Pumpkin Passion Cupcakes

Pumpkin Passion Cupcakes

There is no denying the fact that holidays are the best thing that bestowed on humans, with the spirit lingering in the air and the warm welcomes radiating from every house and the creative transformation of the environment. And one more important thing about the celebration season is the wide variety of food it brings. On that note, we also tried to curate a dessert idea that will give your palate a festive flavour and leave your friends and family in total awe. Bringing to you the perfect sweet to match the Holloween fun outside, given below is the recipe of pumpkin passion cupcakes. A delightful beauty in the season of spooky.  


Pumpkin Passion Cupcakes

Serves 12

Total Time 40 minutes




  • 175ml Sunflower Oil
  • 175g light Muscovado Sugar
  • 3 large Eggs
  • 1 tsp Vanilla Extract
  • 200g coarsely Grated Pumpkin or Butternut Squash Flesh
  • 100g Sultanas
  • Grated Zest 1 Orange
  • 2 tsp ground Cinnamon
  • 200g Self-Raising Flour
  • 1 tsp Bicarbonate of Soda


For the Frosting

  • 200g tub Full-Fat Cream Cheese
  • 85g Icing Sugar
  • Toasted Chopped Pecans to Decorate (Optional)




1. Heat oven to 180C/160C fan/gas 4. Line a 12-hole muffin tray with paper cases. Pour the oil into a large bowl and add the sugar, eggs and vanilla. Beat together, then add the grated pumpkin, sultanas and orange zest.


2. Stir in the cinnamon, flour and bicarbonate of soda, the mixture will be quite wet. Spoon into the cases. Bake for 25 mins until firm and springy to the touch and a skewer inserted in the centre of a cupcake comes out clean. Cool completely on a wire rack. At this stage, you can freeze the cakes for 4 months.


3. To make the frosting, beat the cream cheese and sugar together until smooth then spread on top of the cupcakes. Leave plain or decorate with toasted pecans. Store in the fridge, but return to room temperature to serve for the best flavour and texture.