Pumpkin spice cupcakes

A close up of a piece of chocolate cake on a plate Autumn Cake Recipes

Preparation and cooking time

  • Prep:25 mins
  • Cook:15 mins
  • plus cooling
  • Easy
  • Serves 12

Rustle up a batch of these moreish pumpkin spice cupcakes as a treat in the autumn. Top with cream cheese icing and dust with extra pumpkin spice

Nutrient Unit
kcal 328
fat 22g
saturates 13g
carbs 30g
sugars 21g
fibre 1g
protein 3g
salt 0.61g
Toffee apple & pecan cake


For the sponge

  • 140g butter, softened
  • 120g golden caster sugar
  • 2 eggs
  • 1 tsp vanilla extract
  • 140g self-raising flour
  • 2 tbsp pumpkin spice mixture or you can make your own (see ‘goes well with’)
  • 2-3 tbsp milk, plus extra for the icing if needed

For the icing

  • 100g unsalted butter, softened
  • 100g icing sugar, sieved
  • ½ tbsp pumpkin spice mixture
  • 200g full-fat soft cheese
Vegan apple cake


  • STEP 1

Heat the oven to 180C/160C fan/gas 4. Line a 12-hole muffin tin with cupcake cases. Beat the butter and sugar together using an electric whisk until the mixture is light and fluffy, scraping down the edges to combine. Gradually beat in the eggs and vanilla.

  • STEP 2

Fold in the flour and pumpkin spice, followed by the milk, and combine until you have a smooth batter. Using a tablespoon, divide the mixture between the cupcake cases, around two-thirds full. Bake for 12-15 mins – they should be firm to the touch and slightly golden brown. Cool in the tin for 5 mins, then lift them out gently onto a wire rack and leave to cool completely.

  • STEP 3
Oaty plum gingerbread slice

Meanwhile, make the cream cheese icing. Using a stand mixer or electric whisk, beat the butter, icing sugar and pumpkin spice mix together until it turns smooth and pale, about 1-2 mins. Add the soft cheese and whisk for a further 3-4 mins until it thickens – it will turn runny and then thicken up again.

  • STEP 4
Pumpkin & caramel cake

You can either put the icing into a piping bag and pipe it in a circle on top of the cooled cupcakes, or spoon it on top of the cupcakes and swirl it with the back of a spoon. Dust with extra pumpkin spice, if you like.

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