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Pumpkin Cupcakes

Portion: 24 Mini Cupcakes


  • 280g plain flour
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon ground allspice
  • 1/2 teaspoon salt
  • 1 tablespoon baking powder
  • 1/2 teaspoon bicarbonate of soda
  • 110g butter, softened
  • 200g caster sugar
  • 180ml milk
  • 5 tablespoons brown soft sugar
  • 2 eggs, room temperature
  • 250g pumpkin, cooked and pureed
  • Cinnamon cream cheese Icing:
  • 200g cream cheese, softened
  • 50g butter, softened
  • 350g icing sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon


1 Preheat an oven to 190°C ( 374°F ) for 25 minutes. Grease 24 muffin cups. Sift together the flour, 1 teaspoon cinnamon, nutmeg, ginger, clove, allspice, salt, baking powder and bicarb; set aside.
2 Beat 110g of butter, caster sugar and brown sugar with an electric mixer until light and fluffy. Add the room-temperature eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Add milk and pumpkin puree after the last egg. Stir well and pour the cupcake mixture into the muffin cases.
3 Bake about 25 minutes. Cool in the tins for 5 minutes before removing to cool completely on a wire rack.
4 For icing: Beat the cream cheese and 50g butter with an electric mixer until smooth. Beat in the icing sugar a little at a time until incorporated. Beat vanilla extract and 1 teaspoon ground cinnamon until fluffy.

Healthy Tip

This incredible pumpkin muffin is a brilliant treat for teatime and party! I’m sure your family and friends will love it! These cupcakes taste great without the frosting. For a healthy, pretty topping, sprinkle chopped pecans and cranberries on the raw cupcakes before baking.

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