Pumpkin cupcakes

    1 hour 40 min

    These pumpkin cupcakes with a cinnamon-cream cheese icing are a lovely treat in the run up to Halloween.

    593 people made this

    Serves: 24 

    • 280g plain flour
    • 1 teaspoon ground cinnamon
    • 1/2 teaspoon ground nutmeg
    • 1/2 teaspoon ground ginger
    • 1/2 teaspoon ground cloves
    • 1/2 teaspoon ground allspice
    • 1/2 teaspoon salt
    • 1 tablespoon baking powder
    • 1/2 teaspoon bicarbonate of soda
    • 110g butter, softened
    • 200g caster sugar
    • 5 tablespoons brown soft sugar
    • 2 eggs, room temperature
    • 180ml milk
    • 250g pumpkin, cooked and pureed
    • Cinnamon cream cheese icing
    • 200g cream cheese, softened
    • 50g butter, softened
    • 350g icing sugar
    • 1 teaspoon vanilla extract
    • 1 teaspoon ground cinnamon

    Prep:25min  ›  Cook:25min  ›  Extra time:50min  ›  Ready in:1hr40min 

    1. Preheat an oven to 190 C / Gas 5. Grease 24 muffin cups, or line with paper muffin cases. Sift together the flour, 1 teaspoon cinnamon, nutmeg, ginger, clove, allspice, salt, baking powder and bicarb; set aside.
    2. Beat 110g of butter, caster sugar and brown sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in colour. Add the room-temperature eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Stir in the milk and pumpkin puree after the last egg. Stir in the flour mixture, mixing until just incorporated. Pour the cupcake mixture into the prepared muffin cases.
    3. Bake in the preheated oven until golden and the tops spring back when lightly pressed, about 25 minutes. Cool in the tins for 5 minutes before removing to cool completely on a wire rack.
    4. While the cupcakes are cooling, make the icing by beating the cream cheese and 50g butter with an electric mixer in a bowl until smooth. Beat in the icing sugar a little at a time until incorporated. Add the vanilla extract and 1 teaspoon ground cinnamon; beat until fluffy. Once the cupcakes are cool, ice with the cream cheese icing.

    Pumpkin puree...

    You can find tinned 100% pumpkin puree at Waitrose, via Ocado or in specialty shops. You can also make your own with this recipe.

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    Reviews & ratings
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    Reviews in English (429)


    These were absolutely delicious! They turned out light and fluffy and the icing was addictive! They disappeared fast when I brought them to the office, and it was hard for me to let them go! I used fresh pumpkin puree from my freezer that I had prepared a few months ago and needed to use, but I am sure the tinned pumpkin puree would also work well. Thanks so much for posting this recipe, my friends and I really enjoyed it!  -  22 Dec 2009


    Used different ingredients. I also added wheat bran, wheat germ and mixed fruit (raisins, sultanas etc)  -  06 Mar 2011


    Love the recipe. Easy to make and brilliant results  -  23 Oct 2010