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Halloween Pumpkin Cupcakes

  • Cooking time25 minutes
  • Prep time30 minutes
  • Servings12 portions
recipe image Halloween Pumpkin Cupcakes


  • 175g (6 oz) Stork Tub
  • 175g (6 oz) golden caster sugar
  • 300g (11 oz) self raising flour, sieved
  • 3 medium eggs
  • 5 tablespoons milk
  • ½ teaspoon baking powder
  • 100g cooked pumpkin or butternut squash, mashed
  • 50g chocolate and hazelnut spread
  • Zest of 1 orange
  • 115g icing sugar
  • A little orange juice
  • 55g (2 oz) plain chocolate, melted or use chocolate and hazelnut spread
  • Liquorice sweets and laces to decorate

Nutritional facts

Energy (kcal)0 kcal
Energy (kJ)0 kJ
Protein (g)0.0 g
Carbohydrate incl. fibre (g)0.0 g
Carbohydrate excl. fibre (g)0.0 g
Sugar (g)0.0 g
Fibre (g)0.0 g
Fat (g)0.0 g
Saturated fat (g)0.0 g
Unsaturated fat (g)0.0 g
Monounsaturated fat (g)0.0 g
Polyunsaturated fat (g)0.0 g
Trans fat (g)0.0 g
Cholesterol (mg)0 mg
Sodium (mg)0 mg
Salt (g)0.00 g
Vitamin A (IU)0 IU
Vitamin C (mg)0.0 mg
Calcium (mg)0 mg
Iron (mg)0.00 mg
Potassium (mg)0 mg


  1. Preheat the oven to 200°C, 180°C fan oven, Gas mark 6.  Then place the first six ingredients into a bowl, and beat with a wooden spoon until the mixture is smooth.
  2. Stir in pumpkin mash and orange zest.
  3. Divide half the mixture evenly between the 12 paper cases.
  4. Add a half teaspoon chocolate spread and then top with remaining mix.  Bake in a pre-heated oven for 20-25 minutes. 
  5. Add a little orange juice to the icing sugar until thick and spread over the muffins. 
  6. Pipe the melted chocolate in 4 circles over the top and then drag a skewer through to give the cobweb effect. Place the sweets and laces on top to look like a spider.