My recipe for pumpkin spice cupcakes topped with delicious maple frosting has all the flavours of autumn and so much more. From the moment you make your own pumpkin spice mix to the smell of the aromatic sweet spices escaping from your kitchen you will be hooked!
These pumpkin spice cupcakes are super moist and with the addition of maple frosting they are melt-in-the-mouth. These are surprisingly easy to make especially in the thermomix or any blender if you don’t own a thermomix. (Check out my post if you are deciding on whether to buy one).
I love pumpkin season. There are so many recipes to choose from, sweet or savoury. And the smell of the sweet spices will fill your home with positive autumn vibes. SO what are you waiting for? Let’s get baking!
Why you will love these pumpkin spice cupcakes with maple frosting
- Full of flavour. The taste of the pumpkin puree and sweet spices give you all the best flavours you will find in a cupcake. These can be eaten plain but topped with the maple frosting it brings the cupcake to another level.
- Super moist. Say goodbye to dry cupcakes as these moist cupcakes will go down a treat!
- Healthier than bought cupcakes. By making your own pumpkin puree you know what’s in them.
- Super easy to make especially in the thermomix. You start by making the pumpkin puree . And while that’s cooking sit back and have a cuppa 🙂 Then the batter is made in minutes. When they are baking you can make the frosting. Easier than nipping to the shops!
- Versatile. You can jazz it up with chopped pecans or raisins if you like extra texture and flavour.
Let’s Talk About The Ingredients
- Pumpkin. I use fresh pumpkin in this recipe however you can still use the tinned version. I prefer to use the freshest of ingredients in my recipes. The pumpkin adds to the moistness of the cupcakes and you you know it is full of goodness.
- Oil. By using oil instead of butter it results in a super moist cupcake and lasts longer (unless little hands get to it first!)
- Eggs. These stabilise the mixture and contribute to the overall texture of the cupcake. You can substitute eggs with a mixture of ground flaxseeds and water mixed to a paste.
- Brown sugar. By using dark soft brown cane sugar instead of white it adds to the depth of flavour mixed with the spices. Plus I feel a little healthier eating brown sugar rather than white 😉
- Pumpkin spice. I make my own pumpkin spice from nutmeg, cinnamon, ginger and ground cloves. It means I can add more of my favourite spice. You can also use mixed spice in its place though.
- Plain flour. I prefer to use plain flour and add my own raising agents of baking powder and bicarbonate of soda as I can control the height and rise of the cupcakes. However, you can substitute the plain flour with self raising flour and just add half a teaspoon of baking powder.
- Buttermilk. This is essential to my recipe as it reacts with the bicarbonate of soda to help the cupcake rise. This adds a pleasant tang to the cupcake and gives it a softer texture. If you do not have buttermilk use the same amount of milk and squeeze half a lemon into it. Leave it for 5 minutes and then it is almost as good as buttermilk!
If you like these then try my recipe for Orange and Saffron Olive Oil Cake. You will love the tangy citrus flavour!
Tips Of The Day
- If the butter is too solid then soften in the TM bowl and mix until it softens.
- If you find the icing too runny for piping add extra icing sugar and 1 tablespoon of egg white powder. I use this to stabilise the swirls and it is especially good when there is high humidity or your kitchen is too hot!
Deliciously moist pumpkin spice cupcakes topped with maple flavoured frosting. Made with fresh pumpkin and sweet spices
- 200g fresh pumpkin, diced
- 400g water
- 250g plain flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 tsp ground cinnamon
- ¼ tsp ground nutmeg
- ½ tsp ground ginger
- pink ground cloves
- 50g vegetable oil
- 2 eggs
- 150g buttermilk
- 150g soft dark brown sugar
- 1 tsp vanilla essence
For the frosting
- 120g soft butter
- 200g Philadelphia cream cheese
- 2 tablespoons maple syrup
- 300g icing sugar
- Preheat the oven to 180˚C.
- Start by making the pumpkin puree. Add the pumpkin and water to the TM bowl and cook 10 Min. / 100˚C / Speed 1.
- Check to see if the pumpkin is soft. Drain the water and return to the TM bowl. Puree 10 Sec. / Speed 10. Scrape down the sides and repeat. Reserve in a separate bowl until required.
- Blend the flour, salt, bicarbonate of soda, baking powder and spices 5 Sec. / Speed 4. Add the sugar and blend 5 Sec. / Speed 4.
- Add the oil, eggs, buttermilk and vanilla and mix 10 Sec. / Speed 4.
- Return the pumpkin to the TM bowl and blend 5 Sec. / Speed 2 until just combined.
- Fill the cupcake cases ⅔ full. Bake for 18 to 20 minutes until cooked through. While they are baking, make the frosting.
- Clean the TM bowl and add the icing sugar and pulse 3 Sec. / Speed 8 to remove any lumps. Reserve in a bowl.
- Add the butter and cream cheese to the bowl. Beat for 5 Sec. / Speed 4.
- Add half the icing sugar and beat 3 Sec. / Speed 4. Add the remainder of the icing sugar with the maple syrup and beat until smooth 5 Sec. / Speed 4. Place in the fridge until it stiffens for piping.
- Pipe a swirl onto the top of the cupcakes using the star tip. Top with an edible halloween decoration. Sprinkle with cinnamon. Enjoy!
If the butter is too solid then soften in the TM bowl and mix 20 Sec. / Speed 3.
If you find the icing too runny for piping add extra icing sugar and 1 tbp egg white powder.
If you don’t have buttermilk then squeeze half a lemon into the milk and allow to sit for 5 minutes.
You can add chopped pecans or raisins for variety.