Pumpkin passion cupcakes

Pumpkin passion cupcakes

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(38 ratings)

Prep: 15 mins Cook: 25 mins

Easy

Makes 12
Use grated pumpkin or butternut squash for these gorgeous, spiced cupcakes

Nutrition and extra info

  • Before icing

Nutrition: per serving

  • kcal386
  • fat23g
  • saturates7g
  • carbs43g
  • sugars30g
  • fibre1g
  • protein4.3g
  • salt0.45g
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Ingredients

  • 175ml sunflower oil
    Sunflower oil

    Sunflower oil

    A variety of oils can be used for baking. Sunflower is the one we use most often at Good Food as…

  • 175g light muscovado sugar
  • 3 large eggs
    Eggs

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 1 tsp vanilla extract
  • 200g coarsely grated pumpkin or butternut squash flesh
    Pumpkin

    Pumpkin

    pump-kin

    Pumpkins are the most famous of all the winter squashes, and are most associated with Halloween…

  • 100g sultanas
  • grated zest 1 orange
    Orange

    Orange

    or-ange

    One of the best-known citrus fruits, oranges aren't necessarily orange - some varieties are…

  • 2 tsp ground cinnamon
    Cinnamon

    Cinnamon

    sin-ah-mun

    A fragrant spice which comes from the inner bark of a tropical tree. When dried, it curls into…

  • 200g self-raising flour
  • 1 tsp bicarbonate of soda
    Bicarbonate of soda

    Bicarbonate of soda

    Bicarbonate of soda, or baking soda, is an alkali which is used to raise soda breads and full-…

For the frosting

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

    Pecan

    pee-kan

    Related to the walnut, pecans are native to America, and grow enclosed in a glossy, browny-red…

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.

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Comments (54)

blondie29's picture
4

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
5

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
5

And here's my rating!

chockagirl's picture
5

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
5

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
5

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

chloesnanna53's picture
4

Made this exactly as per the recipe as 1 granddaughter can't have dairy or soya and they all loved it. Next time I'll make it in a tin and serve it as a pudding with custard. A nice change to carrot cake.

laxtitute's picture
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
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
5

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

tarynmilton's picture
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
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

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