Tobie Puttok's Spiced Pumpkin Cupcakes

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

Print Recipe

To prep

20 mins

To cook

30 mins






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


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.