Pumpkin cupcakes on a board

Pumpkin cupcakes

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(50 ratings)

Prep: 15 mins Cook: 25 mins


Makes 12

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

Nutrition and extra info

  • un-iced

Nutrition: per serving

  • kcal386
  • fat23g
  • saturates7g
  • carbs43g
  • sugars30g
  • fibre1g
  • protein4.3g
  • salt0.45g
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  • 175ml sunflower oil
    Sunflower oil

    Sunflower oil

    Sunflower oil is made from pressing sunflower seeds and extracting the oil. It's usually…

  • 175g light muscovado sugar
  • 3 large eggs



    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



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

  • 100g sultanas
  • grated zest 1 orange



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

  • 2 tsp ground cinnamon



    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



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


  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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23rd Nov, 2011
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
11th Nov, 2011
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
7th Nov, 2011
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.
7th Nov, 2011
Deliciously moist cupcakes great recipe will be making again.
7th Nov, 2011
Deliciously moist cupcakes great recipe will be making again.
5th Nov, 2011
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
4th Nov, 2011
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.
31st Oct, 2011
And here's my rating!
31st Oct, 2011
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!
30th Oct, 2011
So easy to make and they taste great.


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