Go Back
+ servings
Pumpkin Cupcakes

Pumpkin Cupcakes

Pumpkin spiced cupcakes full of Autumn flavour!
Course Dessert
Cuisine American
Keyword Cupcake
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings 12
Calories 455kcal
Author thebakingexplorer


For the sponge

  • 175 g Light brown soft sugar
  • 100 ml Vegetable oil
  • 2 Eggs large
  • 200 g Pumpkin puree
  • 200 g Self raising flour
  • ½ tsp Baking powder
  • A pinch of Salt
  • 1 tsp Cinnamon
  • ½ tsp Mixed spice
  • ¼ tsp Ground ginger
  • ¼ tsp Nutmeg

For the buttercream

  • 200 g Butter softened, unsalted
  • 400 g Icing sugar
  • 1 tsp Vanilla extract
  • 1 tsp Cinnamon
  • 2 tbsp Milk

To decorate

  • Fondant pumpkins or sprinkles optional


  • Pre-heat your oven to 160C Fan/180C/350F/Gas Mark 4 and line a cupcake tin with 12 paper cases
  • In a large bowl whisk together the light brown soft 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 they are golden brown and a thin skewer or cocktail stick inserted in the centre comes out clean. Put them on a cooling rack to cool completely
  • To make the buttercream, mix together the butter, cinnamon, vanilla extract, milk and icing sugar with an electric whisk until smooth. If the buttercream is too stiff then you can add some more milk to it
  • Pipe the buttercream onto each cupcake using a piping bag fitted with a nozzle (I used Wilton 2D). Or spread it on with a spoon
  • Add fondant pumpkins or 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 live in a country where pumpkin spice mix is readily available, you can swap the spices listed in the recipe for 2 tsp pumpkin pie spice mix.
If you fancy using cream cheese frosting instead of the cinnamon buttercream, check out my Carrot Cake Cupcakes for a beautifully thick UK recipe for cream cheese frosting that pipes like a dream! If you do decorate the cupcakes with cream cheese frosting, they will need to be stored in the fridge.


Calories: 455kcal | Carbohydrates: 62g | Protein: 3g | Fat: 23g | Saturated Fat: 16g | Trans Fat: 1g | Cholesterol: 63mg | Sodium: 153mg | Potassium: 88mg | Fiber: 1g | Sugar: 47g | Vitamin A: 3052IU | Vitamin C: 1mg | Calcium: 41mg | Iron: 1mg