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Pumpkin cupcakes with chocolate pumpkin to side
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5 from 2 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 Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Snack
Cuisine: American
Servings: 7 approx
Calories: 272kcal
Author: Caroline's Cooking


  • ½ cup pumpkin puree 112g
  • 1 egg
  • ¼ cup coconut oil melted and cooled
  • ½ tsp vanilla extract
  • 6 tbsp brown sugar 60g
  • 2 tbsp maple syrup (or additional sugar - ½ cup in total)
  • 1 cup whole wheat pastry flour 140g
  • 1 tsp baking powder
  • ¼ tsp salt
  • 1 tsp cinnamon
  • ½ tsp allspice
  • ¼ tsp ginger
  • ¼ tsp nutmeg
  • 1 tbsp milk or a little more, as needed

For buttercream frosting

  • 4 tbsp cream cheese
  • 2 tbsp unsalted butter slightly softened
  • 2 tbsp maple syrup


  • 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.


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.


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