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Dooley’s Pumpkin Cupcakes

DOOLEY´S Pumpkin Cupcakes


  • 125 gr. whole wheat flour
  • 1 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/4 tsp. salt
  • 1 tsp. cinnamon
  • 1/2 tsp. ginger
  • 1/2 tsp. nutmeg
  • 2 large eggs (room temperature)
  • 240 gr. pumpkin puree
  • 200 gr. brown sugar
  • 80 ml. oil
  • 40 ml. DOOLEY´S Toffee cream Liqueur


  • 225 gr. cream cheese (room temperature)
  • 2-4 tsp. unsalted butter, (room temperature)
  • 80 grams powdered sugar
  • pinch of salt
  • 1/2 tsp. vanilla extract


Preheat the oven to 175 °C. Line a muffin pan with 10 muffin liners. Mix together the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg in a bowl. In a larger bowl, whisk the eggs, pumpkin puree, sugar, oil and DOOLEY´S. Add the flour mixture to the mixture in the large bowl and stir just until combined. Fill the batter about 3/4 full into the muffin liners and bake for 20-24 minutes. Check with a toothpick the consistence of the muffins.


Let the cupcakes cool down completely. In a medium bowl, beat the cream cheese and butter together with a blender at medium speed until the mixture is well combined. Gradually beat in the powdered sugar until totally combined and then beat in the salt and vanilla. Place 2 tbs. of the frosting on each cupcakes. (If the frosting is not firm enough for your needs, refrigerate for about an hour, stirring the frosting after about 30 minutes.)

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