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Halloween Pumpkin Cupcakes

Halloween Pumpkin Cupcakes

These mini pumpkin cupcakes, loaded with dried fruit, crunchy walnuts, fresh pumpkin and topped with a whipped coconut orange cream frosting make a perfect Halloween “treat” the whole family can enjoy.
Prep Time25 minutes
Cook Time18 minutes
Total Time43 minutes
Servings: 10 people


For the cake mixture

  • 6 tbsp of warm water
  • 2 tbsp of ground flaxseed
  • 1 cup of organic gluten free self-raising flour (or regular self-raising if tolerated)
  • 1 tsp of gluten free baking powder
  • 1 tsp of ground cinnamon
  • 1 tsp of ground ginger
  • 80 g raw pumpkin or winter squash, finely grated
  • 1 tsp of vanilla extract
  • 1/2 cup of ground almonds
  • 1/2 cup of coconut sugar
  • 1/2 cup of coconut oil, softened
  • 1/2 cup of almond milk
  • 1/3 cup of crushed walnuts
  • 1/4 tsp of ground nutmeg
  • 1/4 cup of pitted dates, roughly chopped
  • 1/4 cup of sultanas (unsulphured)
  • 1/8 tsp of ground cloves
  • the juice of half a medium orange

For the frosting

  • 1 cup of chilled coconut cream
  • 1 tbsp of maple syrup
  • 1 tbsp of fresh orange juice


  • Preheat the oven to 180°C/160°C fan assisted. Line a cup cake tray with 10 cupcake cases.
  • Sift the flour into a large mixing bowl and add the ground almonds, baking powder, cinnamon, ginger, cloves and nutmeg. Stir well to combine.
  • Add the flax to a small mixing bowl with the warm water and stir well. Set aside to gel, forming a flax ‘egg’.
  • Cream the coconut oil and coconut sugar together in a separate mixing bowl. Add in the flax mixture and stir until smooth.
  • Tip the wet ingredients into the dry mixture along with the grated pumpkin (or squash) and mix to combine.
  • Add the walnuts, dates and sultanas and stir well to combine.
  • Divide the cake batter evenly between the cupcake cases. Transfer to the oven to bake for 18 minutes or until golden and cooked through.
  • Whilst the cupcakes are baking, add the chilled coconut cream to a mixing bowl along with the maple syrup and orange juice. Whisk together for a minute or two until smooth and fluffy. Return to the fridge to chill until ready to use.
  • Allow the cakes to cool completely then decorate with the coconut orange frosting to serve.


Notes: For vegetarian – coconut oil can be swapped directly for butter. 2 eggs can be used in place of flax ‘egg’. Allergens: nuts. CNM recommends the use of organic ingredients.
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Blog/Article content reflects the author's research and diverse opinions, not necessarily CNM's views. Items may not be regularly updated, so represent the best available understanding at the time of publication.

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