Pumpkin Cupcakes

INSTAGRAM : @bakedbyammna #bakedbyammna

It’s October which means it’s the month of Pumpkin Spice everything and Pumpkin flavored everything. Lol. I do love pumpkin, and I don’t mind pumpkin spice in things but sometimes it can get really over powering in everything you eat or drink. I like the flavor but I want it to just hint it and not take over my mouth so I don’t taste anything else for the rest of the day 🤣 you feel me?!

Well that’s why I created these babies. They have the pumpkin purée in them, they’ve got the pumpkin spice in them, they e got cream cheese frosting and beat of all they are soft and velvety like red velvet cupcakes. I mean it’s just a killer combo. They are SOOOO easy to make (considering you’ve got pumpkin purée or are intending on making your own – which is why I do/ my recipe link is here – Click here for recipe- the. It takes basically no time to whip up).

Here’s how you bake them!


  • 57 grams butter, room temp.
  • 150g sugar
  • 1 egg
  • 1 tsp vanilla essence
  • 113g pumpkin purée (my homemade recipe is here – for recipe link see below)
  • 140g flour
  • 1/4 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 60 ml milk
  • 1 tbsp lemon juice
  • 4 tsp pumpkin spice mix (pumpkin spice recipe link see below)
  • 1 drip orange food computing (if desired)

For the cream cheese frosting :

  • 156g cream cheese, room temp
  • 185g butter, room temp
  • 265g icing sugar
  • 1 tsp vanilla essence
  • 1 tsp pumpkin spice mix (pumpkin spice recipe link see below)


Recipe links : pumpkin purée – Click here /// pumpkin spice – Click here

  1. Set your oven at 175C (350F) and line your cupcake tray with cupcake cases (this recipe makes 9 large cupcakes)
  2. In your stand mixer (or with your electric hand held mixer) using a paddle attachment, whip up the room temp butter. Then add in the sugar and whip u til pale in color.
  3. Add in the egg and vanilla and whip u til fluffy. Then add in your pumpkin purée and mix until combined.
  4. Then in a separate bowl, add in all the dry ingredients (flour, baking soda, baking powder, salt and pumpkin spice mix) mix together. Set aside.
  5. In another small bowl, mix together the milk and lemon juice and set aside – this is your homemade buttermilk.
  6. Then pour half of your flour into the batter and whip slowly u til combined. Then half of your buttermilk. Then the remaining flour and then the remaining buttermilk. Whip u til combined. If you want your cupcakes to look extra Orange then add in some food coloring.
  7. Pour evenly into cupcake cases and bake in the middle of your oven for 20-25 min until cake tester comes out clean. Take out and let cool completely before piping the frosting on.

For the frosting:

  1. In a stand mixer, whip up the butter, then add the cream cheese. Whip until combined. Slowly sift in the icing sugar and then the vanilla.
  2. Whip thoroughly for about 5-6 min u til light and fluffy. Pour into a piping bag and pipe each cupcake.

There you have it! Your October cupcakes are here and ready to be devoured! These keep in the fridge for a week without any cover. You can also freeze them for three weeks in an air tight container.



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