-5 minutes to allow the chips to melt. Then stir the ganache until fully incorporated and smooth. Transfer to the refrigerator to allow the ganache to cool and set up. Keep in the refrigerator while your cupcakes are baking and cooling.
  • When ready to frost the cupcakes, use a handheld mixer and beat the ganache until light and fluffy - about 3-5 minutes.


  • Preheat oven to 350F degrees and adjust the oven rack to the middle position. Line a muffin pan with 4 cupcake liners.
  • In a small mixing bowl whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg.
  • In a medium mixing bowl, add both sugars and the pumpkin puree. Whisk together until well combined. Whisk in the egg, then the melted butter.
  • Sprinkle the dry ingredients over the wet ingredients and mix just until no dry streaks remain. Using a small spoon or cookie scoop, pour the batter in equal amounts into each of the cupcake liners.
  • Bake for 18 to 20 minutes or until the top of the cupcakes are spongy and a toothpick inserted in the middle comes out mostly clean. Cool the cupcakes in the pan set on a wire cooling rack for 5 minutes before transferring to the wire rack to cool completely.
  • To frost the cupcakes, you can use a knife to spread on layers of the Whipped Chocolate Ganache Frosting and Whipped Cream Cheese Frosting. Or, you can transfer each frosting to a piping bag and pipe on alternating layers of each frosting. The cupcakes are best enjoyed the day they are baked!


  • Pumpkin – Depending on the brand, canned pumpkin can have different names, but is the same thing:  Pumpkin Puree, Pure Pumpkin, 100% Pumpkin, Organic Pure Pumpkin.  Just be sure it is not Pumpkin Pie Filling