Small Batch Pumpkin Cupcakes
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With plenty of pumpkin flavor and warm pumpkin spices, these small batch pumpkin cupcakes are a simple way to satisfy a pumpkin craving. The easy recipe makes 6 moist cupcakes with a soft, cake-like crumb and a tangy cream cheese frosting for a classic finish.
You’ll Taste The Pumpkin In These Cupcakes
For many reasons, I prefer a small batch of six cupcakes. There are enough for two of you to enjoy the day they are baked. Then if you’re like my husband and me, you sneak bites of the remaining cupcakes over the next couple of days. None go to waste.
For cakes and cupcakes, I often reach for oil when I want the crumb to stay especially moist. Butter is wonderful when I want something richer and denser like my pumpkin bars, but oil works better here to balance the extra moisture from the pumpkin while keeping the cupcakes soft and bouncy. And a bonus that comes with making six cupcakes: we get to use the whole egg.
I also use a generous amount of pumpkin so these taste unmistakably like pumpkin, not simply spice cake. The trick was keeping all that pumpkin flavor while still making a cupcake that eats like cake — moist, soft, and light.
And for the finish, cream cheese frosting was the obvious choice. Pumpkin and tangy cream cheese just belong together, and I’m not about to mess with that.
How To Make Pumpkin Cupcakes
For these small batch cupcakes, you don’t need a mixer, but you will need two mixing bowls. The first is for combining the dry ingredients separately so everything is evenly distributed before it hits the wet ingredients.
In the second bowl, first combine the oil and sugars. I like to do this first so the oil can coat the sugar and give you a uniform base to work with. Then mix in the egg, followed by the pumpkin, vanilla, and possibly my favorite ingredient: apple juice. You only need a little to loosen the batter enough to bake into a light cupcake.
Sprinkle the dry ingredients over the wet, then gently mix until the drippy batter comes together. A few small lumps are fine, but break up any larger ones so they don’t bake into flour pockets inside the cupcakes.
My favorite way to portion batter into cupcake liners is with a cookie scoop. Fill the liners about two-thirds full, rather than all the way to the top like we do with my pumpkin muffins.
The cupcakes will bake with soft domes, and don’t be surprised if you see a few little creases across the tops. That’s normal for these moist pumpkin cupcakes and won’t affect their plush texture.
Frosting Options
Yes, I’m partial to a cream cheese frosting for these pumpkin cupcakes. But you have options. Chocolate and pumpkin work beautifully together, and I know from my gluten-free pumpkin cupcakes that whipped chocolate ganache is especially good on pumpkin cake.
Or keep things simple with my vanilla frosting. Its classic vanilla flavor works well with the pumpkin and spices, and it’s a good choice if you want to finish the cupcakes with seasonal sprinkles.
What To Do With Leftover Pumpkin
In the recipe card, I recommend Libby’s 100% Pure Pumpkin, which is what I use for almost all of my pumpkin recipes. First, you can find it just about anywhere. And second, the puree isn’t as watery as some other brands I’ve tried.
No matter which size you buy, this small batch of cupcakes won’t use it all. Put the extra pumpkin toward another small batch bake — my pumpkin bread or pumpkin cookie bars are both good places to start.
Or refrigerate the extra puree for your next pumpkin bake. Once the can is open, I usually don’t have much trouble finding a reason to use it.
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If you made these pumpkin cupcakes, let me know in the comments below! Your comment and star rating are greatly appreciated and help other bakers discover the recipe.
Small Batch Pumpkin Cupcakes
by Erin Cernich
Equipment
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
- 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.
Nutrition Estimates
TRY THESE SMALL BATCH RECIPES NEXT!
About the Author …
Hi, I’m Erin! With years of experience baking for two in my own small household, I know about the love for desserts without the leftovers. I’ve tested, written, and photographed every one of the 300+ recipes on my website. And even had some of my desserts featured on Taste of Home, The Spruce Eats, ELLE, Parade, and more! From traditional to gluten free desserts for two, I have the recipe for you.
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