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For the cupcakes

60g Mornflake Stoneground Oatmeal Fine

130g gluten free plain flour

100g butter, melted

2 large eggs, whisked

60g coconut sugar

50g cacao powder

280g tinned pumpkin puree

2 tsp baking powder

2 tsp vanilla extract

100ml milk

100ml maple syrup


For the vanilla buttercream icing

200g butter, softened

400g icing sugar

1 tsp vanilla extract

1 tbsp milk

Halloween decorations


Pre-heat the oven to 190°C and line a 12-hole muffin tray with baking cases.

In a large bowl add the flour, fine oatmeal, coconut sugar, cacao powder and baking powder and stir.

In a separate bowl add the melted butter, whisked eggs, vanilla extract, maple syrup and pumpkin puree. Stir until thoroughly combined.

Make a well in the centre of the dry ingredients and pour in the pumpkin mixture and stir together.

Spoon the mixture evenly between the 12 muffin cases.

Place onto the middle shelf of the oven and bake for 15 minutes until the cakes have risen and are springy to touch.

Remove from the oven and place on a wire rack to cool.

To make the buttercream

Add the softened butter, icing sugar, vanilla extract and the milk to a large bowl and mix together to form the buttercream.  Spoon into an icing bag and decorate the cupcakes when they have cooled.

Add your favourite Halloween decorations.

Store the cupcakes in an airtight container and eat within 3 days.

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