Big apologies for the delay in this recipe, I was meant to post it about 2 months ago around thanksgiving time but life took over.  So I suppose better late them never. While on my weekly supermarket shop, it was the first time in the UK that I had ever seen canned pumpkin brace our shelves. Previously I would have had to  order the canned pumpkin online and pay a high price,  so I bought quite a few cans just in case I never saw them being sold again. (I know sad, I didn’t need to worry).

I actually first cooked this recipe in America and was pleased to finally cook these for friends, family and office workers in the UK.  All round thumbs up was the response and most people kid themselves that they are healthy because pumpkin is in the title!!!! Um but they are not… even so. Belated thanksgiving!!


For the pumpkin cupcakes:

  • ¾ cups / 170g (1 ½ sticks) unsalted butter, melted
  • 1 2/3 cups / 160g  All purpose flour
  • 2 teaspoons of baking powder
  • 1 teaspoon salt
  • ½ teaspoon ground cinnamon
  • 1 teaspoon of all spice
  • 1 can of pumpkin puree
  • 1 cup/ 220g packed light brown sugar
  • ½ cup/ 100g granulated sugar
  • 2 large eggs

For the icing:

  • 2 packets / 500g of cream cheese
  • 3 cups/360g of confectioners/ icing sugar
  • 1 stick/ 113 g of butter, melted
  • 3 tablespoons of maple syrup


  • Pre heat oven to 325F/ 175 oc
  • Place cupcake cases into a cupcake tin
  • Place the butter on a low heat and let the butter melt. Skim any foam off the top
  • In a bowl whisk together, the sugar, eggs and canned pumpkin.
  • Add the spices and butter, mix.
  • Lastly add the flour and baking powder.
  • Fill the cases to about ½ – ¾ .
  • Bake the cupcakes and if you need to, rotate half way through.
  • To test if the cup cakes are done, piece the centre of a cake with a cake tester and if it comes out clean the cupcakes are done.
  • While the cakes are cooling down, make the icing.
  • Whisk together the butter and icing sugar.
  • Melted the butter and add to the cream cheese sugar mixture.
  • Finish by adding the maple syrup and pipe onto the cakes
  • Allow to set and sprinkle with cinnamon.
  • Store in the fridge and consume within around 2 -3 days


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