Pumpkin passion cupcakes

Pumpkin passion cupcakes

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(30 ratings)

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Cooking time

Prep: 15 mins Cook: 25 mins

Skill level

Easy

Servings

Makes 12

Use grated pumpkin or butternut squash for these gorgeous, spiced cupcakes

Nutrition and extra info

Additional info

  • Before icing
Nutrition info

Nutrition per serving

kcalories
386
protein
4.3g
carbs
43g
fat
23g
saturates
7g
fibre
1g
sugar
30g
salt
0.45g

Ingredients

  • 175ml sunflower oil
  • 175g light muscovado sugar
  • 3 large eggs
  • 1 tsp vanilla extract
  • 200g coarsely grated pumpkin or butternut squash flesh
  • 100g sultanas
  • grated zest 1 orange
  • 2 tsp ground cinnamon
  • 200g self-raising flour
  • 1 tsp bicarbonate of soda

For the frosting

  • 200g tub full-fat cream cheese
  • 85g icing sugar
  • toasted chopped pecans to decorate (optional)

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Method

  1. Heat oven to 180C/160C fan/gas 4. Line a 12-hole muffin tray with paper cases. Pour the oil into a large bowl and add the sugar, eggs and vanilla. Beat together, then add the grated pumpkin, sultanas and orange zest.
  2. Stir in the cinnamon, flour and bicarbonate of soda, the mixture will be quite wet. Spoon into the cases. Bake for 25 mins until firm and springy to the touch and a skewer inserted in the centre of a cupcake comes out clean. Cool completely on a wire rack. At this stage you can freeze the cakes for 4 months.
  3. To make the frosting, beat the cream cheese and sugar together until smooth then spread on top of the cupcakes. Leave plain or decorate with toasted pecans. Store in the fridge, but return to room temperature to serve for the best flavour and texture.

Recipe from Good Food magazine, October 2011

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Comments

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whipp3dcream's picture
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Had a go at these as my first ever attempt at baking, and they came out an absolute treat, couldn't be happier with the results! I don't know if it was just because I was learning as I went but the prep time was a lot longer than the suggested 15mins, I spent at least that on the pumpkin alone. I went with 1.5tsp ground cinnamon and .5tsp ground ginger. I left out the sultanas until the mix had been added to the tray cases, then added sultanas to half, and white chocolate chips to the other half. I used the suggested frosting here for the sultana ones, but for the white chocolate ones, I topped them with white chocolate spider webs, as per Angela Nilsen's muffin recipe. I also had enough mix over to make 3 more muffins, so chopped up some pecans and added those to the mix along with the sultanas. Difficult to pick a favourite, can't wait to bake some again! :-)

harrietturton's picture
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Great recipe! Lovely moist muffins delicious! Great way to use up pumpkin skin. I poured maple syrup over mine instead - Bliss!

sammarlowuk's picture
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Super quick, super easy and super delicious... and that's without the icing! The first batch was so good, I doubled up and made a second batch for the freezer and tried tweaking with some white chocolate chips, as suggested in another review! The most perfect pumpkin cupcakes... check out my blog post http://www.theannoyedthyroid.com/2012/07/30/pumpkin-passion-cupcakes/

bridalzone's picture

I thought this recipe included passion fruit. After all it is called pumpkin and PASSION cupcake. That is what attracted me to this recipe. Oh well let me keep searching for a cake recipe that includes passion fruit.

bridalzone's picture

I thought this recipe included passion fruit. After all it is called pumpkin and PASSION cupcake. That is what attracted me to this recipe. Oh well let me keep searching for a cake recipe that includes passion fruit.

bridalzone's picture

I thought this recipe included passion fruit. After all it is called pumpkin and PASSION cupcake. That is what attracted me to this recipe. Oh well let me keep searching for a cake recipe that includes passion fruit.

heidiandnabs's picture
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The flavour of these cupcakes is absolutely delicious and moreish. Did anyone else find them a bit greasy though? They left greasy stains on the cake stand I displayed them on. Wondering if the oil could be reduced and replaced with apple puree. Or how about butter instead of oil. If anyone has tried that I'd love to know.

tweetie-pie's picture
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Mmmm, these were lovely!! Deliciously moist cupcakes. I used half olive oil as i didnt have enough sunflower, but they turned out fine...I also did raisins instead of sultanas as i didn't have any, and mixed chopped pecans with the mixture instead of putting them on top. Also added some cinnamon to the icing, and they were yum - went down well with all the family! My cake cases were quite small so the mixture made 24 instead of 12.

sazzygoodsell's picture
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This is a fab recipe, so many people can not believe its pumpkin. And everyone loves them, I prefer with pumpkin rather than butternut squash it seems to be a bit more spicier with the pumpkin.

The hardest thing to do it get the pumpkin or squash peeled & grated. My favourite recipe at the moment.

jobarley's picture

These are fab, I followed the recipie to the letter & didn't add anything (unusual for me). Made them to take to a bonfire party and they went down a treat.

Frantic Flapjack's picture
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Wow! These were fabulous - gorgeous and moist and fruity and spicy - just yummy!! I used butternut squash and topped with the cream cheese frosting and pecans.

sullie's picture
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Deliciously moist cupcakes great recipe will be making again.

sullie's picture
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Deliciously moist cupcakes great recipe will be making again.

blondie29's picture
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i made these tonight and i love them ,my partner wasent so sure but then hes a tipical farmer, meat and two veg man ,ill defo be making them again though

kirstienic's picture
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Gorgeous - really moist and good flavour. I was using pumpkin left over from another recipe and only had about 100g so topped it up with grated carrot to make the 200g.

chockagirl's picture
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And here's my rating!

chockagirl's picture
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I made these last night and took them into work today. They've gone down a treat. Tasting the mix I thought there might be too much cinnamon, but they tasted fine. An easy way to transport them is to put the topping in a tub, and put it on at your destination!

parkie27's picture
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So easy to make and they taste great.

melteaser's picture

I used smaller baking cases, this mix made about 35 fairy cake size. Quite nice. Very simple and quick to make. If you have no pumpkin or butternut squash, I would think you could use carrot. This recipe is very similar to one I use for carrot cake

matthews43's picture
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Used butternut squash instead of pumpkin and added a little more zest - they were absolutely delicious. Will definitely be making again.

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