pumpkin spiced cupcakes recipe

Pumpkin Spiced Cupcakes Recipe

It’s October, which means the Pumpkin Spice obsession is in full force across the country. While I don’t opt for the flavour in my coffee, it sure as hell does make a good cupcake. (If you want to skip the baking you can order a box of our pumpkin spiced cupcakes in our online shop)

Pumpkins bring up a lot of happy memories. When I was a kid, my Mum, sister and I would carve a pumpkin every year. It was a proper family tradition in our house and we made a big deal out of it. My favourite part though was not actually carving the pumpkin, but scooping out all the pumpkin guts with our hands – I’ve always loved getting messy.

We had the BEST halloween parties, our Mum always went all out with the decorations and party food – I’m pretty sure those Halloweens are the reason I’m such a keen party planner today!

Pumpkins = happy thoughts. So of course I had to make a cake out of it! I give you my Pumpkin Spiced Cupcake recipe.

A lot of people in Britain turn their nose up at the idea of pumpkin in their dessert, but it makes for a sweet and moist sponge with a bit of a tang. The spices give it a bit of autumny warmth and the cream cheese frosting… well is there anything that isn’t improved by a dollop of cream cheese frosting?

You can play around with different spices and change them to your own taste. The first time I made these I put cloves in but felt that made it just a touch too Christmassy for October.

I also made a video of how to make this recipe which you can watch below or on our YouTube Channel.

I hope you enjoy making these, and even more so eating them!

Pumpkin Spiced Cupcakes
For the Cupcakes
  1. 3/4 cup Margarine
  2. 2 cups Caster Sugar
  3. 4 eggs
  4. 1 tin Pumpkin Puree
  5. 2 3/4 cups Self Raising Flour
  6. 1/4 cup Vegetable Oil
  7. 1/4 cup Whole Milk
  8. 1 tsp Vanilla Extract
  9. 2 tsp Cinnamon
  10. 1/2 tsp Ginger
  11. 1/2 tsp Salt
For the Cream Cheese Frosting
  1. 3/4 cup Butter/margarine
  2. 1 cup Cream Cheese
  3. 8 cups Icing Sugar
  4. 1 tsp Vanilla Extract
For the Cupcakes
  1. Preheat oven to 170°C
  2. Cream margarine and sugar together until fluffy
  3. Add the eggs, one at a time, mixing in between each one
  4. Stir in the pumpkin puree
  5. Fold in half the flour, followed by the oil, then the remainder of the flour
  6. Mix in the milk, vanilla and spices and stir until incorporated
  7. Divide into cupcake cases and bake for 15 - 20 minutes
For the Cream Cheese Frosting
  1. Beat butter and cream cheese together until combined
  2. Slowly add the icing sugar and vanilla and then beat for five minutes until smooth and thick
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