One of my favourite parts of both Halloween and the Autumn period in general is the proliferance of pumpkin in all kinds of food and drink. My favourite is definitely Pumpkin Pie but these Pumpkin Cupcakes come a close second. However, I’ve never met a pumpkin baked good I didn’t like! These Pumpkin Cupcakes are so easy to make with tinned pumpkin puree, but you can use raw grated pumpkin if you can’t find the canned kind. It is so much easier to find nowadays, I get it in Tesco in the American food section or from Amazon (see link before the recipe). They’re topped with a divine cinnamon infused buttercream too!
I started by whisking together the light brown sugar, eggs and vegetable oil.
Then I whisked in the pumpkin puree.
In another bowl I stirred together the self raising flour, baking powder, salt and all of the spices.
I added the flour mixture to the pumpkin mixture and whisked them together.
Next I divided the mixture between the cupcake cases.
They baked for 25 minutes until they were golden.
Whilst the cupcakes were cooling I made the buttercream by mixing the butter, icing sugar, vanilla extract and cinnamon together. I piped it onto the cupcakes using a Wilton 2D nozzle.
The Pumpkin Cupcakes were gorgeously moist and packed with Autumn flavour! The cinnamon buttercream was the perfect partner, but if you fancy using cream cheese frosting instead check out my Red Velvet Cupcakes for a recipe!
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For the sponge
- 175 g Light brown sugar
- 100 ml Vegetable oil
- 2 Eggs large
- 200 g Pumpkin puree I used Libbys
- 200 g Self raising flour
- 1/2 tsp Baking powder
- A pinch of salt
- 1 tsp Cinnamon
- 1/2 tsp Mixed spice
- 1/4 tsp Ground ginger
- 1/4 tsp Nutmeg
For the buttercream
- 200 g Butter or baking spread
- 400 g Icing sugar
- 1 tsp Vanilla extract
- 1 tsp Cinnamon
- Sprinkles optional
Pre-heat your oven to 180C/160C Fan/350F/Gas Mark 4 and line a cupcake tin with 12 paper cases
In a large bowl whisk together the light brown sugar, eggs and vegetable oil
Add the pumpkin puree and whisk in
In another bowl stir together the self raising flour, baking powder, salt and all of the spices - cinnamon, ginger, nutmeg and mixed spice
Add the flour mixture to the pumpkin mixture and whisk them together
Divide the mixture between the cupcakes cases, and bake them for 20-25 minutes until then are golden brown. Put them on a rack to cool completely
To make the buttercream, mix together the butter, cinnamon and icing sugar with a spoon or electric hand whisk, when it starts to come together, add the vanilla and mix until smooth
Pipe the buttercream onto each cupcake using a piping bag fitted with a Wilton 2D. Or spread on with a spoon
Add sprinkles if desired, then serve! Leftovers will keep in an airtight container in a cool place for 3 days
If you can't get hold of pumpkin puree you could also use grated raw pumpkin, or butternut squash would work too. You can also roast or steam the pumpkin, then puree it and let it cool completely before adding to the mix.
Mixed spice is a British spice blend containing Cinnamon, Coriander Seed, Nutmeg, Clove, Pimento, Ginger. If you can't get hold of it, use a Pumpkin Spice mix instead
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