Susie Burrell’s Halloween Pumpkin Cupcakes

Halloween Pumpkin Cupcakes

You can never be too excited for Halloween. If you need help deciding what to make for you and your family for the spooky holidays, check out this amazing Susie Burrell’s Halloween Pumpkin Cupcakes made with Mayver’s Extra Crunchy Peanut Butter!

Keep reading for the easy and complete recipe!

Rating

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

1

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

2

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.

3

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

4

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.

5

Remove the cupcakes to a wire rack and cool completely.

6

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.

7

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

8

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.

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Ingredients

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

Directions

1

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

2

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.

3

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

4

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.

5

Remove the cupcakes to a wire rack and cool completely.

6

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.

7

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

8

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.

Halloween Pumpkin Cupcakes

Looking for more Halloween recipes? Try out this yummy Choc Chip PB Muffin Ghosts!

Halloween Pumpkin Cupcakes
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