Pumpkin Passion Cupcakes are a staple in my house once the weather starts to cool down and the days get shorter. I love to make a batch of these and have them in the cupboard to satisfy any snacking requirements!
These cupcakes keep for a few days in an airtight container so it’s always a good idea to make a double batch!
To make Pumpkin Passion Cupcakes you will need the following ingredients:
Preheat the oven to 355 °F. Line a cupcake tray with paper muffin cups.
Pour the oil into a large baking bowl. Add the sugar, eggs and vanilla extract and beat well.
Stir in the pumpkin, sultanas and orange zest. Mix well to incorporate.
Add the cinnamon, flour and bicarbonate of soda. Stir well until you have a wet cupcake batter.
Spoon the batter into the muffin tray. Divide the batter evenly between the 12 cupcake cases.
Bake the muffins for about 25 minutes, or until a toothpick or skewer inserted comes out clean.
While the muffins bake, mix the cream cheese and icing sugar together in a small bowl. When the muffins cool, spread the frosting on top and sprinkle some toasted chopped pecan nuts on top.
Serve at room temperature.
These Pumpkin Passion Cupcakes are a great idea when you have lots of pumpkin leftover after Halloween pumpkin carving! Try them out soon and don’t forget to tag #cookmerecipes in your baking posts!
Delicious! Estas cupcakes de calabaza siempre son un éxito en mi casa. Las hice el fin de semana pasado y desaparecieron rápido, perfectas para el otoño.
Absolutely loved these! Made a batch for a cozy night in with the missus. The pumpkin spice hit just right. Must try!
Tasty and warming
Simply amazing cupcakes!
These Pumpkin Passion Cupcakes are simply great! I baked a batch for a cozy fall movie night, and they were a hit! Just the right amount of spice and sweetness.
So easy, love it.
Delicious and easy!
Wasn't too sure if I'd like this cause I always have a hard time finding things to make that include pumpkin but don't have an awefully strong pumpkin taste but the orange and cinnamon really evened it out in this.
Very dry if you don't add any type of frosting or glaze and it crumbles too, the taste isn't bad but it needs a bit of work for sure.
Shortened down the amount of cinnamon and used vegetable oil instead of sunflower.
Wish I could rate it more than just 5 stars this deserves atleast a 10 it was super flavorful and delicious, I served it with some marshmellow fluff on the top and sprinkled some cinnamon on top too.
Thanks again for another brilliant recipe Lilly you never fail to amaze me with all your extrodnary meals.
I'm so inlove with the icing that I even added it to my baileys cake.
Its not too flavourful like i expected it to be actually i dont think its sweet at all it looks good and smells good but doesnt taste any different than an oridinary muffin from walmart.
Lemon zest is better than orange zest with this recipe.
Vegetarian Recipes
