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Pumpkin cupcakes
5 from 4 votes

Pumpkin cupcakes

These pumpkin cupcakes are easy to make, moist and with a delicious spice flavor. A perfect fall treat (that's on the healthier side too)!

Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins
Servings: 7 approx
Calories: 272 kcal
Course: Snacks
Cuisine: American

Ingredients

  • ½ cup pumpkin 112g, puree
  • 1 egg
  • ¼ cup coconut oil melted and cooled
  • ½ teaspoon vanilla extract
  • 6 tablespoon brown sugar 60g
  • 2 tablespoon maple syrup (or additional sugar - ½ cup in total)
  • 1 cup whole wheat pastry flour 140g
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • 1 teaspoon cinnamon
  • ½ teaspoon allspice
  • ¼ teaspoon ginger
  • ¼ teaspoon nutmeg
  • 1 tablespoon milk or a little more, as needed
For buttercream frosting
  • 4 tablespoon cream cheese
  • 2 tablespoon butter slightly softened, unsalted
  • 2 tablespoon maple syrup

Instructions

    Cup of Yum
  1. Preheat the oven to 350F/175C. Line a muffin tray with cupcake lines (paper or, as I used here, silicone).
  2. In a medium bowl or measuring jug, whisk together the pumpkin puree, egg, coconut oil, vanilla, brown sugar and maple syrup until well blended.
  3. Separately, measure out the flour, baking powder, salt, cinnamon, allspice, ginger and nutmeg in a large bowl. Whisk to blend.
  4. Add the pumpkin-egg mixture to the dry ingredients and stir so evenly mixed, but try not to over-mix. Add the milk to help the mixture be slightly looser. If you use homemade puree, and depending on your flour, you may need a little more (the mixture will be relatively thick but should flow slightly).
  5. Spoon the mixture into the cupcake lines, filling them to roughly ¾ full. Smooth the top if needed. Bake for approximately 20 minutes until lightly brown and a skewer inserted into the middle of a cupcake comes out clean.
  6. Transfer the cupcakes to a cooling rack and leave to cool completely.
  7. While they are cooling, mix together the frosting ingredients, if using (cream cheese, butter and maple syrup) until well blended - I'd recommend using a small mixer/hand blender if possible.
  8. When cool, either pipe or spread the frosting on the cupcakes and serve.

Notes

  • Note: you'll need around double of the buttercream frosting quantity if you decide to pipe them - the amount here is more to spread a semi thin layer. Feel free to swap the frosting with your favorite. You can also skip it to be more like a muffin.
  • Here I also used pumpkin candy/chocolate moulds to make dark chocolate pumpkin toppers which are great for a party.

Nutrition Information

Calories 272kcal (14%) Carbohydrates 33g (11%) Protein 4g (8%) Fat 15g (23%) Saturated Fat 11g (55%) Cholesterol 41mg (14%) Sodium 126mg (5%) Potassium 230mg (5%) Fiber 3g (12%) Sugar 18g (36%) Vitamin A 2970IU (59%) Vitamin C 1mg (1%) Calcium 80mg (8%) Iron 1mg (6%)

Nutrition Facts

Serving: 7 approx

Amount Per Serving

Calories 272

% Daily Value*

Calories 272kcal 14%
Carbohydrates 33g 11%
Protein 4g 8%
Fat 15g 23%
Saturated Fat 11g 55%
Cholesterol 41mg 14%
Sodium 126mg 5%
Potassium 230mg 5%
Fiber 3g 12%
Sugar 18g 36%
Vitamin A 2970IU 59%
Vitamin C 1mg 1%
Calcium 80mg 8%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.