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!
How to make Pumpkin Cupcakes…
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.
Where can you buy pumpkin puree in the UK?
I’ve found tins of pumpkin puree in the American food section of large supermarkets like Tesco and Sainsburys. I have also heard that Waitrose stock it. It’s sometimes available all year round, or sometimes only from September until December. It really does depend on the supermarket with this. Keep asking your local store, you may just bug them enough to get them to stock it! You can also buy it online, I have purchased it from Amazon before, and Sous Chef also sell it. It will be a little bit more pricey, but I’ve found good deals by buying several cans at once (it lasts over a year usually).
Can you make pumpkin puree from scratch?
Yes! If you can’t get hold of the canned version (the two brands I known of are Libbys and Baking Buddy) then you can make pumpkin puree from scratch. A 2kg pumpkin will give you roughly 675g pumpkin puree. The good news is, if you have too much you can freeze pumpkin puree. What you need to do is slice up the pumpkin, deseed it and scoop out the flesh. You can either roast or steam the pieces until soft – use a knife to check tenderness. Allow the pumpkin to cool. Remove the flesh from the skin and then use a blender to puree the flesh. You now have pumpkin puree! It’s also great stirred into risottos or curries if you have leftovers.
Can I decorate the cupcake with cream cheese frosting?
If you fancy using cream cheese frosting instead check out my Carrot Cake Cupcakes for a recipe for beautifully thick cream frosting that pipes like a dream!
Recommended equipment & ingredients*
|Cupcake tin||Electric hand mixer||Piping bags|
|Pumpkin puree||Brown cupcake cases||Wilton 2D Piping nozzle|
|Mixed spice||Pumpkin spice|
*I earn a small amount of money if you buy the products after clicking on the links. You will not be charged anything extra for this. Thank you for supporting The Baking Explorer!
More pumpkin recipes…
|Easy Pumpkin Traybake||Pumpkin Pie||Pumpkin Scones||Pumpkin Cheesecake Chocolate Brownies|
|Pumpkin Spiced Baked Donuts||Pumpkin Pie Cheesecake (No Bake)||Gingerbread & Pumpkin Cake Truffles||Pumpkin Loaf Cake|
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 like this, check out more of my Cupcake recipes!
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