Pumpkin passion cupcakes

Pumpkin passion cupcakes

  • 1
  • 2
  • 3
  • 4
  • 5
(30 ratings)


Magazine subscription – 3 issues for £3

Cooking time

Prep: 15 mins Cook: 25 mins

Skill level



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



  • 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)

Buy Ingredients

Buy the ingredients for this recipe now via:

Want to know how this works? Read all about it here.


  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

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.


Show comments
laxtitute's picture
  • 1
  • 2
  • 3
  • 4
  • 5

What a treat! These were so easy to make and turned out beautifully! They tasted exceptionally good and were moist and delicious! A lovely change to the usual flavours of muffins/fairy cakes.

jnelson97405's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Lovely recipe and excellent flavor. Our Sweet Meat squash were prolific this year and I used that in this recipe. The next batch will be modified for cranberries rather than sultanas and a dab of grated ginger.

goldengirl79's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Absolutely gorgeous. Just as nice without the frosting, if you're after a lighter version!

tarynmilton's picture
  • 1
  • 2
  • 3
  • 4
  • 5

I was a bit sceptical but wanted to try something new so tested it out on my colleagues at work and had rave reviews! They all wanted a copy of the recipe.

I left out the sultanas as a personal preference and it still worked just as well!

sarahaw24's picture
  • 1
  • 2
  • 3
  • 4
  • 5

nice recipe! added extra zest and lest cinnamon. I also added some freshly grated ginger, and put some white chocolate chips just before putting them in the oven. The chocolate works really well.

I did a cream cheese buttercream frosting and decorated them with white chocolate buttons! they were amazing!!

09hphi's picture

It looks a really nise recipe one I would try