Pumpkin Passion Cupcakes

Pumpkin Passion Cupcakes

Serves 12

This recipe has had a bit of a makeover, with some new snaps and the welcome addition of a Thermomix conversion! Yay! However, the pumpkin and the cinnamon are still the heroes of these magically moist cupcakes! Double up, and enjoy a batch today and freeze some more for a future treat. These cupcakes are equally delicious un-iced, so why don’t you save yourself  some calories and give the icing a miss? Although, I have to say, the cream cheese icing is the tops!

Pumpkin Passion Cupcakes


175ml sunflower oil

175g brown sugar

3 large eggs, lightly beaten

1 teaspoon vanilla extract

200g  pumpkin

100g sultanas or 100g white chocolate chips

grated zest 1 orange

2 teaspoons  ground cinnamon

200g self-raising flour

1 tsp bicarbonate of soda


200g  cream cheese

85g icing sugar

toasted chopped pecans or walnuts,to decorate (optional)

How to – Traditional

  1. Heat oven to 180C/160C fan/gas 4. Line a 12-hole muffin tray with paper cases.
  2. Grate the pumpkin. Set aside.
  3. Pour the oil into a large bowl and add the sugar, eggs and vanilla. Beat together, then add the grated pumpkin, sultanas or chocolate chips and orange zest.
  4. Stir in the cinnamon, flour and bicarbonate of soda. Don’t worry – the mixture will be quite wet. Spoon into the cases.
  5. Bake for 25 minutes until firm and springy to the touch and a cake tester  inserted in the centre of a cupcake comes out clean.
  6. Allow to cool in tin and then transfer to a wire rack. (At this stage you can freeze the cakes for up to 4 months.)
  7. To make the frosting, beat the cream cheese and sugar together until smooth then spread on top of the cupcakes. Leave them plain or decorate with toasted nuts.

How to – Thermomix

  1. Heat oven to 180C /160C fan-forced. Line a 12-cup muffin tray with paper cases.
  2. Roughly chop the pumpkin and add to TM bowl. Chop for 5 seconds on speed 9. 
  3. Add all the other ingredients (but not the frosting) and mix for 5 seconds on speed 5. Scrape down sides and if necessary repeat.
  4. Bake for about 25 minutes until firm and springy to the touch or when a cake tester inserted into the centre comes out clean.
  5. Allow to cool in tin and then transfer to a wire rack. (At this stage you can freeze the cakes for up to 4 months.)
  6. To make the frosting, combine the cream cheese and icing sugar in the TM bowl and mix for 15 seconds on speed 5. Scrape down sides and repeat. Spread the frosting on top of the cupcakes. Leave them plain or decorate with toasted nuts.

 Other info

Prep time: 15 minutes   Cooking time: 25 minutes


Store in the fridge, but return to room temperature to serve for the best flavour and texture.

TO FREEZE: After cooling cupcakes completely, wrap in individual plastic wrap, or seal in a large snap-lock bag, removing as much air as possible. Label, date and freeze for up to 3 months.

HOW TO THAW: Cupcakes can be thawed completely at room temperature, in the fridge overnight or by microwaving on HIGH for 20 seconds. Cool completely, then continue from step 3.

Pumpkin Passion Cupcakes