Recipe: Pumpkin Cupcakes


Every year we conjure up a spooky Halloween treat... we went all out on costumes this year... and to be honest... we think it might be an improvement on the norm!


  • 80 ml vegetable oil
  • 170 g caster sugar
  • 2 tbsp stem ginger syrup
  • 1 tin pumpkin puree
  • 60 ml almond milk
  • 1 tsp pure vanilla extract
  • 200 g self-raising flour
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp ground cinnamon
  • 1 pinch ground nutmeg
  • 1 pinch salt
Preheat oven

Step 1

Preheat Oven

preheat an oven to 180°C.

make the cake mixture

Step 2

Make The Cake Mixture

whisk together the oil, sugar and ginger syrup in a bowl. spoon in the tinned pumpkin and beat together with the almond milk and vanilla extract. add the flour, raising agents, spices and salt before mixing through.


Step 3


divide the mixture between 12 muffin cases so that they are half filled. bake for 25 minutes, then remove and allow to cool on a wire rack.


Step 4


mix the desiccated coconut in a bowl with a drop or two of green food colouring to create grass. roll a small amount of marzipan on a board to soften it and add sufficient orange food colouring gel to turn it a pumpkin colour. shape the marzipan into a small balls, squash them slightly and carve the grooves of a pumpkin into the sides. prepare and colour a small section of marzipan with both green and orange colour to form a brown stalk for each pumpkin. scatter the green coconut onto the top of each cooled cupcake and decorate with your marzipan pumpkin model. makes 12

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