Print Options:

Halloween Pumpkin Cupcakes

Cook Time50 mins

For the cupcakes:
  cup Mayver’s Extra Crunchy Peanut Butter
  cup maple syrup
 2 eggs
 1 cup pumpkin puree
 ¼ cup milk
 1 tsp baking soda
 1 tsp vanilla extract
 1 tsp cinnamon
 ½ tsp ground ginger
 ¼ tsp nutmeg
 ¼ tsp allspice Salt
 2 cups wholemeal plain flour
For the icing:
 60 g light creamed cheese
 20 g butter, softened
 Orange food colouring
 12 Pretzel twigs

Preheat the oven to 170 degrees C. Grease a 24 mini muffin tray with butter.


In a medium bowl, beat together the Mayver’s Extra Crunchy Peanut Butter and maple syrup with a whisk, then beat in the eggs. Mix in the pumpkin puree, milk, baking soda, vanilla extract, cinnamon, ginger, nutmeg, allspice and a pinch of salt.


Add the flour and stir through until just mixed, don’t over mix.


Distribute the mixture between 24 mini muffin holes. Bake for 20-25 minutes or until the top is golden and when a bamboo skewer inserted into a cupcake comes out clean.


Remove the cupcakes to a wire rack and cool completely.


To make the icing, beat together creamed cheese, butter. Add a few drops of food colour and mix, continue to add drops of colour and mixing until you have a pumpkin orange colour.


Smear a heaped tablespoon of icing onto cooled cupcake with a butter knife and smooth out.


Use the back edge of the knife to create 6 grooves from the middle of the cupcake to make the pumpkin look. Stick a pretzel twig into the middle of each cupcake to make the stalk of the pumpkin.