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Whenever I make cupcakes, I always find it makes too many and I have some leftover. Not so, with these easy pumpkin cupcakes. This recipe is a small batch and makes about 7 cupcakes. Perfect for that pumpkin craving!
Every time I make cupcakes. I find myself buried in cupcakes. Like 2 dozen cupcakes staring at me. Now for some people who bake because they actually need cupcakes for some event, then that might be fine. I am not one of those people. Clearly. I make cupcakes because I want them. I make cupcakes because it’s a Tuesday. A Wednesday. A rainy Saturday afternoon. Because I’m bored. I’m stressed. Had a bad day. Good day.I make cupcakes. All. The. Time.
So that means when I do make them, I have them staring at me. And I wonder, who will get these cupcakes this time? Co-workers? Friends? Family? Should I wander across the street and meet my neighbors officially?Time to change all that. Enter these small batch easy peasy pumpkin cupcakes.
Seven (or eight depending on your scooping) perfect cupcakes. One for each day of the week.
- Dry Ingredients: Flour, baking powder, baking soda, salt, cinnamon nutmeg, cloves
- Wet Ingredients: Brown sugar, eggs, oil, pumpkin puree, milk, oil, and vanilla
How To Make Small Batch Pumpkin Cupcakes
- First start by prepping your pans with cupcakes liners. And don’t forget to preheat that oven yo! Then whisk together your dry ingredients in your mixing bowl – properly measured flour, baking powder, baking soda, salt, and spices.
- And in a second bowl, whisk together the wet ingredients – eggs, pumpkin puree, vegetable oil, milk, and vanilla extract.
- Now the BIG moment… combining the two! The key is to NOT over mix. In fact, lumps are OK in your batter.
- Now just simply portion out the cupcake batter into your pans. Bake for 17-18 minutes.
- Use pumpkin pie spice instead. This uses cinnamon, nutmeg, and cloves. If your pantry isn’t stocked with these items, you can always substitute pumpkin pie spice. I know growing up there was always a container of that stuff hidden in the spice cabinet. Keep in mind pumpkin pie spice has the addition of allspice and ginger. You can learn how to make your pumpkin pie spice here.
- Make sure to use pumpkin PUREE not pumpkin pie FILLING. The difference? Pumpkin pie filling is already pre-sweetened and pre-spiced, pumpkin puree is just pure good old pumpkin. This gives you more control over your recipe.
- Be sure to NOT overmix. Lumps are OK in your batter and a good sign you haven’t overmixed. Get all stir crazy and you will without a doubt (I bet you a thousand chocolate chip cookies) a TOUGH muffin. And nobody likes a tough muffin. Yech…
If unfrosted, I’ll store, covered at room temperature for up to 2 days. If frosted, I prefer to store in the fridge.
Yes, cupcakes are great for freezing! I recommend freezing before frosting. Cool thoroughly, then wrap individually in plastic wrap. Place the wrapped cupcakes in a zipper bag for an extra layer of protection from the cold. Then freeze for up to three months. Thaw at room temperature or using the defrost setting on the microwave. Here is a tutorial on How To Store And Freeze Cupcakes.
Yes it is the same thing. Just make sure to NOT use pumpkin pie filling which has added ingredients in it.
Yes omit the cinnamon, ginger, and nutmeg and use 2 teaspoons pumpkin pie spice instead.
For this cupcake, you have so many options but here are my favorites:
- Carammel buttercream icing
- Cinnamon Cream Cheese Frosting
- The BEST Cream Cheese Frosting
- Vanilla Buttercream Frosting
- EASY Chocolate Buttercream Frosting
Cupcake Resources To Help
If you’re new to making cupcakes, then check out my other cupcake resources:
- 15 tips for making perfect cupcakes
- 6 Cupcake Decorating Supplies You Need To Decorate Like A Pro
- 6 reasons why your cupcakes are sinking in the middle.
- And if frosting them leaves you cowering in a corner, then be sure to read how to frost a perfect cupcake. Trust me, you’ll be piping like a pro in no time.
More Cupcake Recipes To Try:
Small Batch Pumpkin Cupcakes
For the cupcakes
- 3/4 cup + 3 TBS (110 g) all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 teaspoon cinnamon
- 1/8 teaspoon nutmeg
- 1/8 teaspoon cloves
- 1/3 cup (71 g) packed light brown sugar
- 1 large egg room temperature
- 1/2 cup (120 ml) oil
- 1/2 cup (113 g) pumpkin puree
- 2 Tablespoons + 2 teaspoons milk
- 1/2 teaspoon vanilla extract
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves together until combined. Make a well in the center.
- In a second mixing bowl, whisk together the brown sugar, eggs, pumpkin, oil, milk, and vanilla until smooth. Pour into the center of the dry ingredients and whisk until combined.
- Spoon the batter evenly into 7 wells. Bake for 17-18 minutes or until a toothpick inserted in the center comes out clean. Allow to cool completely before frosting.
- Make Ahead: If unfrosted, I’ll store, covered at room temperature for up to 2 days. If frosted, I prefer to store in the fridge.
- Freezing: Yes, cupcakes are great for freezing! I recommend freezing before frosting. Cool thoroughly, then wrap individually in plastic wrap. Place the wrapped cupcakes in a zipper bag for an extra layer of protection from the cold. Then freeze for up to three months. Thaw at room temperature or using the defrost setting on the microwave. Here is a tutorial on How To Store And Freeze Cupcakes.
- Spices: Instead of these spices, you may use 1/2 teaspoon pumpkin pie spice instead
- Adapted from Sally’s Baking Addiction