serves / makes 12
20 prep time
20 mins cooking time


Another pumpkin recipe in time for Halloween! I’ve had quite a few questions about the pumpkin puree I use, it is in a can made by Libby’s you can buy it from some supermarkets, my local health food store has it and you can buy online and you can get it in Britain as I live in Scotland. If you can’t find it and want to make my pumpkin recipes then you can make your own puree from scratch. Buy a pumpkin, roast in the oven and puree the flesh. I hope that helps your search for pumpkin puree:)

This time I’ve combined the pumpkin with one of my favourite ingredients – chocolate.




For the cupcakes:

  • 220g gluten free self raising flour
  • 1 teaspoon xanthan gum
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground ginger
  • 125g brown sugar
  • 2 eggs
  • 225g pumpkin puree
  • 110ml vegetable oil
  • 90ml dairy free milk
  • 80g dairy free chocolate chips

For the frosting:

  • 200g icing sugar
  • 50g cocoa powder
  • 100g dairy free spread


  1. Preheat the oven to 180 oC
  2. Whisk together the sugar, eggs, pumpkin puree, vegetable oil and milk
  3. Stir in the flour, xanthan gum, cinnamon, ginger and chocolate chips
  4. Line a 12 hole muffin tin with paper cases
  5. Fill each cupcake case two thirds with the cake mixture
  6. Bake in the oven for 20 minutes
  7. Allow to cool completely before frosting
  8. Make the frosting by whisking together the cocoa, icing sugar and dairy free spread
  9. Pipe on the top of the cupcakes

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