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Pumpkin passion cupcakes

Pumpkin passion cupcakes

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(34 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

    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

    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

    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

    or-ange

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

  • 2 tsp ground 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, 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

    pee-kan

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

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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.

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Comments, questions and tips

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Comments (51)

KaylasCakes's picture

Absolutely delicious! I made them with buttercream instead of cream cheese frosting and they went down a storm. I would cut down on the oil a little next time as they do get slightly greasy

MegsJ's picture
5

Delicious cake, really nice flavour and lovely light texture - didn't really know what to expect as never cooked with pumpkin before. Will definitely make again.

triciaroo's picture
5

These were delicious. Used up the pumpkin flesh after carving, but I'd only got a very small one so I topped the pumpkin up with a chunk of carrot that was left in the fridge and a bit of apple. They were extremely easy to make (although grating the pumpkin was a pain!) and they came out perfectly. I reduced the oil slightly and added a squeeze of juice from the zested orange. I used large cupcake cases, not muffin cases, so got 17 from the mixture and reduced the cooking time to 22 minutes. I should point out that I can't comment on the frosting though, as I made my normal cream cheese icing rather than using this recipe as I wanted something thicker that I could pipe.

gordge's picture

delicious, easy to make, will make these again!

laxtitute's picture
5

These are really delicious cupcakes. Followed the recipe exactly and they turned out brilliantly. They make lovely moist cupcakes, and the spices give them a wonderful flavour. Cream cheese frosting is always everyone's favourite over buttercream too, so no surprise these didn't last long at all. Will definitely make again.

aliceeats's picture

Made these last week - so easy and really tasty. I used butternut squash, and couldn't get any liquid out, but that didn't seem to matter. I couldn't find muscovado sugar in the shop, so just used 'light brown sugar' which may or may not be the same thing, but it didn't seem to make much difference. I got 14 muffin cases from the recipe and used walnuts and orange zest to decorate (pecans were too expensive!). Will definitely make again, everyone loved them!

amanickasamy's picture

Muscovado sugar tends to have a toffee like/caramel taste.

Kamillanlarsen's picture

These were delicious, they went down really well at our bake sale. I made them with butternut squash and got 16 out of the recipe which was nice.

michele8840's picture

Delicious cupcakes, everyone absolutely loved them. I grated the pumpkin in the food processor and although it was quite wet, the muffins turned out fine. I got 12 muffins out of it, and used 150g cream cheese (but the same amount of icing sugar) as the cream cheese packet was 300g and I thought I could make another batch and get a second lot of icing out of one packet. I've made them twice, today with carrot instead of pumpkin. Carrot was a lot less wet than the pumpkin and tasted the same. I made them about an hour ago and there are only six left! Really moist and really tasty.

FlourCoveredGirl's picture
5

A great cupcake. This made 16 good sized cakes, and I used 120g of cream cheese (all I had) and 30g of butter with the icing sugar and a couple of drops of orange essence, beaten really well until thick. Working with pumkin is a bit of a faff (squeeze out every last drop of water by pressing the pumpkin flesh in a sieve), but worth the effort as these are light, tasty and pretty simple to make (though don't try whisking in the pumpkin with an electric whisk as it just gets tangled up). Will try next time with mixed spice for a little more oompf!

ellymc12's picture

These cupcakes were divine! My whole family loved them, briallant recipie full of goodness and Halloween festivities. This is a recipie to go down in my notebook. I loved the sharp taste of the cinnamon and butternut. Mixture was quite wets so I added more flour, Made with passion and perfection get out there and bake!

janebradley42's picture

Was a bit concerned because the mixture was very wet, but they came out beautiful. Will definitely make again.

nurturebird's picture
5

These are delicious... really simple and freezable ... marvelous!

suzymac1's picture
5

Made these 5 times now, they are amazing and everyone asks for the receipe !! I didnt add the sultanas as my daughter doesnt like them, added a little orange juice to the cake mixture, they turned out really moist - for the frosting i added a little more icing sugar with a little orange juice, piped the fosting and finished with grated orange zest, soo yummy

elliottrambler's picture

Am I the only one who finds cream cheese frostling very runny?

sulbycossack's picture

Very easy and a real crowd pleaser!!

kathy535's picture
5

Forgot to rate!

kathy535's picture
5

These are yummy! I was a bit dubious when I saw how wet the batter was but they turned out beautifully.

spoon_licker's picture
5

I made these with butternut squash and they were some of the best cakes I've ever made. You get that lovely orangey taste alongside the moistness of the squash. They rose so tall in cake cases, however, that I couldn't ice the top, so I cut the tops off, iced the and put them back on again, ala. the fairy cakes from days of yore. If you want to ice the tops, I would maybe use muffin cases. Fantastic recipe.

mindymoo62's picture
4

I made these for haloween with my step daughters. Great fun! We used fondant icing instead of the frosting and coloured it green and blue with spiders webs and bats etc on top. Loved by all who tried them and the kids had hours of fun making gareish toppings!! The mix was very runny but excellent once cooked, tasted great and lasted well in an airtight tin. I have just eaten one 4 days later, still tastes good. Will make again, yum yum!

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Questions (5)

pink-lady's picture

Is the weight of the pumpkin before or after it is grated?

Rocky1212's picture

Is there a way to make This recipe without the eggs? as I want to make these for a little boy with a dairy allergy. Thanks for any suggestions.

Rocky1212's picture

Ilove this recipe and would like to make them for a coffee morning at my sons school but I know a couple of the children are allergic to dairy and so I was wondering if there is an alternative to using the egg in this recipe.

homoeopathy's picture

I personally love cinnamon but unfortunately my husband absolutely hates it and can't bear even the mildest trace of it in anything. Can anyone suggest an alternative spice to use please, thank you.

goodfoodteam's picture
Hi there. Try using ground ginger instead, or perhaps some ground cloves and nutmeg, or a mixture of all three.

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