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You are here: Home / Cakes / Spiced Pumpkin Cupcakes with Orange Frosting

Spiced Pumpkin Cupcakes with Orange Frosting

October 23, 2013 by Laura Scott 25 Comments

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This is a recipe that I tried over the weekend along with one other, soon to follow.  I bought a pumpkin impulsively and set about creating a couple of  ideas. These spiced pumpkin cupcakes make a welcome sweet treat, perfectly finished by the citrus laced cream cheese icing.

pumpkin cupcakes

At this time of the year, I find myself using warming spices more and more in both sweet and savoury dishes. I start buying more nuts too. I like to have a few to hand to add to wintry salads, breads, cakes and to sprinkle on top of baked pudding for crunch.

These cupcakes are based on a simple throw everything into a bowl and mix school of cooking. No previous baking experience required. Just a love of good cake.

Here are some of my previous pumpkin & squash recipes which may have you buying one pumpkin for carving and one for cooking with. My next pumpkin recipe will be a perfect accompaniment to the savoury dishes listed below.

Thai squash  noodle  & spinach soup

Spiced pumpkin Rum & choc chip loaf

Harvest festival soup

Easy vegetable curry

Sausage & pumpkin casserole

Butternut squash pear & ginger soup

Spiced sausage squash & chickpea tagine

Lets cook with pumpkin logoI am sending these cakes over to “Let’s cook with pumpkins” at Simply Sensational Food.

AlphaBakes Logo-1Also linking up to Alphabakes this month. It’s the letter “C”. Perfect for cupcakes. This challenge is hosted by Ros at  The more than occasional baker and Caroline at Caroline Makes.

macmillanThese little bakes are are perfect for brining to your attention The virtual bake sale for Macmillan cancer support. highlighting a very good cause.

Print

Pumpkin Orange & Pecan Muffins

Perfect little pumpkin cakes
Course Snack, Tea Time
Cuisine American
Keyword spiced pumpkin cupcakes
Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes
Servings 24
Author Laura Scott

Ingredients

  • 225 g Caster sugar
  • 225 g Light muscovado sugar
  • 525 g Plain flour
  • 2 tsp Bicarbonate of soda
  • 1/4 tsp Salt
  • 2 tsp Ground cinnamon
  • 2 tsp Ground nutmeg
  • 1/2 tsp Allspice powder
  • 4 Medium eggs whisked
  • 240 ml Sunflower oil
  • 120 ml Water
  • 450 g Cooked pumpkin mashed
  • 1 Orange zest only
  • 75 g Mixed dried berries I used dried cherries, cranberries, blueberries & golden sultanas
  • For the icing 🙂 enough to ice 12 cupcakes 🙂
  • 120 g Unsalted butter room temp
  • 120 g Icing sugar sifted
  • 1 tsp Vanilla extract
  • 2 tbsp Cream cheese
  • 1 Orange zest only

Instructions

  1. Pre heat the oven to 180 degrees,
  2. Line a 12 hole muffin tin with paper cupcake cases,
  3. Put the sugars, flour, bicarb of soda, spices and salt into a large mixing bowl,
  4. Add in the whisked eggs, oil, water, mashed pumpkin, orange zest. Mix thoroughly before folding in the dried berries,
  5. Pour half the cake batter into the 12 cupcake cases. Reserve the other half of the batter to make a traybake cake or cook a further 12 cupcakes if you prefer smaller cakes. The traybake will also take 25 minutes to cook,
  6. Let the cakes cool completely before icing.
  7. For the icing:)
  8. Whip the butter with the vanilla until it is light and fluffy,
  9. Add in the icing sugar and whisk this in using an electric hand whisk or food processor,
  10. Fold in the orange zest and the cream cheese,
  11. Use to top the cooled cakes,
  12. This icing recipe covers 12 cupcakes so double up the recipe if you are covering all 24, or the 12 cupcakes and the tray bake.

Recipe Notes

This mixture makes either 12 cupcakes and 1 tray bake or 24 cupcakes. You could freeze 12 of the cupcakes if you do not need them or make a traybake with the other half of the mixture and freeze that for a later date.

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Related

Filed Under: Cakes, Family food, Tea time treats Tagged With: baking, Cupcakes, Pumpkin, Spiced

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Comments

  1. Sarah says

    October 23, 2013 at 9:25 pm

    These look really good Laura, the orange icing gives them a very stylish look… a much better use for a pumpkin than a Halloween lantern!

