Pumpkin Spice Bundt Cupcakes

This week’s recipe is a personal favourite. A take on carrot cake, this beautifully moist and healthy cake will leave you with a craving for more.

Pumpkin Bundt Cupcakes- Makes 12



(In brackets are the alternative ingredients to use if you would like to adapt this recipe to be suitable for vegans)

1 medium cooking pumpkin

150g Margarine (OR Coconut Oil)

150g Light Brown Sugar

2 eggs (OR 2 tbsp Flaxseed mixed with 6 tbsp Water)

150g Self-Raising flour

1 tsp Baking Powder

2 tsp Cinnamon

2 tsp Ginger

1 tsp Mixed Allspice


  1. Chop and dice the pumpkin, removing the skin and seeds. Add to a pan and boil for 20-40 minutes with water until completely soft, and the chunks break easily when poked with a fork.
  2. Drain completely, mash until it is a puree consistency then leave to cool.
  3. Grease a 12-hole mini bundt tin with oil, then add a dusting of flour and tap it out.
  4. (Make the flax mix by mixing together the flax and water and leaving it to thicken for 10 minutes if using flax rather than eggs.)
  5. In a large bowl, beat the margarine until smooth, then add in the sugar and beat until smooth.
  6. In a separate bowl mix together the flour, baking powder and all the spices.
  7. Beat in half of the egg (or flax-mix), until combined, then sieve in 2-3 tbsp of the flour mix and stir to combine.
  8. Beat in the second half of the egg (or flax-mix) then sieve in the remaining flour mix, combining it all together to form a batter.
  9. Once the pumpkin has cooled, add it to the batter stirring in one tbsp at a time to incorporate it slowly. It is not necessary to use all the pumpkin, but use at least ¾.
  10. Bake in the oven for 25-30 minutes until cooked. Move to a wire rack to cool completely.
  11. Drizzle with simple royal icing, 150g powdered sugar with 3-4 tbsp of water added to make into a paste.

TOP TIP: At Halloween you can decorate instead with orange-coloured icing to look like pumpkins.

I hope you enjoy making these, and that you fall in love with the beautiful taste of them!

Until next time, Claudia 🙂

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