Sticky Toffee Pumpkin Cupcakes with cream cheese frosting. Based on a sticky toffee pudding recipe these pumpkin spice cupcakes are rich and caramel-y dense.
Sticky Toffee Pumpkin Cupcakes
These Sticky Toffee Pumpkin Cupcakes came about from experimenting with my English Sticky Toffee Pudding Recipe which is served warm.
I like to make those as individual servings in muffin tins. Then, I often freeze them and microwave them to serve later with freshly made toffee sauce.
Once, I grabbed one on the way out the door and learned that I really did like them cold as well.That inspired a couple of sticky toffee cake recipes.
Pumpkin Puree
The texture is quite dense compared to regular cake. However, they have a very enjoyable texture that collapses in your mouth to an almost chewy, caramel-y feel.
Here I’ve taken my recipe for Sticky Toffee Pumpkin Cake and adapted the ingredient proportions to make a small batch of cupcakes.
The cake recipe uses a brown butter icing, so you can use half of that frosting recipe for your cupcakes if you prefer.
It gives just a little more caramel-y flavour to these lovey little cupcakes which are perfect for autumn get-togethers.
Canned pumpkin Puree can be used in a pinch or for less time if you don’t want to roast pumpkin.
Pimkin Spices
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First Published October 2015. Updated September 2019 to include a new printable recipe page.
Sticky Toffee Pumpkin Cupcakes with cream cheese frosting
Sticky Toffee Pumpkin Cupcakes with cream cheese frosting - based on a sticky toffee pudding recipe these pumpkin spice cupcakes are rich and caramelly dense.
Ingredients
FOR THE CUPCAKE BATTER
- 1 cup +2 tbsp pureed roasted pumpkin, you can use canned pumpkin puree if you prefer
- 1/2 tsp baking soda
- 1/4 cup butter
- 1/2 cup + 2 tbsp cups firmly packed brown sugar
- 1 tsp vanilla extract
- 3 tbsp dark corn syrup, or golden syrup
- 2 medium eggs
- 1 1/4 cups all purpose flour cups all purpose flour
- 1 tsp baking powder
- 1 tsp cinnamon
- 1/2 tsp allspice
- 1/4 tsp cloves
- 1/4 tsp nutmeg
FOR THE CREAM CHEESE FROSTING
- 4 cups icing sugar, powdered sugar
- 1/2 cup butter
- 1/2 cup cream cheese
- 1 tsp vanilla extract
- 1-2 tbsp milk enough to bring the frosting to a spreadable consistency
Instructions
TO MAKE THE CUPCAKE BATTER
- Preheat the oven to 350 degrees F. Line cupcake pans with paper liners. (Pan sizes vary, so depending on the size of your pans, this may make enough batter for a few more than a dozen.)
- Mix together the pureed pumpkin and baking soda and set aside.
- Cream together the butter, brown sugar and vanilla well.
- Beat in the dark corn syrup (or golden syrup).
- Beat in the eggs, one at a time, beating well after each addition.
- Add the pumpkin mixture and blend until smooth.
- Sift together the flour, cinnamon, allspice, cloves, nutmeg and baking powder.
- Add the dry ingredients to the creamed mixture in three equal portions mixing until smooth after each addition.
- Pour into the prepared paper lined pans and bake for 15-18 minutes or until a toothpick inserted in the center comes out clean.
- Cool completely on a wire rack. Frost with cream cheese frosting.
TO MAKE THE FROSTING:
- Mix all the frosting ingredients and beat well until smooth and fluffy. Add only a little milk at first and just add a little at a time until you get the perfect spreadable consistency. If you are planning to use a piping bag to frost the cupcakes it is advisable to keep the frosting a little on the thicker side.
Recommended Products
Rock Recipes a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. Our product recommendations are almost exclusively for those we currently use or have used in the past.
Nutrition Information
Yield
16Serving Size
16 cupcakesAmount Per Serving Calories 306Total Fat 12gSaturated Fat 7gUnsaturated Fat 4gCholesterol 51mgSodium 156mgCarbohydrates 49gFiber 1gSugar 40gProtein 2g