Editor’s Obsession: Pumpkin Spice Cupcakes

Make extra spiced buttercream and fill piping bags ready to top vanilla, carrot, and apple cakes; chocolate brownies; and to sandwich between cookies!

Pumpkin Cupcakes

  • ¾ cup sunflower oil
  • ¾ cup soft brown sugar
  • 3 large organic eggs
  • 1 tsp vanilla bean paste (Nielsen-Massey)
  • 2 cups grated pumpkin
  • 1 cup sultanas
  • 2 tsp cinnamon
  • ½ tsp allspice
  • 1⅔ cups self-raising flour
  • 1 tsp baking soda

1. Preheat the oven to 350°F/180°C/Gas mark 4. Line a 12-hole muffin tray with baking liners. Beat together the oil, sugar, eggs and vanilla bean paste, then mix in the pumpkin and sultanas.

2. Stir in the dry ingredients until incorporated then spoon into the cases.

3. Bake for 25 minutes or until firm and a skewer once inserted comes away.

4. Cool completely before topping with buttercream.


Spiced Pumpkin Buttercream

  • 1 cup unsalted softened butter
  • ½ cup pumpkin puree or canned pumpkin pie filling
  • 4 cups powdered (icing) sugar
  • 1 tsp vanilla bean paste (Nielsen-Massey)
  • ½ tsp cinnamon
  • ½ tsp nutmeg
  • 1 Beat the softened butter and pumpkin puree together until smooth.
  • 2 Add the sugar and beat until combined.
  • 3 Once smooth, add the vanilla and spices. Mix again until light and creamy.
  • 4 Add 1 tbsp of milk to loosen the buttercream if needed.


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