Pumpkin Cupcakes with Chocolate Ganache and Spiced Cream Cheese Frosting

These cupcakes are always a favorite. I normally stock up on canned pumpkin in the fall, so I can enjoy this recipe year round. They are a perfect twist on the classic pumpkin flavor of the fall, but can be enjoyed year round. These are such elegant cupcakes with the double frosting, but are perfect for any occasion. The chocolate ganache is perfectly thick and extremely decadent.


24 Cupcakes


Cupcakes: 2 cups all-purpose flour 1 Tbsp baking powder 2 teaspoon baking soda 2 teaspoon ground cinnamon ½ teaspoon ground nutmeg ½ teaspoon ground ginger ¼ teaspoon salt ¾ cup vegetable oil ⅔ cup unsweetened applesauce 1 cup granulated sugar ¾ cup light brown sugar 2 teaspoon vanilla extract 3 large eggs 1¾ cups canned unsweetened pumpkin puree ⅓ cup low-fat buttermilk 1 recipe Thick Chocolate Ganache 1 recipe Spiced Cream Cheese Frosting ¾ cup chopped pecans Chocolate Ganache: 1 cup semi-sweet chocolate chips ½ cup heavy whipping cream Spiced Cream Cheese Frosting: 8 oz cream cheese, softened ½ cup unsalted butter, softened 1 teaspoon vanilla ⅛ teaspoon salt 4 cups powdered sugar ½ teaspoon cinnamon ⅛ teaspoon nutmeg

Nutritional information

No nutrition information available


Cupcakes: Preheat oven to 350 degrees. In a large mixing bowl whisk together flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt, set aside. In a separate large mixing bowl, using an electric mixer, combine vegetable oil, applesauce, granulated sugar, brown sugar and vanilla. Add eggs and stir until combine. Stir in pumpkin puree and buttermilk and stir until well combine. Slowly add dry ingredients. Stir until no longer lumpy about 1 - 2 minutes. Pour about ¼ cup mixture into buttered muffin cups or paper lined muffin cups and bake 20 - 23 minutes until toothpick inserted in center comes out clean. Let muffins cool 5 minutes in muffin tin. Remove to a wire rack and let cool 30 minutes. Chocolate Ganache: Place chocolate chips in a medium mixing bowl, set aside. In a small saucepan over medium heat, bring whipping cream just to a boil. Pour hot cream over chocolate chips and whisk until smooth. Spoon 1 teaspoon ganache over each cooled cupcake and spread near edges, allow to cool. Meanwhile make spiced cream cheese frosting. Spiced Cream Cheese Frosting: In a large mixing bowl, with an electric mixer, whip together cream cheese and butter until fluffy. Add vanilla, salt, powdered sugar, cinnamon and nutmeg and whip until smooth and fluffy. Pipe cream cheese frosting over cooled chocolate ganache covered cupcakes and sprinkle cupcakes with chopped pecans.