
Tobie Puttok's Spiced Pumpkin Cupcakes
These amazing spiced pumpkin cupcakes will leave you coming back for more!
To prep
20 mins
To cook
30 mins
Level
Easy
Servings
24
Ingredients
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
Directions
For cupcake
- Preheat the oven to 180°C.
- Line muffins tins with the cupcake cups.
- In a small mixing bowl, stir together the dry ingredients.
- In a separate bowl, stir together the wet ingredients.
- 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.
- Remove from the oven and allow to cool completely.
For the icing
- Add all the ingredients into the bowl of a stand mixer and mix until combined and fluffy.
- Use a spatula, knife or piping bag to distribute the frosting between the cupcakes and they are ready to go.
- 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.