    Reply
    • Laura Scott says

      October 24, 2013 at 1:03 pm

      Yes, I do agree Sarah. Love using pumpkin to cook with at this time of year 🙂

      Reply
  2. Katie says

    October 24, 2013 at 6:41 am

    These look perfectly delicious Laura! I love a zingy cream cheese frosting so will be making these with boys next week 🙂

    Reply
    • Laura Scott says

      October 24, 2013 at 1:02 pm

      The icing is really good and sits very well with the sponge below Katie!

      Reply
  3. HELEN says

    October 24, 2013 at 8:23 am

    ooh yummy, definitely my kind of muffin!

    Reply
    • Laura Scott says

      October 24, 2013 at 1:01 pm

      Thanks Helen, a good way to get my kids eating pumpkin too!

      Reply
  4. thelittleloaf says

    October 24, 2013 at 1:23 pm

    These sound delish! I’m loving baking with pumpkin at the moment – and eating it in savoury dishes too. I’m a summer girl through and through but when the autumn gives me pumpkins, I can’t entirely hate it 🙂

    Reply
    • Laura Scott says

      October 26, 2013 at 7:48 am

      I am definitely a summer person too!

      Reply
  5. Andrea Mynard says

    October 24, 2013 at 8:29 pm

    These look lovely Laura, spices definitely feel tight at the moment. Still grateful for recipes that I can use my Mother Hubbard squash in too (the flesh is very similar to butternut in flavour and texture) so loving the links to savoury recipes too.

    Reply
    • Laura Scott says

      October 26, 2013 at 7:50 am

      Oh lucky you, no pumpkins or squash for us this year. Always good to find new ways with pumpkins 🙂

      Reply
  6. Jude says

    October 25, 2013 at 7:17 am

    They’re perfect, I’m going to bake some for Thursday I know they’ll be popular with all the little witches, cats and ghouls we’ll be seeing.

    Reply
    • Laura Scott says

      October 26, 2013 at 7:50 am

      I hope so and they could be made to look much more Halloween with a few sweets on top!

      Reply
  7. Only Best For Baby says

    October 25, 2013 at 10:25 am

    These spiced pumpkin cupcakes look very tasty!

    If you would like, I’d love you to pop over and link this up with #cookandcraft to share creativity through cooking and crafty fun. You can find it on my Home menu under Cook and Craft. Lydia x

    Reply
    • Laura Scott says

      October 26, 2013 at 7:47 am

      I tried to lydia, but it was reading “page not found”. Sorry!

      Reply
  8. Choclette says

    October 25, 2013 at 2:37 pm

    Your cupcakes sound delicious Laura. I’ve really missed not having any pumpkin this year – not a single one of ours came up.

    Reply
    • Laura Scott says

      October 26, 2013 at 7:51 am

      Sad to hear that Choclette, we didn’t even manage to get any seeds planted this year!

      Reply
  9. Jayne says

    October 26, 2013 at 10:39 am

    I love these! I love pumpkin cakes and that orange frosting sounds the perfect topping!

    Reply
    • Laura Scott says

      October 26, 2013 at 7:22 pm

      Pumpkin & orange are definitely good partners Jayne!

      Reply
  10. Jacqueline says

    October 27, 2013 at 2:07 pm

    They look wonderful Laura. What a great flavour combo.

    Reply
    • Laura Scott says

      October 27, 2013 at 8:49 pm

      Thanks Jac, makes a very good cupcake 🙂

      Reply
  11. bakingaddict says

    October 30, 2013 at 5:08 pm

    These look amazing – I love the flavour combination and the icing looks lush! All in one recipes are m favourite – no faff and great results each time. Thanks for entering AlphaBakes. 

    Reply
  12. Nazima says

    November 3, 2013 at 11:25 pm

    These look so pretty and like you I am enjoying squashes and pumpkins, and the spices are so lovely. Yum!

    Reply

Trackbacks

  1. Spiced pumpkin traybake by How to cook good food says:
    November 4, 2016 at 11:35 am

    […] have made spiced pumpkin cupcakes  with great success before, but not an actual traybake.  After making bakes for […]

    Reply
  2. Pumpkin Cupcakes says:
    December 22, 2016 at 5:12 pm

    […] Spiced Pumpkin Cupcakes with Orange Frosting […]

    Reply
  3. Pumpkin Cupcakes - Greedy Gourmet | Food & Travel Blog says:
    May 21, 2019 at 7:58 pm

    […] Spiced Pumpkin Cupcakes with Orange Frosting […]

    Reply

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Laura Scott, food blogger.

I'm Laura. Private chef, supper club host and cookery tutor.

I love cooking. Always have. My site represents my life in food. With pictures. Food for me is all about interesting flavour combinations and the influence of the growing season.

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