Pumpkin Cupcakes with Cream Cheese Frosting

  • Pumpkin Cupcakes with Cream Cheese Frosting

Pumpkin Cupcakes with Cream Cheese Frosting


(makes 12 cupcakes)

These little cupcakes are moist and tasty and just the right amount to enjoy with tea or coffee. If it helps freeze unbaked in tins and bake from frozen increasing baking time by two or three minutes.  Store mashed pumpkin in the freezer ready to make a batch of cupcakes.



2 eggs

200g sugar

125ml Canola oil

245g (1 cup) steamed and mashed pumpkin, chilled

140g flour

1 teaspoon baking powder

1/4 teaspoon salt

1/2 teaspoon ground cloves

1 teaspoon ground cinnamon

1/4 teaspoon ground ginger

pinch freshly ground nutmeg

Cream Cheese Frosting

2 tablespoons toasted and chopped walnuts

2 tablespoons finely chopped dried apricots

2 tbsp roughly chopped lightly toasted pumpkin seeds



Preheat oven to 180ºC. Lightly grease with baking spray 1x 12 regular size muffin tray.

Place eggs and sugar in a bowl and whisk until is mixture is just combined.  Add oil and pumpkin and combine. Sift flour, baking powder, salt and spices into egg mixture and stir until just combined but making sure all the lumps are dissolved.

Pour mixture into prepared muffin trays to ¾ fill tins.  Bake for 20 minutes or until an inserted skewer when removed comes out clean.  Leave in tins for at least 5 minutes before turning onto a cake rack to cool.

In a small bowl combine walnuts, apricots and pumpkins seeds. Turn cupcakes over so bases face upwards and ice cakes with Cream Cheese Frosting then sprinkle with walnut mixture.


Cream Cheese Frosting


150g cream cheese, diced

225g icing sugar

¾ teaspoon pure vanilla extract or essence

1 ½ teaspoons lemon juice



Place cream cheese in a bowl and beat until well combined.

Sieve icing sugar over cream cheese, add vanilla extract and lemon juice and continue beating until frosting is smooth.



Photo credit: Murray Lloyd