Spiced Pumpkin Seed Scary Cupcakes Recipe

Spiced Pumpkin Seed Scary Cupcakes Recipe
Gluten Free, Vegetarian, Dairy Free
Store in Air-Tight Container.

Containing a freakish amount of flavour, these little cupcakes make a delicious, tasty, energy boosting snack for Halloween scaring with an array of spicy tastes including turmeric and cinnamon to get your tastebuds tingling! Our Organic Pumpkin Seed Protein Powder packs a powerful nutritional punch and our Organic Raw Pumpkin Seed Butter gives them an eerie green tinge making them perfect for your Halloween Festivities.

  • Cupcake trays
  • 2 mixing bowls
  • 1 small bowl
  • Food processor
  • Steamer
  • Cutlery
  • Spatula
  • Piping bag
  • Electric Whisk
  • Cooling rack


  1. Firstly, preheat the oven to 165oc and place cake cases in the cupcake trays.
  2. Secondly, in one bowl mix together the oat flour, ground almonds, baking powder and pumpkin seed protein powder, place to one side while you prepare the wet mixture.
  3. Tip: The coconut oil needs to be soft but not melted so if it’s solid place over a bowl of warm water until soft.
  4. Next, using a fork, mix together the coconut oil and maple syrup then stir in then pumpkin seed butter in until smooth.
  5. Then, crack the eggs into the wet mixture along with the vanilla extract and rice milk. Using an electric whisk, on the highest setting, whisk the mixture together until completely combined.
  6. Add the bowl of dry ingredients to the above and whisk again until a smooth, thick batter is formed. Once combined, place the batter into the cake cases.
  7. Bake the cupcakes for 20-25 minutes until they have a firm but spongy texture.
  8. Then, leave to cool in the tray for 5 minutes before removing and placing on a cooling rack until they're completely cooled down.
  9. Time to prepare the tasty spicy icing. For this you will need to cut and peel your pumpkin into 1 inch pieces. Then steam it for 10 minutes, until soft and leave to cool.
  10. Then, in a food processor combine all the icing ingredients on the highest speed until thick and creamy, place in a small bowl and store in the fridge until the cupcakes have cooled down completely.
  11. Once the cupcakes and really cool and smelling divine use a piping bag or spatula (or both!) to decorate the top of them with the icing. 
  12. Serve and enjoy with a cup of herbal tea!

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24 October 2016 - 11:11am