Pumpkin Cupcakes with Cream Cheese Frosting

Serves: 12 Cupcakes Cook: 30_mins


Get into the spooky spirit with these cream cheese topped pumpkin cupcakes. Made with our coconut sugar, they're the perfect treat to hand out to little monsters at witching hour.


125g plain flour 

1 teaspoon baking powder

1/2 teaspoonbaking soda

1/2 teaspoon salt

1 teaspoon ground cinnamon

1 and 1/2 teaspoons mixed spice

120ml Biona Organic Coconut Oil

2 large eggs (use flax eggs if making them vegan)

150g Biona Organic Coconut Sugar

225g pumpkin puree (either from a can or cooked and pureed pumpkin) 

1 teaspoon pure vanilla extract

Cream Cheese Frosting:

225g full-fat block cream cheese, softened to room temperature

115g Biona Organic Sunflower Spread, softened to room temperature

360g Icing sugar, sifted

1 teaspoon pure vanilla extract

1/8 teaspoon salt


  1. Preheat the oven to 177°C. Line a 12-cup muffin tray with cupcake cases.
  2. Whisk the flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie/mixed spice together in a large bowl. Set aside. Whisk the oil, eggs (or flax), coconut sugar, pumpkin, and vanilla extract together until combined. Pour the wet ingredients into the dry ingredients and use a mixer or whisk until completely combined. The batter will be thick.
  3. Spoon the batter into the cases – fill only 2/3 full to avoid spilling over the sides. Bake for 20-22 minutes, or until a toothpick inserted in the center comes out clean. Allow the cupcakes to cool completely before frosting.
  4. To make the frosting: In a large bowl using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the cream cheese and sunflower spread together on high speed until smooth and creamy. Add the icing sugar gradually along with the vanilla, and salt. Beat on low speed for 30 seconds, then switch to high speed and beat for 2 minutes. Frost cooled cupcakes however you’d like. 

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