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This is a wonderful recipe I discovered and changed a bit to suit my taste. I love the flavor of pumpkin and the cinnamon makes ordinary cream cheese frosting extra special. When I made a batch for my husband to take to work, he said they disappeared in record time.—Debbie Wiggins, Longmont, Colorado
Nutritional Facts 1 cupcake equals 340 calories, 14 g fat (8 g saturated fat), 62 mg cholesterol, 233 mg sodium, 53 g carbohydrate, 1 g fiber, 4 g protein.
Originally published as Pumpkin Spice Cupcakes with Cream Cheese Frosting in Fun Food 2009
Sweet White Wine
Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.
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Reviewed on Feb. 09, 2011 by lawandajallen
EXCELLENT! I have also found that when pumplin is not available, candied yams work just as great!
Reviewed on Jan. 07, 2011 by Aleece
very moist and not overly sweet.
Reviewed on Nov. 22, 2010 by cjmccain
These are GREAT and very delicious! I used only 2 cups of sugar in the frosting and it was not too sweet but just right! I made thse for my husband's potluck for work and got an amazing 48 cupcakes from this recipe! awesome! I will make these again for Thanksgiving instead of my pumpkin roll!
Reviewed on Nov. 18, 2010 by cheareo
This recipe is delicious- everyone in the office loved them! I made everything per the directions except for the icing. I didn't want an overwhelming cinnamon flavor so I only used 1/2 tsp of cinnamon, and it came out perfectly. I'm very pleased with the recipe. [And yes, I also had extra batter and icing- I just used a 5" round and made a small cake.]
Reviewed on Nov. 10, 2010 by lynnwebster
I have substituted/exchanged sweet potato and pumpkin in many sweet recipes. A quicker and just as tasty version of this recipe would be to use an equal amount of sweet potato and, instead of a cream cheese frosting, remove cupcakes about 3 minutes early place a large marshmallow on top and return to the oven for the remaining time or until the marshmallows are slightly melted but still fluffy.
Reviewed on Nov. 02, 2010 by cathyjeanne
I made these cupcakes as one of four selections for my daughters wedding and now everyone is asking for the recipe. I got more compliments on this recipe than any of the others flavors. They really are super delicious and I am not really a fan of pumpkin. I did use my own cream cheese frosting recipe though. I will definetly make again and again.
Reviewed on Oct. 31, 2010 by mjlouk
This was really good, even though I cheated and used canned frosting! I had extra batter too!
Reviewed on Oct. 27, 2010 by kkiyawas
This is excellent and super easy to make. If you do make a double batch (i.e. 48 cupcakes) don't bother doubling the icing there is way too much left over as it is.
Reviewed on Oct. 26, 2010 by debbie.graham
Loved this recipe. I used fresh pumpkin that I cooked, I added chocolate chips, which my husband loved.
Reviewed on Oct. 24, 2010 by amyfur
This was by far the best cupcake I have ever made!! it turned out absolutely perfect and the cinnamon in the frosting was an excellent touch. I made them for my son's birthday and they were a huge hit!!
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