Small Batch Pumpkin Cupcakes

Small batch of pumpkin cupcakes with cream cheese frosting on a wood cake platter.

Small batch pumpkin cupcakes with plenty of pumpkin flavor, warm pumpkin spices, and a moist, cake-like crumb. The easy recipe makes 6 cupcakes, finished with tangy cream cheese frosting.

Prep Time10

Cook Time18

Total Time28

Course: Dessert

Cuisine: American

Servings: Cupcakes

Calories: 221kcal

Author: Erin Cernich

Equipment

Muffin/Cupcake Pan

Ingredients

¾ cup all-purpose flour
½ teaspoon baking powder
¼ teaspoon baking soda
1 teaspoon pumpkin pie spice
¼ teaspoon ground cinnamon
¼ teaspoon salt
¼ cup canola oil or any neutral oil
¼ cup light brown sugar, packed
3 tablespoons granulated sugar
1 large egg, room temperature
½ cup pure canned pumpkin
2 tablespoons apple juice or milk
½ teaspoon vanilla extract
Cream Cheese Frosting

Instructions

Preheat the oven to 350F degrees and adjust the oven rack to the middle position. Line a muffin/cupcake pan with 6 liners.
In a small mixing bowl, whisk together the flour, baking powder, baking soda, spices, and salt.
3/4 cup all-purpose flour, 1/2 teaspoon baking powder, 1/4 teaspoon baking soda, 1 teaspoon pumpkin pie spice, 1/4 teaspoon ground cinnamon, 1/4 teaspoon salt
In a medium mixing bowl, add the oil and both sugars. Whisk until the sugars are moistened, then add the egg and mix until fully combined. Add the pumpkin, juice, and vanilla, and whisk until the mixture is smooth.
1/4 cup canola oil, 1/4 cup light brown sugar, packed, 3 tablespoons granulated sugar, 1 large egg, room temperature, 1/2 cup pure canned pumpkin, 2 tablespoons apple juice, 1/2 teaspoon vanilla extract

Any milk will work as a substitute for the juice.

Sprinkle the dry ingredients over the wet and mix until no flour streaks remain and the batter is mostly smooth. It is ok if there are a few small lumps, but break up any larger ones with the whisk.
Portion the batter into the prepared cupcake liners, filling each about 2/3 full. Bake the cupcakes for 18 to 20 minutes, or until they are springy to the touch and a toothpick inserted in the middle comes out mostly clean.
Cool the cupcakes in the pan set on a wire cooling rack for 10 minutes, then transfer to the rack to cool completely.
Finish the cupcakes with classic cream cheese frosting and seasonal sprinkles. The cupcakes can sit at room temperature for a day, then cover and store in the refrigerator for up to 3 days.

Notes

Serving Size - This is a small batch recipe for 6 cupcakes that can be doubled.
Frosting Options - For a chocolate and pumpkin combination, use my whipped chocolate ganache for the frosting.
Pumpkin – Be sure to use pure pumpkin puree, not pumpkin pie filling. I like to use Libby’s because I find it doesn’t have as much moisture in it.
Leftover Pumpkin – You will have leftover pumpkin puree regardless of the size can you buy. Check out my small batch pumpkin recipes to make another batch of pumpkin treats.
Freezing - Cooled and unfrosted cupcakes can be frozen for up to 3 months. Wrap individually in plastic wrap, then place in a freezer bag. Thaw in the refrigerator and bring to room temperature to frost and serve.

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