Spiced pumpkin halloween cupcakes

Spiced pumpkin Halloween cupcakes



  • 1/3 cup coconut oil (softened)
  • 1/4 cup butter
  • 3/4 cup brown sugar (firmly packed)
  • 1 tsp vanilla extract
  • 3 eggs
  • 1 cup wholemeal self-raising flour
  • 1 tsp ground cinnamon
  • 3/4 cup pumpkin (cooked)


  • 1/2 cup butter
  • 1 1/2 cup icing sugar
  • 1 tsp vanilla extract
  • 4 drops red food colouring (liquid)
  • 8 drops orange food colouring (liquid)
  • 12 chocolate licorice bullet


Preheat oven to 180°C (160°C fan-forced). Line a 12-hole muffin tray with dark brown or orange patty cases.

Cream coconut oil, butter and sugar until pale and fluffy. Add vanilla and mix through.

Add eggs, one at a time, beating well between additions. Add flour and fold through, then add cinnamon and mix.

Mash well, or puree cooked pumpkin with a stick blender then mix through batter.

Fill patty cases with the batter (they sink a bit upon cooling so you can fill them). And bake for 25 minutes, or until ready when tested with a skewer.

To make icing: Whisk butter and icing sugar, then add vanilla and milk. Add food colouring and mix well to colour evenly.

Once cakes are cooled, pipe icing on top of each cake. I used a 7mm piping nozzle to ice these, but you can use a flat knife if you prefer. Pop a licorice bullet into the centre of each cupcake, and enjoy!

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Serving Suggestions


  • Coconut oil should be softened to a point where it’s sufficient to blend but not liquid.
  • You can use all butter in the batter if you like, I just use a mixture of coconut oil/butter for a healthier option.
  • This recipe was created by Katie Rainbird for Kidspot, New Zealand’s best recipe finder.

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