Pumpkin cupcakes on a board

Pumpkin cupcakes

  • Rating: 5 out of 5.50 ratings
    Rate
    loading...
Magazine subscription – 5 issues for £5
  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Makes 12

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

  • Freezable (un-iced)
Nutrition: per serving
HighlightNutrientUnit
kcal386
fat23g
saturates7g
carbs43g
sugars30g
fibre1g
protein4.3g
low insalt0.45g
Advertisement

Ingredients

For the frosting

Method

  • STEP 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.

  • STEP 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.

  • STEP 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 TIPS
GRATED PUMPKIN

If the flesh of your pumpkin is quite wet when grated, give it a good squeeze before using it.

  • Comments, questions and tips

    Rate this recipe

    What is your star rating out of 5?

    Choose the type of message you'd like to post

    Choose the type of message you'd like to post

    Overall rating

    Rating: 5 out of 5.50 ratings
Advertisement
  • Hayloft promo image

    An ultimate Allium Mix for just £20! Plant Hayloft’s magnificent bulbs now for fantastic results in spring 2021!

    Get offer
Advertisement

Sponsored content