• Preparation Time 20 minutes
  • Baking Time 25 minutes
  • Makes about 18 servings
  • Freezing Excellent


Follow our interactive recipe guides for fool-proof instructions that will make baking a breeze.


  • Cupcakes
  • 2 1/4 cups Robin Hood® Original All Purpose Flour
  • 1 tbsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp cinnamon
  • 1/4 tsp ginger
  • 1/4 tsp nutmeg
  • 1/2 cup butter, softened
  • 1 1/3 cups granulated sugar
  • 2 eggs
  • 1 cup pumpkin purée
  • 3/4 cup milk
  • Icing
  • Check out our simple Basic Vanilla Butter Icing recipe
  • Orange food colouring, optional
  • candies, for garnish

Serving Size: about 18 servings


Serving Size: about 18 servings

  • Preheat oven to 375°F (190°C). Line muffin cups with paper liners.
  • Combine flour, baking powder, baking soda, salt, cinnamon, ginger and nutmeg in large mixing bowl.
  • Cream butter and sugar in separate large mixer bowl with electric mixer until light and creamy. Add eggs and pumpkin; mix well. Add flour mixture alternating with milk, mixing lightly after each addition. Spoon into muffin cups.
  • Bake in centre of preheated oven for 20 to 25 minutes or until toothpick inserted in centre comes out clean. Cool completely on wire cooling rack before frosting.
  • Icing: Make our Basic Vanilla Butter Icing in a large bowl. Add orange food colouring to the vanilla flavour frosting if desired. Spread on top of cupcakes. Decorate attractively with your favourite candies.


You made
that look

Browse more must-make recipes.
You know you want to.

snap a pic and show it off!
Check out these classic recipes from Robin Hood®
View all
Bake fresh fruit into everything.
Back to top