spiced pumpkin cupcakes

IMG_8278 (3)Oh man, pumpkin purée is like golddust in the UK now. Waitrose used to sell it but that’s the case no longer. I was in London a couple of weekends ago to see my mum and dad {and have a slightly disappointing afternoon tea} so I tracked down an American food store near Holland Park and bought a couple of tins, as well as a giant tub of rainbow sprinkles 😍 I foresee a lot of funfetti in this blog’s future…IMG_8284A couple of days later Mum texted me a picture to say she’d found pumpkin purée in her local Sainsburys, and for £1 a tin, no less {let’s just say that’s considerably less than I paid…}. I could’ve bought some on Amazon I guess, but I don’t know I feel about buying baking supplies off there in general. They obviously have a great selection, but I would prefer to support a local cake decorating place {if only my new hometown had one!}. There used to be a gorgeous shop where I grew up called Imaginative Icing and I could’ve spent hours in there looking at all the little old-fashioned plastic figurines you could buy to decorate your cakes with or the fancy cake tins you could hire. IMG_8275Anyway – back to the star of this show. Pumpkin is a quintessentially autumnal, American flavour and I’m so excited to bake with it over the next few weeks. I am determined to share a pumpkin snickerdoodle recipe with you, as I made them a couple of years ago but didn’t blog them and they were absolutely delish 👌 

These cupcakes are not too dissimilar from a carrot cake, with warming spices and a layer of cream cheese icing on top. They’re moist {apols if you hate that word but there’s not a good replacement; damp or wet don’t quite cut it 😐} and light and lovely.IMG_8286 I baked them for the showing of the Bake Off final, which took place on the 31st October. It was a great excuse to use some more of my Halloween sprinkles, and appropriate to use a pumpkin recipe as well!

Spiced Pumpkin Cupcakes

  • Servings: makes 12
  • Difficulty: easy
  • Print

This recipe is from Sally’s Baking Addiction, modified ever so slightly.


Pumpkin cupcakes:
  • 125g plain flour
  • 1 tsp baking powder
  • ½ tsp bicarb. soda
  • ½ tsp fine salt
  • 1 tsp ground cinnamon
  • ½ tsp allspice
  • ½ tsp ground ginger
  • ¼ tsp ground cloves
  • ¼ tsp ground nutmeg
  • 120ml vegetable oil
  • 2 eggs {room temp.}
  • 150g soft, brown sugar {I ran out halfway through, so topped up with caster sugar}
  • 225g pumpkin purée
  • 1 tsp vanilla extract
Cream cheese icing:
  • 65g soft, unsalted butter
  • 110g cream cheese {room temp.}
  • 400g icing sugar, sieved
  • 1 tsp vanilla extract
  • sprinkles, if desired



Preheat your oven to 180*C.

In a large mixing bowl, whisk together the flour, baking powder, bicarb., salt and spices.

In a separate bowl, whisk together the oil, eggs, sugar, pumpkin purée and vanilla until well-combined.

Pour the wet ingredients into the dry and fold through with a spatula until there are no floury bits remaining.

Divide the mixture among 12 paper cases and bake for 20-22 minutes, checking with a skewer for done-ness. Leave to cool.

Cream cheese icing:

Beat the butter and cream cheese together for a few minutes until pale and you can’t see any lumps of butter in the mixture.

Add the icing sugar, spoonful-by-spoonful, mixing slowly to begin with and then beating on high for a minute or two. Add the vanilla and beat for a final minute.

Ice each cupcake using a palette knife or spatula, or you can pipe the icing on using a piping bag.

Decorate with sprinkles, or a little ground cinnamon to emulate a pumpkin spice latte if you wish.

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