Since I was celebrating the humble Pumpkin and it’s Pumpkin season everywhere, I decided to make Pumpkin cupcakes. I made the super healthy version by roasting the pumpkin, using whole wheat and adding brown sugar instead of refined sugar and the result was amazing.

Mum had given me a big pumpkin and I roasted it. That way I was able to use it for several recipes over the week and we had a great time. I also made Pumpkin Ravioli which I would be posting soon. Don’t you think roasting pumpkin enhances its flavour several times?

COOKING TIME: 40 minutes

Pumpkin Cupcakes


For the cupcakes –

  1. All-purpose flour (or maida) – 1/3 cup
  2. Whole wheat flour (or atta) – ½ cup
  3. Pumpkin puree – ½ cup
  4. Curd – 1/3 cup
  5. Dry milk – 4 tablespoons
  6. Brown Sugar – ¾ cup
  7. Cinnamon powder – 1 tablespoon
  8. Nutmeg powder – ½ teaspoon
  9. Clove powder – ½ teaspoon
  10. Salt – a pinch
  11. Vanilla Extract – 2-3 drops
  12. Baking Powder – ½ teaspoon
  13. Baking soda – ½ teaspoon
  14. Olive oil – a tablespoon
  15. Milk – if needed
  16. Muffin tin liners

For the frosting –

  1. Heavy cream – ¼ cup
  2. Pumpkin Puree – 3 tablespoons
  3. Cinnamon powder – 1 teaspoon
  4. Brown sugar – 4-5 tablespoons


  1. Deskin and deseed the pumpkin and cut big chunky pieces.
  2. Preheat the oven at 200 degree Celsius for 10 minutes.
  3. Line an ovenproof dish with aluminium foil and place the pieces on it and drizzle some olive oil to it.
  4. Roast the pumpkins in the preheated oven for about 40 minutes until they are soft and cooked properly.
  5. Take the pumpkin tray out and let it cool for 5-10 minutes.
  6. Puree the pumpkin in a blender. You could use a fork too, but remember to not leave any lumps.
  7. Sieve all-purpose and whole wheat flour in a bowl.
  8. Add dry milk, salt, baking powder, baking soda and all the dry spices to it and mix well.
  9. Use a blender to mix the brown sugar and curd into a smooth mix.
  10. Add the pumpkin puree to the dry ingredients and mix well.
  11. Now add the sugar and curd mix slowly and keep checking the consistency of the mixture.
  12. Add some milk only if the batter looks very thick.
  13. Add a few drops of vanilla essence and mix well.
  14. Line the cupcake tin with liners.
  15. Pour the mix in the tin so that they are filled slightly lower than the rim. This mix rises very well, so make sure to use tall liners for this.
  16. Bake in a preheated oven for about 35-40 minutes until they rise and cook perfectly.
  17. Pumpkin-cupcakes-in-oven
    Pumpkin Cupcakes in an Oven
  18. Meanwhile, prepare the frosting by adding all the ingredients listed below and keep it to chill for 10 minutes or so.
  19. Take the fresh cupcakes and cool them for 15 minutes. Add the frosting on top and enjoy.