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)!
Servings: 7 approx
Calories: 272kcal
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Ingredients
- ½ cup pumpkin puree 112g
- 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 unsalted butter slightly softened
- 2 tablespoon maple syrup
Instructions
- Preheat the oven to 350F/175C. Line a muffin tray with cupcake lines (paper or, as I used here, silicone).
- In a medium bowl or measuring jug, whisk together the pumpkin puree, egg, coconut oil, vanilla, brown sugar and maple syrup until well blended.
- Separately, measure out the flour, baking powder, salt, cinnamon, allspice, ginger and nutmeg in a large bowl. Whisk to blend.
- 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).
- 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.
- Transfer the cupcakes to a cooling rack and leave to cool completely.
- 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.
- 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
Calories: 272kcal | Carbohydrates: 33g | Protein: 4g | Fat: 15g | Saturated Fat: 11g | Cholesterol: 41mg | Sodium: 126mg | Potassium: 230mg | Fiber: 3g | Sugar: 18g | Vitamin A: 2970IU | Vitamin C: 1mg | Calcium: 80mg | Iron: 1mg
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