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.
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 in individual servings in muffin tins and 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. The texture is quite dense compared to regular cake but 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.
Like this Sticky Toffee Pumpkin Cupcakes recipe?
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If you liked this recipe you may also want to try:
- 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
- 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
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.
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.
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