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Bonfire Biscoff Cupcakes

Course Dessert
Cuisine Baking


  • 1/3 cup olive oil
  • 1/3 cup canned pumpkin
  • 1/2 cup non dairy milk mixed with 1 tsp cider vinegar
  • 1/2 cup caster sugar
  • 1/2 tsp baking powder
  • 1 cup GF self raising flour
  • 4 tbsp cacao powder
  • tsp cinnamon
  • 1/2 tsp mixed spice


  • 200 g vegan stick butter
  • 1 1/2 cup icing sugar
  • 1 heaped tbsp smooth Biscoff spread


  • Lotus Biscuits (not GF)
  • Vegan marshmallows


  • Preheat your oven to 180c and line a tray with paper cases.
  • In a mixing bowl, combine the pumpkin purée, sugar and olive oil.
  • Stir in the milk mixture, then fold in the remaining ingredients. Divide your batter between the cases and bake for 25 minutes.
  • For the frosting, beat the butter with an electric whisk until pale and fluffy. Continue mixing whist adding in the icing sugar and biscoff spread.
  • Frost the cupcakes once cooled, then garnish with biscuits and toasted marshmallows.
Keyword biscoff cupcakes, bonfire, vegan cupcakes