Pull-A-Part Pumpkin Spiced Cupcakes

One 12-cup muffin pan, electric mixer

Total time
45 minutes

12 cupcakes

This Halloween treat is sure to please a crowd, not overly sweet, and topped with cream cheese frosting, and all the delicious spices of a pumpkin pie in a cupcake!


  • 2 pouches GoGo squeeZ® Apple Pear fruit sauce
  • 2 eggs
  • ¾ cup granulated sugar
  • ¼ cup unsalted butter, softened
  • ¼ cup canola or vegetable oil
  • ½ cup canned pure pumpkin
  • 1 ½ cups all-purpose flour
  • 1 tablespoon pumpkin pie spice
  • ½ teaspoon baking soda
  • 1 ½ teaspoons baking powder
  • ½ teaspoon salt
  • ¼ cup buttermilk or milk of choice
  • Cream cheese frosting
  • ½ cup butter, softened
  • 1 cup (250g pkg) cream cheese, softened
  • 2 cups icing sugar
  • 2-4 tablespoons milk
  • ½ teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • Orange, green, and brown food colouring
  • Chocolate cookies, cut in halves and quarters


Preheat oven to 350°F. Prepare a muffin pan with cupcake liners.
In the bowl of an electric mixer, beat eggs for 30 seconds, while still beating, gradually pour in sugar. Continue to beat for 5 minutes at medium speed until pale, thick and almost white.
In a separate bowl whisk together all dry ingredients.
Continue beating the egg mixture on low adding in the butter, oil, fruit sauce and pumpkin. Gradually sprinkle the flour mixture on top of the egg mixture mixing in until all dry ingredients are incorporated, stir in milk.
Using an ice cream scoop, dollop equal amounts of batter to fill all the cupcake liners ¾ full.
Bake for 18 minutes or until toothpick in center comes out clean. Allow to cool in pan for 5 minutes before transferring to a wire rack to cool completely before icing.
To make frosting, beat butter and cream cheese together until smooth, about 5 minutes. Lower speed and gradually add in icing sugar, milk, vanilla and cinnamon, combine until smooth.
Divide batter into 3 portions for each colour, using the majority for orange. Transfer each colour to a piping bag or plastic bag and cut off a 1cm hole in corner. Arrange the cupcakes in the shape of a pumpkin and begin frosting them to create your pumpkin.
Add the cookies pieces to create the face of the Jack-O-Lantern.
Store any leftovers in the fridge and bring to room temperature before serving.
*TIP* These can be made Gluten-Free, substitute flour for equals parts of a Gluten-Free Flour mix.