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Sticky toffee pumpkin cupcakes

Name: Sticky toffee pumpkin cupcakes
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: Serves 6
Ingredients: 500g pumpkin flesh; 250ml sunflower oil; 300g light muscovado sugar; 3 large eggs; 225g self-raising flour; 1 tsp bicarbonate of soda; 1 tsp each ground ginger, ground cinnamon and ground mixed spice; 1 jar Dulce de Leche (banoffee toffee made by Merchant Gourmet, from supermarkets); 12 dried ready-to-eat apricots

Published: 31 Oct 04
Updated: 18 Mar 24

Make the most of pumpkin while it’s in season with this special sticky toffee cupcake recipe – a great sweet treat for Halloween.

Want more ways with pumpkin? Try our spiced filo pumpkin pie.

Easy
November 2004

Test kitchen approved

Serves 6
Hands-on time 30 min, oven time 20 min

Make the most of pumpkin while it’s in season with this special sticky toffee cupcake recipe – a great sweet treat for Halloween.

Want more ways with pumpkin? Try our spiced filo pumpkin pie.

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Ingredients

500g pumpkin flesh
250ml sunflower oil
300g light muscovado sugar
3 large eggs
225g self-raising flour
1 tsp bicarbonate of soda
1 tsp each ground ginger, ground cinnamon and ground mixed spice
1 jar Dulce de Leche (banoffee toffee made by Merchant Gourmet, from supermarkets)
12 dried ready-to-eat apricots

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Method

Preheat the oven to 180°C/fan160°C/gas 4. Line the holes of a 12-hole muffin tin (the holes should be 5cm across at the top and just over 3cm deep) with paper muffin cases.
Put the pumpkin into a heatproof bowl with 1 tablespoon of water. Cover with cling film and pierce a few times. Microwave on high for 10 minutes (based on an 800w oven) until the pumpkin is tender. Cool for 2-3 minutes before lifting off the cling film, or the steam could scald you. Transfer to a food processor and put the lid on. Whizz for 30 seconds until smooth, or use a hand blender. (If you aren’t using a microwave, put the pumpkin into a saucepan with 2 tablespoons of water and simmer, covered, over a medium heat for 15 minutes or until tender. Drain off any excess liquid, then whizz as above.)
Put the oil, sugar and eggs in a large bowl. Using an electric hand whisk, mix together for 3 minutes until thick and pale. Sift in the flour, bicarbonate of soda, ginger, cinnamon and mixed spice. Take a large metal spoon and mix gently yet thoroughly until you can no longer see any dry ingredients. Add the pumpkin purée and stir lightly to combine.

Divide the mixture between the muffin cases, so they’re all three-quarters full. Bake for 20 minutes, until risen and cooked through. Insert a skewer into the centre of a muffin – if it comes out clean, it’s ready. Cool the cakes in the tin for 10 minutes, then cool on a wire rack.
Put a tablespoonful of Dulce de Leche on top of each cake, then spread evenly across the top of each cake. Top each one with a dried apricot to decorate.