Pumpkin Cupcakes with Chocolate Ganache

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Pumpkin Cupcakes with Chocolate Ganache

Recipe Author Jessie Sheehan
Course Dessert
Cuisine Cupcakes
Keyword pumpkin
Servings 12 cupcakes


For the cupcakes

  • 1 1/2 cups all-purpose flour
  • 1 tsp baking powder
  • 1/8 tsp baking soda
  • 1/2 tsp kosher salt
  • 1 tsp ground cinnamon
  • 1/4 tsp nutmeg rounded
  • 1/4 tsp ground ginger
  • 1/2 cup vegetable oil
  • 3/4 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 1 tsp vanilla extract
  • 1 egg
  • 1 egg yolk
  • 7 1/2 ounces pumpkin puree half of a 15 ounce can

For the chocolate ganache

  • 4 ounces bittersweet chocolate such as American Heritage's Dark Chocolate
  • 1/3 cup heavy cream
  • 2 tsp light corn syrup


  • Heat the oven to 350°F. Line a 12-cup muffin tin with paper liners.
  • Whisk the flour, baking powder, baking soda, salt, and spices in a medium bowl. Whisk the oil, sugars, and vanilla in a large bowl. Whisk in the egg and the yolk, one at a time, and then the pumpkin puree. Gently fold in the dry ingredients with a flexible spatula just until the last streak of flour disappears.
  • Evenly divide the batter between the 12 cups and bake for about 25 minutes, rotating the pan at the halfway point. The cupcakes are done when a tester inserted into one comes out with a few moist crumbs. Let rest briefly on a cooling rack until you can safely remove the cupcakes without burning yourself. Let cool before glazing with the ganache.
  • To make the ganache, combine all of the ingredients in a small microwave-safe bowl and microwave on high for about two to three 30-second bursts, stirring after each, until melted and smooth.
  • Dip the top of each cupcake in the ganache, twisting the cup as you do so to thoroughly cover and let set about 30 minutes before serving, although the ganache remains quite soft even after setting.
  • Cupcakes will keep in an airtight container on the counter for up to 3 days.

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