Pumpkin Cupcakes

I originally saw this recipe on Jamie Oliver’s television show ‘Jamie at Home’ and they looked so yummy and easy I just had to try making them.

I do love food with pumpkin in it, but so often you need to cook the pumpkin first, which I usually can’t be bothered with.

When it came time to making these, I couldn’t help myself and cut down slightly on the amount of sugar and oil he used.  They still turned out great!  I have also halved his original recipe as the more I make the more, of course, I would have to eat (and they do taste best fresh).

Everyone at work LOVED them and liked them even more when they found out they were ‘healthy’!!

You can find the original recipe on Jamie Oliver’s website or you can try my version…

Pumpkin Cupcakes with Lime Drizzle

Makes 14 delicious cupcakes

  • 240g butternut pumpkin, skin on (yes, that is correct!), deseeded and roughly chopped (approx 2 cups if you don’t have scales, see photo below)
  • 3/4  cup brown sugar
  • 2 large eggs
  • 3/4 cup self raising flour
  • 1/4 cup wholemeal plain flour
  • ¼ cup pistachios (Jamie used walnuts, but I was out of them so used pistachios which worked well)
  • 1/2 teaspoon ground cinnamon
  • 1/4 cup extra virgin olive oil


  • Zest and juice of 1 lime
  • 3 heaped Tablespoons icing sugar

Preheat the oven to 170 degrees.

Line your muffin tins with paper cases.

Whiz the pumpkin in a food processor until finely chopped. Add the sugar, and crack in the eggs. Add the flour, walnuts, cinnamon and olive oil and whiz together until well beaten. You may need to pause the machine at some point to scrape the mix down the sides with a rubber spatula. Try not to overdo it with the mixing – you want to just combine everything and no more.

Fill the paper cases with the cake mixture.

Bake in the preheated oven for 20 to 25 minutes. Check to see whether they are cooked properly by sticking a wooden skewer into the middle of one of the cakes – if it comes out clean, they’re done. If it’s a bit sticky, leave them in the oven for a little longer.

When cooked, remove from the oven and leave the cakes to cool on a wire rack.

When cooled, make glaze by adding all the zest to the icing sugar.  Then slowly add lime juice until you have made a soft and slightly running glaze (if too runny it will run right off the cakes!!)  Or of course you can make Jamie’s sour cream frosting, but for me that was just a bit too indulgent!!

 As I have described them, each cup cake comes in at a tiny 140 calories (which is less than 1/2 that of a regular cup cake with icing!)

1 Comment

Filed under Cakes, Cupcakes

One response to “Pumpkin Cupcakes

  1. Pingback: My 4 ingredient Quick & Easy Creamy Pumpkin Soup | Delicious Snacks

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