With Halloween just around the corner it’s the middle of pumpkin season. Usually pumpkins are either carved for decoration or made into pumpkin soup but we’ve decided to go for something a little different here at SimplyCook. You’ve probably heard of the lattes but now it’s time for Pumpkin Spice Cupcakes. Similar in taste to carrot cake, pumpkin makes a perfect delicate base for cupcakes. We’ve recommended a couple of spices but pick your favourites and have fun decorating!
For the Cupcake Mixture (Makes about 20-25 small cupcakes):
- 400g pumpkin – deseeded and peeled, chopped into chunks
- 350g brown sugar
- 4 eggs
- 300g plain flour
- 2 teaspoons baking powder
- 175ml sunflower oil
- 1 heaped teaspoon cinnamon
- Optional: pinch of fresh nutmeg, half a teaspoon of ground ginger, a pinch of ground cloves, a handful of sultanas or a roughly chopped handful of walnuts or pecan nuts
For the Icing
- 100g butter
- 300g cream cheese
- 100g icing sugar
- Optional: food colouring, cinnamon or orange zest to taste
Preheat the oven to 180°C and line your cupcake tin with cases.
Add your pumpkin to a food processor and quickly blitz until the pumpkin is coarsely chopped. Then add the sugar, eggs, flour, baking powder, sunflower oil and selection of spices until well combined (be careful not to over mix though!). If you using the chopped nuts or sultanas now stir them through the mixture.
Carefully spoon the mixture into the cases, and put them into the preheated oven. They will take about 20 minutes to cook give or take a couple of minutes. They will be done when they are golden on top and and if you stick a skewer in them, the skewer comes out clean. When they are cooked, transfer the cupcakes to a wire rack and wait until completely cooled to ice.
Meanwhile, whilst the cupcakes are cooking get on with the icing. In a bowl, beat the sugar and butter together until creamy. Then add the cream cheese and mix until well combined. If you are flavouring your icing with orange zest or cinnamon, stir this through now and add food colouring gradually until you get the shade you want – we went for an pumpkin inspired pale orange! Make sure to a taste test and adjust any flavours, then place the icing in the fridge until needed.
Once the cupcakes are cooled it’s time to decorate! You can either pipe on the icing using a piping bag or go for the more rustic approach with a knife. We decided to top our cupcakes with a sprinkling of cinnamon, freshly ground nutmeg and gold glitter dust. But if you’re making them for a Halloween party – buy a mini black tube of icing and decorate with a spiders web or make mini pumpkins by using orange coloured icing piped high and half an inch of chocolate coated biscuit sticks as a pumpkin stalk in the middle.
If you decide to go for the cream cheese icing remember to keep your cupcakes in the fridge so the icing doesn’t go bad!
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