Halloween Pumpkin Cupcakes


  1. Preheat oven to 180°C / 350°F without convection. If needed, remove oven rack.
  2. Place the Silicone Baking Form Tupcakes on a baking sheet or cold oven rack. Set aside
  3. In a medium bowl, add pumpkin puree, brown sugar, vanilla extract, egg, oil and pumpkin pie seasoning; mix just until combined.
  4. Add flour and mix until fully combined.
  5. Evenly divide mixture into the SBF Tupcakes. Bake for 20 min., or until golden and firm. Allow to stand for 5 min. before unmolding. Cool completely.
  6. For icing, add softened cream cheese and butter to a medium bowl and blend until smooth. Add salt and icing sugar and blend again until smooth.
  7. Add approx. equal drops of red and yellow or orange food coloring until you reach your desired shade of orange. You may need to had slightly more yellow than red.
  8. Spread icing over cooled cupcakes. Use a toothpick to make vertical lines to look like a pumpkin. Cut green tails from worms and attach to the top. Make eyes and nose with chocolate chips. Draw a zigzag mouth with icing pen. Sprinkle with orange sprinkles if you like.


  • If you need to soften the cream cheese and butter, place in Micro Cook Pitcher and microwave for 10 sec.


    • 200 g pumpkin puree (±7 oz)
    • 55 g brown sugar (packed) (±½ cup)
    • 5 ml vanilla extract (±1 tsp)
    • 1 egg
    • 80 ml sunflower, vegetable or liquid coconut oil (±⅓ cup)
    • 5 ml pumpkin spice seasoning (±1 tsp)
    • 115 g self-rising flour (±1 cup)

    • Cream cheese icing:

    • 125 g cream cheese (softened)(±4.5 oz)
    • 50 g unsalted butter(softened) (±¼ cup)
    • 1 pinch salt
    • 115 g icing sugar (±1 cup)
    • Red and yellow or orange food coloring

    • Decorations:

    • Sour worms with green tails
    • 18 dark chocolate chips
    • Black icing pen
    • Orange sprinkles (optional)


    cooking-timer15 min


    cooking-timer20 min

    Standing TIME

    standing-timeer5 min