Spiced Pumpkin Cupcakes

These amazing spiced pumpkin cupcakes will leave you coming back for more!


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To prep
20 mins

To cook
30 mins




Spiced Pumpkin Cupcakes

Dry ingredients
5 cups plain flour
3 ½ cup brown sugar
2 tablespoon ground cinnamon
3 teaspoons ground ginger
3 teaspoons ground nutmeg
2 teaspoons ground allspice
1 teaspoons ground cloves
2 teaspoon baking powder
2 teaspoon baking soda
Pinch of sea salt

Wet ingredients
3 cups non-dairy milk
2 cups pureed pumpkin
1 cup extra virgin olive oil
4 tablespoons apple cider vinegar
1 tablespoon vanilla extract

For icing:
4 cups icing sugar
1 cup extra virgin olive oil
3 teaspoons apple cider vinegar
1 tablespoon vanilla extract
2 tablespoon nondairy milk


Spiced Pumpkin Cupcakes

For cupcake:

  1. Preheat the oven to 180°C.
  2. Line muffins tins with the cupcake cups.
  3. In a small mixing bowl, stir together the dry ingredients.
  4. In a separate bowl, stir together the wet ingredients.
  5. Pour the wet ingredients into the dry ingredients and stir together until you have a smooth batter. Pour the batter between the cupcake cups and bake for approximately 30 minutes or until a skewer inserted into the middle pulls clean.
  6. Remove from the oven and allow to cool completely.

For the icing

  1. Add all the ingredients into the bowl of a stand mixer and mix until combined and fluffy.
  2. Use a spatula, knife or piping bag to distribute the frosting between the cupcakes and they are ready to go.
  3. You can take it a step further and decorate with edible flowers or sparkles for the little ones.

See what our chef says

Tobie has an honest, light-hearted approach and passion for topics such as organics, sustainability, seasonality and ethical eating. He has written and released four best-selling cookbooks and also created a series of short format video cook eBooks that are available via iTunes in 25 countries.