top of page

Pumpkin Spiced Sponge

Pumpkin spiced sponge pudding topped with a maple and coffee frosting. Feeling extra fancy? Add a drizzle of caramel. Perfect for that sweet afternoon treat. 

Pumpkin spiced spong with maple and coffee frosting

Prep: 40 Mins

Cook:60 mins

Serves:4 - 6

Tool Kit

Spiced Pudding

  • 325g Self raising flour

  • 14g ground cinnamon

  • 6g ground ginger

  • 4g ground nutmeg

  • 2g ground clove (optional)

  • 3g salt

  • 180g vegetable or rapeseed oil

  • 100g caster sugar

  • 50g light brown sugar

  • 425g can of pumpkin puree

  • 3 large eggs (180g)

  • 90g milk (or dairy alternatives)

Latte Maple Frosting

  • 20g cold espresso

  • 150g softened butter

  • 300g icing sugar

  • 5g vanilla extract

  • 30g maple syrup


  • Muffin tins or Lined baking tin (approximately 30cm x 20cm)

  • Mixing bowl

  • Electric mixer or whisk

  • Spatula or wooden spoon

  • Sieve

  • Piping bag (optional for frosting)


Step 1

Preheat the oven to 200c/180c fan.


Step 2

In a mixing bowl, whisk the eggs and sugars together until light and fluffy. Slowly pour in the oil while constantly mixing to avoid splitting the mixture. 


Step 3

Sieve in all the dry ingredients into the egg mixture and using a spatula, fold in until combined. Pour in the milk and mix. 


Step 4

Divide the mixture into the muffin cases or pour into your lined tin. 

Step 5

Bake muffins for 18-22 minutes or traybake for 30-35 or until a skewer comes out clean. Leave to cool completely before frosting.


Step 1 

Place the butter into a mixing bowl and cream until smooth. Sieve in half the icing sugar and beat until combined, then add the remaining icing sugar and beat again until light and fluffy.

Step 2

Add in the cooled espresso and maple syrup and beat until smooth. If the frosting is firm, you can now frost the muffins or traybake. If the frosting is too soft, place into the fridge for 30 minutes to set the butter then frost the cakes in your preferred style. Don't worry about keeping them pretty, its all about the taste! (Optional) Sprinkle with coffee beans for a fancy finish.

Storage instructions - keep in the fridge for up to 3 days or freezer for 2 months. Best enjoyed at room temperature. 

bottom of page