Cupcakes · Uncategorized

Pumpkin Spice Cupcakes

The mornings are darker, the days feel shorter and the weather is definitely colder! It finally feels as though summer is over and although that means goodbye to hot weather and the sun, there is still plenty to love about Autumn and Winter…and the food is one! I was originally looking for a recipe with Apples however then felt inspired to try something different with Aumtumnal spices and Pumpkin. It’s the month of Halloween after all.

I can’t say I’ve ever tried a Pumpkin Spice Latte or really understood what it ever was however after a friend gave me a Pumpkin Spice Cookie they made (which was fab by the way!) I was sold! As the vegetable is quite sweet it actually works really well in cakes, similar to carrots. Paired with some warm spices the taste is delicious.

The icing is a cream cheese with a hint of cinnamon to match with the sponge. For me, it was a little runny for piping so if you notice this as well just add a little more icing sugar until it’s the thickness you like.

The cakes are perfect for this time of year, and something fun to do when the weather it a little bit shoddy! They would also be fab for Halloween with some additional decorations. I bought some from Tesco in a pack of 12 for £1.70 and they also had Halloween sprinkles and cupcake holders. A few small touches and they’d work really week for the 31st!

If you’re struggling to find Pumpkin Puree it’s in the American isle of Tesco!

The recipe was adapted and inspired by All Recipes (also my friend Rachel for introducing me to this new flavour!)


[makes 18-24]


  • 280g Plain Flour
  • 1 Teaspoon of Cinnamon
  • 1/2 Teaspoon of Nutmeg
  • 1/2 Teaspoon of Ground Clovers
  • 1/2 Teaspoon of All Spice
  • 1 Teaspoon of Baking Powder
  • 1/2 Teaspoon of Bicarbonate of Soda
  • 110g Margarine
  • 200g Caster Sugar
  • 5 Tablespoons of Soft Brown Sugar
  • 2 Eggs
  • 180ml Milk
  • 250g Pumpkin Puree

For the Icing:

  • 300g Icing Sugar
  • 200g Cream Cheese
  • 50g Butter
  • 1 Teaspoon of Cinnamon
  • Drop of Vanilla Extract


  1. Preheat the oven to 180 degrees and place cupcake or muffin cases in a muffin or cupcake tray
  2. In a bowl sieve together the flour, spices, baking powder and bicarbonate of soda. Then set to one side.
  3. In another bowl cream together the butter and sugar using a handheld electric whisk until the mixture is light and fluffy.
  4. Beat the eggs in one at a time
  5. Add in the pumpkin puree and milk and stir4
  6. Fold in the flour mix and stop stirring as soon as it’s mixed it
  7. Spoon the mixture into the cake cases until 3/4 full
  8. Bake in the oven for 18-25 mins- keep checking on them and they’ll be ready when risen, golden and spring back when you touch them. Leave to cool in the tin for 5 mins then transfer onto a wire rack
  9. To make the icing sieve in the icing sugar. Using a handheld whisk beat in the cream cheese and butter until well incorporated. Add in the vanilla extract and cinnamon and beat again
  10. Once the cakes are fully cooled pipe on the icing and decorate how you wish

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