• 1 ½ cup flour
  • 1 tsp baking soda
  • 1 tsp Gregg's Ground Cinnamon
  • ½ tsp Gregg's Ground Ginger
  • ¾ cup soft brown sugar
  • ½ cup vegetable oil
  • 2 eggs
  • ¾ cup pumpkin puree (approx. 350g uncooked pumpkin)

  • Cream Cheese Frosting:
  • 125g spreadable cream cheese
  • 2 ½ - 3 cups icing sugar
  • ½ tsp orange zest
  • Dark chocolate bits
  1. Preheat oven to 180°C (fan assisted). Place paper cupcake cases into muffin tins. Alternatively grease a 12-cup muffin tin.
  2. Sift flour, baking soda, Gregg’s Ground Cinnamon and Gregg’s Ground Ginger into a mixing bowl.
  3. Whisk together brown sugar, vegetable oil, eggs and pumpkin puree until well combined. Make a well in the centre of the dry ingredients and pour in pumpkin mixture. Stir to mix. Spoon mixture into cupcake cases. Bake for 15-20 minutes until cooked and golden. Transfer to a baking rack to cool. Once cupcakes are cold, pipe cream cheese frosting onto the top of the cupcakes. Place 3 choc bits on the frosting to make the eyes and mouth.

Cream Cheese Frosting:

  1. Beat together cream cheese with 2 ½ cups of the measured icing sugar and orange zest until creamy. Add extra icing sugar if necessary to make a firm but piping consistency.

Top Tips

To make pumpkin puree: peel and cut pumpkin into small pieces. Steam or microwave pumpkin until tender. Steaming helps reduce the amounts of retained water that you get when boiling. Puree in a food processor or mash until smooth.

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Reviews (1)

Claire Unsworth's Review | Rating

First time I've ever baked pumpkin cupcakes. And I've just completed this recipe. My whole family loved them. I microwaved the pumpkin to reduce water & then mashed with potatoe masher and finished with a fork. Truly worth the time. Cream cheese frosting was easy and I used lemon instead of orange, plus I squeezed some lemon juice into frosting. Didn't add chocolate drops but totally delicious! Had to stop my teenage boys eating them all in one go. Were all gone within 24 hours. Thank you for a super recipe.