Spiced Pumpkin Cupcakes

Healthy version – with metric measurements!

Homemade Spiced Pumpkin Cupcakes!

Makes 18

Ingredients for pumpkin cupcakes:

100 grams plain flour

100 grams wholemeal flour

1 teaspoon baking soda

2 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/2 teaspoon ground cloves

1/2 teaspoon salt

20 grams unsalted butter, room temperature

100 ml sunflower oil

200 grams granulated white sugar

2 large eggs

1 teaspoon pure vanilla extract

150 grams solid packed, canned pumpkin puree
Ingredients for cream cheese frosting:

115 grams cream cheese, room temperature

25 grams unsalted butter, room temperature

1/2 teaspoon pure vanilla extract

175 grams confectioners (powdered or icing) sugar, sifted

Garnish & decorations (optional)

chopped nuts, cinnamon and/or pumpkin candies

Instructions for pumpkin cupcakes:

Preheat oven (180 °C). Place rack in the middle of the oven.
Line 18 muffin cups with paper liners.

In a large bowl, sift together the flour, baking soda, ground spices, and salt.
In the bowl of your electric mixer, or with a hand mixer, cream the butter and sugar until light and fluffy.
Add the eggs, one at a time, beating well after each addition.
Beat in the vanilla extract. Scrape down the sides of the bowl.
With the mixer on low speed, alternately add the flour mixture and pumpkin puree, in three additions, beginning and ending with the flour mixture.
Fill the muffin cups evenly with the batter using two spoons or an ice cream scoop.
Place in the oven and bake for about 18 – 20 minutes, or until firm to the touch and a toothpick inserted in the centre of one of the cupcakes comes out clean.
Place on a wire rack to cool.

Instructions for cream cheese frosting:

In the bowl of your electric mixer, or with a hand mixer, beat the cream cheese until smooth.
Add the butter and beat until incorporated and smooth.
Add the vanilla extract and confectioners sugar and beat until fluffy (2-3 minutes).
Pipe or spread the frosting on the cupcakes.
Garnish and decorate using nuts, cinnamon, or pumpkin candies (optional).


I used Libby’s Pumpkin Puree, which can be found in the UK in Waitrose or online from Ocado (currently cheaper from Waitrose!)

Ocado: http://www.ocado.com/webshop/product/Libbys-Pumpkin-Puree/29616011

Waitrose: http://www.waitrose.com/shop/ProductView-10317-10001-10003-Libby%27s+Pumpkin+Puree

Original recipe from The Joy of Baking: http://joyofbaking.com/cupcakes/PumpkinCupcakes.html


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