Pumpkin Cupcakes

These spicy morsels will be the hit of your Halloween party. To save time, use purchased frosting in place of homemade. You’ll find everything you need such as candies and sprinkles at your local bulk food store, to make “spook-tacular” decorated cupcakes. 

Recipe Tags:

Decorating Time: 30 minutes

Preparation Time:

Cooking Time:

Cupcakes: 12

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  • 1/4 cup (50 mL) butter, softened
  • 2/3 cup (150 mL) granulated sugar
  • 1 Ontario Egg
  • 2/3 cup (150 mL) Ontario Pumpkin Purée
  • 1/4 cup (50 mL) Ontario Milk
  • 1 tsp (5 mL) vanilla
  • 1-1/4 cups (300 mL) all-purpose flour
  • 1 tsp (5 mL) each baking powder and ground cinnamon
  • 1/2 tsp (2 mL) each baking soda, ground ginger and nutmeg
  • 1/4 tsp (1 mL) each ground cloves and salt

Decorator Frosting:

  • 1/2 cup (125 mL) butter, softened or shortening
  • 4 tsp (20 mL) lukewarm water
  • 1 tsp (5 mL) vanilla
  • 2 cups (500 mL) icing sugar
  • Food colouring


In large bowl, using electric mixer beat together butter and sugar until fluffy. Beat in egg, pumpkin, milk and vanilla.

In small bowl, whisk together flour, baking powder, cinnamon, baking soda, ginger, nutmeg, cloves and salt. Add to pumpkin mixture, beating until smooth.

Spoon into paper-lined or greased muffin cups, filling three-quarters full. Bake in 350°F (180°C) oven for 25 to 30 minutes or until top feels firm and toothpick inserted into centre comes out clean. Let cool completely on rack. Frost and decorate as desired.

Decorator Frosting:

In medium bowl, using electric mixer beat together butter, water and vanilla until smooth. Gradually beat in icing sugar until smooth. Add colour as desired. Pipe or spread onto cupcakes.  

Nutritional information

1 Cupcake 

  • PROTEIN: 2 grams
  • FAT: 9 grams
  • CARBOHYDRATE: 33 grams
  • CALORIES: 224
  • FIBRE: 1 gram