Pumpkin Cupcakes

I could eat pumpkin all year round I love it that much. I hated it when I was younger. I think the texture puts a lot of people off. In the UK it used to be sold at Waitrose but was discontinued last year. It can be bought at import shops (I bought mine at Partridges for £2.25 a can).


I always go on and on about fluffy and moist cupcakes. These are fluffy and moist. I’ve tasted so many in the UK that are far too dense or dry.

These are topped with cream cheese frosting. The batch doesn’t make a lot of frosting. Definitely not enough for fancy piping but they only need a very small amount. The cake is so good that a small amount of frosting is a nice compliment. The pumpkin and the spices really come through. I used Tofutti cream cheese for mine and it tasted pretty good! The recipe works in the same proportions for both Tofutti and full fat Philadelphia cream cheese.

Pumpkin Cupcakes
adapted from Joy of Baking (makes approximately 12 cupcakes)
1 1/2 cups self rising flour
1 tsp baking soda
1 tsp cinnamon
1/4 tsp ground ginger
1/4 tsp ground cloves
1/4 tsp all spice
1/2 tsp salt
1/2 cup unsalted butter at room temperature
1 cup granulated sugar
2 eggs
1 tsp vanilla extract
3/4 cup pureed pumpkin, packed
1. Pre-heat the oven to 350 F/180 C. Line muffin tray with cases. In a small bowl sift together the flour, baking soda, salt and spices.

2. Cream together the butter and sugar until light and fluffy. Add the eggs one at time scraping down the sides of the bow as needed, add the vanilla.

3. With the mixer on low alternate adding the flour and pumpkin in three batches. Start and end with the flour mixture.

4. Using a cookie or ice cream scoop fill each cup with 2 scoops. Bake in the oven for 18-20 minutes or until a toothpick inserted in the center comes out clean.

Cream Cheese Frosting
4 ounces full fat cream cheese (I used Tofutti)
2 tbs unsalted butter at room temperature
1/2 tsp vanilla
1 1/2 cup sifted icing sugar
1. Beat the cream cheese until smooth, add the butter until incorporated. Add the vanilla extract and the icing sugar and beat until fluffy for a few minutes.
Pumpkin Cupcakes

2. Pipe or spread on the cupcakes once they’re cool.

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