Delicious Moist Pumpkin Cupcakes

If you enjoyed my pumpkin cookies, you will love these delicious moist pumpkin cupcakes

With winter squash being in abundance right now, I am really going to town with the baking

Mainly sweet treats, as after all pumpkin is technically a fruit because it has seeds. I have dabbled with a few savoury dishes which I will share with you later on. But I didn’t realise how many meals I could make using pumpkin puree

Pumpkin is quickly becoming a favourite flavour of mine and I am really glad I have started baking with it

Ingredients: 

• 280g plain flour
• 1 tbsp baking soda
• 110g butter
• 200g caster sugar
• 5 tbsp brown sugar
• 2 large eggs
• 1/2 tsp salt
• 180ml milk
• 250g pumpkin puree
• Pumpkin spice mix – 1 tsp ground cinnamon, 1/2 tsp ground ginger, 1/2 tsp ground nutmeg, 1/2 tsp ground cloves

Instructions: 

You will need 2 mixing bowls to start

Put all your dry ingredients in 1 of the bowls and all the other ingredients, except the pumpkin puree in the other bowl

An electric hand whisk is what I use as I find it cleaner and easier to tidy up after. Combine the wet mixture until becomes a runny, creamy texture. Then you can mix the 2 bowls together by slowly adding the dry ingredients into the mixture

Once those 2 bowls have combined you can add the pumpkin puree, again mix to ensure it is evenly distributed within the mixture

I put paper cupcake cases into silicon moulds and pre-heat the oven on 190 degrees

This mixture should make 24 cupcakes. Depending on how evenly you distribute the mixture across the cases, I started with a tablespoon per case and built up until I had used it all

Baking time is 25 minutes approx, I recommend checking you cupcakes after 20 minutes

Where we added brown sugar and the dark spices, these delicious, moist pumpkin cupcakes will have a darker colouring to them in comparison to regular sponge

Once they have baked, I remove them from the silicon and let them cool

To be able to decorate them they will need to be room temperature or cooler otherwise the topping will melt

I chose a mixture of butter icing and regular icing sugar with mine and then added some seasonal halloween inspired toppers

These are perfect cupcakes for a thanks giving or halloween party

They can last for a few days and still taste great in an air-tight container

I hope you love them as much as I do

Let me know if you get round to baking these pumpkin cupcakes

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