Easy Halloween pumpkin spice cupcakes
Make fluffy pumpkin spice cupcakes for Halloween with our short and easy recipe. The pumpkin spice cupcakes have a kick of warm spice and the smoothness of cream cheese.
- 225 g self-raising flour
- 145 g semolina sugar
- 145 g Dark Brown Sugar
- 1⁄2 teaspoon baking soda
- 3⁄4 teaspoon salt
- 11⁄2 teaspoon cinnamon
- 3⁄4 teaspoon nutmeg
- 3⁄4 teaspoon ginger
- 11⁄2 cups Canned Pumpkin
- 3⁄4 Cup Veg oil
- 3 large eggs
Ingredients for cream cheese icing
- 125 g Soft Unsalted Butter
- 200 g Full Fat Cream Cheese
- 700 g icing sugar
Whisk eggs, vegetable oil, and canned pumpkin together into a smooth mixture.
Add the caster sugar and dark brown sugar to the mixture and whisk again.
Mix the dry ingredients: flour, bicarbonate soda, salt, cinnamon, nutmeg, and ginger together in a bowl.
Now, in a small portion, add the dry flour mix to the wet pumpkin mixture. Slowly combine all of the ingredients.
Pour the cupcake mix into the cupcake tray and bake for 19 minutes at 150 degrees. Take them out and do the toothpick test. Let them cool for a bit and transfer them to a wire rack.
To make cream cheese frosting, add butter, cream cheese, and icing sugar and whisk it on high speed to form a fluffy frosting.
To decorate the pumpkin spice cupcake, transfer the cream cheese to the piping bag and top each cupcake with delicious cream cheese frosting. Garnish the cupcakes with roasted pumpkin seeds (optional).