Small-batch Pumpkin Cupcakes with Cream Cheese Frosting are easy to make and one of my favorite fall desserts!
In a medium bowl, whisk together both sugars and vegetable oil. Add egg, pumpkin puree, and vanilla extract. Whisk until smooth. Add flour mixture and use a spoon to stir until just combined.
Divide batter between the prepared cupcake cups, filling about 2/3 of the way full. Bake for 19 to 23 minutes, until a toothpick inserted into the center of the cupcakes comes out with just a few moist crumbs.
Have some leftover pumpkin puree after making this recipe? Check out my post What to Do With Leftover Pumpkin Puree for some ideas on what to do with the rest of the can.