Pumpkin spice cupcakes
Prep time: 35 minsTotal time: 
Pumpkin spice cupcakes
Grated pumpkin adds moisture and natural sweetness to these autumnal cupcakes. They’re flavoured with a “pumpkin spice” blend of cinnamon, ginger, nutmeg and cloves, and finished with an easy mascarpone frosting
Prep time: 35 minsTotal time: 
Abigail Spooner
Abigail Spooner
Ingredients
- 170g light brown soft sugar
- 200g self-raising flour
- ½ tsp baking powder
- 2 medium eggs
- 150ml olive oil
- zest of 1 orange
- 200g coarsely grated pumpkin or butternut squash (prepared weight)
For the pumpkin spice
- 1 tsp ground cinnamon
- ½ tsp ground ginger
- ¼ tsp ground nutmeg
- pinch ground cloves
For the frosting
- 190g mascarpone
- 150g icing sugar
Step by step
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Preheat the oven to 180°C, fan 160°C, gas 4. Line a 12-hole muffin tin with paper cupcake cases. Combine all the pumpkin spice ingredients in a large mixing bowl. Scoop a heaped ¼ teaspoon of the spice mix into a separate small bowl and set aside until ready to decorate.
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Add the sugar, flour, baking powder and a pinch of salt to the larger quantity of spice mix, then use a balloon whisk to combine. Whisk the eggs, oil and orange zest in a separate bowl or measuring jug. Pour over the dry ingredients and add the grated pumpkin (or butternut squash). Fold together with a large metal spoon or spatula until combined, then divide among the paper cases. Bake for 20-22 minutes until golden, risen and a skewer inserted comes out clean. Leave to cool in the tin for 10 minutes, then transfer to a wire rack to cool completely.
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Put the mascarpone in a large mixing bowl and use an electric hand mixer to beat for 1 minute until smooth. Sift over the icing sugar, then beat for 2-3 minutes or until smooth. Pipe or spoon over the cooled cupcakes, then use a fine mesh sieve to lightly dust over the reserved pumpkin spice. Store leftover cupcakes in an airtight container in the fridge for 3-4 days.
