Pumpkin Pie Cupcakes

Sweet pumpkin cupcakes, topped with fluffy marshmallow icing.


The cold weather means its definitely time to start making all the lovely comforting wintery recipes, like pumpkin pie! I have seen recipes before for pumpkin pie cupcakes, so I thought I’d have a go myself this year.

You can make your own pumpkin puree if you can’t get hold of it, but I’ve used a tin, as it saves a lot of time! Most recipes I saw for pumpkin cupcakes had a cream cheese icing, but I wanted to make some cupcakes that replicated the incredibly sweet creamy flavour of a pumpkin pie, so I have used a marshmallow icing instead.


I really enjoyed the flavour of these cupcakes, the puree makes the sponge much more moist and dense texture than other cupcakes, which goes really well with the light and fluffy icing. They make a delicious autumn treat!

Variations: You can also use cream cheese icing, for a slightly less sweet alternative


Ingredients: Makes 20 cupcakes

The Cake:

  • 150g butter
  • 150g caster sugar
  • 150g pumpkin puree
  • 2 eggs
  • 150 self raising flour
  • 1tsp cinnamon
  • 1tsp ginger

The Icing

  • 120g granulated sugar
  • 80g golden syrup
  • 1 1/2 tbsp water
  • 2 egg whites


To Make:

The Cake:

Preheat the oven to 180C, and line a cupcake tray with cases.

Beat the butter and sugar together in a a large bowl, with an electric whisk until light and fluffy. The fold in the eggs, one a time, followed by the pumpkin puree, flour and spices. Mix until the mixture reaches a smooth consistency.

Spoon the mixture into the cases until they are 2/3 full. Then bake in the preheated oven until cooked though and golden brown. Lave to cool completely on a wire rack before icing.

The Icing:

Combine the sugar, golden syrup and water in a small pan, and heat until it starts to bubble. Bubble vigorously for 2-3 minutes.

Meanwhile, whisk up the egg whites in a  clean bowl until they form stuff peaks. Slowly pour  in the hot syrup, whisking continuously until well combined.

Place a dollop of icing on top of each cupcake, and smooth out into a peak. Dust with cinnamon, and leave to set for a few hours before serving.




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