Single-Serve Pumpkin Cupcake
This is for my folks who live alone – or, gasp, live with someone who doesn’t like sweets, but they themselves need a sweet treat. This single-serve pumpkin cupcake is perfectly soft, full of that cinnamon pumpkin flavor, and is made just for you.
What makes it even better, you ask? The cream cheese frosting on top. Pumpkin and cream cheese are best friends, so obviously, we’d be pairing them for this solo bite of heaven. This recipe actually makes two cupcakes (what a travesty, am I right?), so eat one now and the other five minutes later. These fall-flavored cups of yum pair perfectly with a London Fog or your favorite hot beverage and will give you all the cozy fall feels.
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WHAT IS THE OBSESSION WITH PUMPKIN?
We just need to accept that at some point or another, we’re all afflicted with fomo, ok? That to me sums up the pumpkin craze. While yes, it can add yummy flavor, moisture, and color to a variety of fall’s favorite cakes, cookies, and pies, is it enough to be groundbreaking? Me thinks not.
It’s because the time to celebrate it, and the nostalgic associations it might bring, is limited. AKA we don’t want to miss out.
So, if you love pumpkin. First, you have to try my favorite pumpkin cake (it’s so easy!), my grandma’s pumpkin cookies, or give this cake roll a swirl (see what I did there?).
And then go put on your coziest flannel and get yourself that PSL.
Oh, but if you hate pumpkin, here are 20 fall desserts without it!
Love pumpkin and chocolate? Fold a tablespoon of chocolate chips (I prefer minis!) into your batter with the flour.
INGREDIENTS
- Sugar: sweetens the cupcake and helps with browning.
- Egg: binds ingredients and adds structure.
- Pumpkin puree: provides moisture, flavor, and a soft texture.
- Unsalted butter: adds richness and tenderness.
- Flour: gives structure to the cupcake.
- Baking powder: leavening agent that helps the cupcake rise.
- Baking soda: enhances rise and balances acidity.
- Salt: enhances flavor and balances sweetness.
- Cinnamon: adds warm, fall-inspired spice.
- Powdered sugar: lightly sweetens and decorates the cupcake.
- Cream cheese: creates creamy, tangy frosting.
- Salted butter: adds richness and smooth texture to frosting.
- Vanilla extract: enhances flavor.
- Milk: adjusts frosting consistency.
- Powdered sugar: sweetens and thickens frosting.
Tips for making a single-serve recipe: Use exact measurements, don’t overmix your flour, and keep an eye on your bake! Because it’s a small batch, it might bake faster in your oven.
HOW TO MAKE A SINGLE-SERVE PUMPKIN CUPCAKE
Preheat your oven to 350°F and line two cupcake wells in a muffin pan.
In a bowl, combine the sugar, eggs, and pumpkin, then mix in the melted butter. Sift in the baking powder, baking soda, salt, and cinnamon, stir to combine, and then sift in the flour, mixing until just incorporated.
Divide the batter evenly between the two cupcake liners and bake for 18 minutes. Remove the cupcakes from the pan and let them cool on a wire rack.
To make the cream cheese frosting, beat the cream cheese and butter together until smooth. Mix in the vanilla and milk, then sift in the powdered sugar and beat until fluffy.
Top the cooled cupcakes with the frosting and enjoy!
3 reasons you’ll love this fall treat for one
TIPS & VARIATIONS
- Stir until the flour is just incorporated for light, tender cupcakes.
- You can add nutmeg, cloves, or pumpkin pie spice for extra fall flavor.
- For a twist, add a tablespoon of chocolate chips or chopped nuts to your cupcake batter before baking!
- Since it’s a small batch, start testing with a toothpick at 15 minutes.
- If your frosting feels too soft to pipe or spread, pop it in the fridge for 10–15 minutes.
- Dust some cinnamon over your frosted single-serve pumpkin cupcakes for an extra pop of flavor!
MAKING AHEAD & STORING
Your pumpkin cupcake batter can be made a day in advance and stored in an airtight container in the fridge. Additionally, the cream cheese frosting will last up to 2 weeks in the fridge or frozen for up to 6 months.
Once baked, store your frosted single-serve pumpkin cupcakes in the fridge for up to 5 days. I mean… if you don’t eat them all first.
MORE SINGLE-SERVE RECIPES
This Mint Chocolate Tiramisu is perfect for my lovers of the classic combo, who don’t want to make a whole tray. Or try my easy Drop Biscuit with Plum Compote for the perfect balance of salty and sweet. Want something that feels a little fancy? Try this Spiced Poached Pear with Crème Anglaise and Streusel!
EQUIPMENT YOU’LL NEED
Equipment
- Muffin Tins
- Cupcake Liners
- Mixing Bowl
- Fine Mesh Sieve
- Mixer
- Wire Rack
- Spatulas
Ingredients
- ¼ cup sugar
- 1 ½ tbsp beaten egg
- 2 tablespoons pumpkin puree
- 1 tablespoon unsalted butter melted
- ¼ cup flour
- ½ teaspoon baking powder
- ⅛ teaspoon baking soda
- Pinch of salt
- ¼ teaspoon cinnamon
- 1 tsp powdered sugar for topping
- 1 oz cream cheese room temperature
- 2 tablespoons salted butter softened
- ⅓ teaspoon vanilla
- 1 teaspoon milk
- 1 cups of powdered sugar
Instructions
- Preheat oven to 350F and place two cupcake liners in a muffin pan
- In a bowl, mix together your sugar, eggs, and pumpkin. Add in your melted butter and combine
- Sift in your baking powder, baking soda, salt, and cinnamon, stir and then sift in your flour. Mix until just combined
- Divide the batter between your two cupcake liners and bake for 15-18 minutes
- Remove from pan and cool on a wire rack
- To make your cream cheese frosting, beat together your cream cheese and butter until smooth. Mix in your vanilla and milk. Sift in your powdered sugar and beat until combined
- Top your cooled cupcakes with your cream cheese frosting and enjoy!
