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Pumpkin Spice and Maple Cupcakes

Close up of 6 pumpkin spice cupcakes with a maple frosting swirl and edible pumpkin
Close up of 6 pumpkin spice cupcakes with a maple frosting swirl and edible pumpkin

This recipe for pumpkin spice cupcakes topped with a maple flavoured frosting will definitely top your cupcake of the year list. The smell of the spices alone will have you hooked. But then when you taste them you will believe you are in cupcake heaven!

I can’t actually pinpoint my favourite part of this cupcake. It could be the spices. It could be the moistness and softness of the cupcake. Or it could be the maple cream cheese frosting. But then again it could be the pumpkin. Actually these all contribute to the best cupcake I’ve ever tasted!

Dark and moody photograph of pumpkin spice cupcakes and maple frosting next to a basket of mini pumpkins

Here’s why you will love my recipe for pumpkin spice and maple cupcakes

  • The flavour. It’s all the elements combined which makes this the perfect cupcake. The spices, the pumpkin, the maple and cream cheese frosting all contribute to an amazing cupcake!
  • Super moist. Theses go down so well that you don’t even need that glass of water or cup of tea to help. You will never want to eat dry cake again!
  • Healthier than most cupcakes. By making your own pumpkin puree you know you have a lot of goodness in these cupcakes.
  • Quick and easy to make . You can make these by hand or in your blender. If you own a Thermomix then check out my Thermomix blog and recipe method for these cupcakes here.
  • Aroma. Forget burning that sweet spice josh stick when baking these. The smell of these cupcakes baking can fill your home with positive autumn vibes 🙂
Flat lay photo of a hand whisking some frosting with mini pumpkins and cupcakes

Made Using Fresh Ingredients

  • Pumpkin. This is the hero ingredient without which this cupcake cannot exist. I prefer to use fresh pumpkin and make the puree myself as it adds to the freshness of the cupcake. However, if you are in a rush by all means use tinned pumpkin puree.
  • Oil. The oil adds the moisture to the cupcake however you can use melted butter if you prefer the taste.
  • Eggs. As there are no vegans in my household the obvious choice is to use eggs. However, for vegans you can use a mix of ground flaxseeds and water.
  • Brown sugar. I always prefer to use brown sugar over white. It also adds a richer taste to the cupcake.
  • Pumpkin spice. I like to make my own using nutmeg, cinnamon, ginger and ground cloves as I can adjust the amounts each time. If I feel like I am craving an enhanced ginger flavour one week then a cinnamon flavour the next then I have the choice!
  • Cake flour. Some companies make amazing cake flour which adds to the softness of the cake. Although plain or self raising flour still makes a deliciously moist cupcake.
  • Buttermilk. I use buttermilk in a lot of my baking as paired with bicarbonate of soda you are ensured your cakes will rise!
Macro shot of a cupcake swirl and an edible pumpkin

Tip Of The Day

Make your pumpkin puree the night before. It will save time when baking the next day and you will thank yourself for it later 😉

If you like these then you will love my recipe for Orange and Saffron Polenta Cake, full of citrus flavours and beautifully moist like these!

Cupcakes with maple frosting and edible pumpkin decorations
Close up of 6 pumpkin spice cupcakes with a maple frosting swirl and edible pumpkin

Pumpkin Spice and Maple Cupcakes


Melt-in-the-mouth pumpkin spice and maple cupcakes made with fresh pumpkin puree



  • 200g fresh pumpkin, diced
  • 1 tbsp maple syrup
  • 400g water
  • 250g cake or self raising flour
  • ½ tsp baking soda
  • ½ tsp salt
  • 1 tsp ground cinnamon
  • ¼ tsp ground nutmeg
  • ½ tsp ground ginger
  • pink ground cloves
  • 50g vegetable oil
  • 2 eggs
  • 150g buttermilk
  • 150g soft dark brown sugar
  • 1 tsp vanilla essence

For the frosting

  • 120g soft butter
  • 200g Philadelphia cream cheese
  • 2 tablespoons maple syrup
  • 300g icing sugar


  1. Preheat the oven to 180˚C.
  2. Start by making the pumpkin puree. Add the pumpkin and water to a saucepan and simmer until soft, approximately 20 minutes. Mash with a potato masher and leave to cool. Add 1 tablespoon of maple syrup and mix into the pumpkin.
  3. Sift the flour, salt, bicarbonate of soda and spices into a large bowl. Add the sugar and mix well.
  4. In a separate bowl whisk the oil, eggs, buttermilk and vanilla.
  5. Add the wet mixture to the flour mixture and mix until just mixed being careful not to over mix.
  6. Fold in the pumpkin until just combined.
  7. Fill the cupcake cases ⅔ full. Bake for 18 to 20 minutes until cooked through. While they are baking, make the frosting.
  8. Beat the butter until soft. Add the cream cheese and beat until light and fluffy.
  9. Sift the icing sugar into the butter and cream cheese mixture and beat until week combined.
  10. Add the maple syrup and beat until smooth. Place in the fridge to allow to stiffen for piping.
  11. Pipe a swirl onto the top of the cupcakes using the star tip. Top with an edible halloween decoration. Sprinkle with cinnamon. Enjoy!


The pumpkin puree can made a day ahead. Cover and store in the fridge until required.

Add chopped pecans, crystallised ginger or raisins to add a bit of variety. 

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