Pumpkin Spice Cupcakes with Cream Cheese Frosting Recipe

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!!

Reviewed on Oct. 22, 2010 by silly girl

Just made these yesterday. My daughter and I ate one right out of the oven and they tasted like a slice of pumpkin pie!! I did add the frosting and cut it in half per peoples suggestion and it was perfect. They made exactly 24 cupcakes. I used my pampered chef cookie scoop (medium one) and it worked really well because the batter is kind of...puffy or frothy. Sooo yummy. My hubby thought the frosting was a little too overpowering. He couldn't tell they were pumpkin cupcakes till i told him. But still loved them.

Reviewed on Oct. 21, 2010 by jmehle

Very seldom do I cupcakes but these sounded so good, so I made them for a catering job i had. i have never recieved so many compliments on a recipe than i did for these cupcakes. i have a feeling they will be requested often. Great recipe

Reviewed on Oct. 19, 2010 by jkhsmn

This is really great! My family LOVES them. They're great with or without the frosting. Maybe I'll add raisens next time and skip the frosting. The only thing that really needs to change on this recipe is the amount of frosting-way too much-I'll cut the amount in half next time.

Reviewed on Oct. 18, 2010 by diana.harley

OMGosh!!!! This is a killer cupcake recipe! Absolutely love it!! I won't make any other pumpkin flavored cupcake now. This one is too good and the frosting is d-lish! The cinnamon really adds something special!! YOU HAVE TO TRY THIS RECIPE!!!

Reviewed on Oct. 11, 2010 by lizsterie

Great recipe! My husband always asks for these. I only make half the frosting and it is always more than enough.

Reviewed on Oct. 11, 2010 by nethik@comcast.net

This turned out beautifully! The frosting is a wonderful compliment to the full flavored cupcake.

Reviewed on Jan. 18, 2010 by Amitkumar

Nice

Reviewed on Dec. 11, 2009 by MrsMelton

These are so yummy! I made them for my 4 year old's halloween party (not such a tough crowd) and they were all gone within the hour!

Reviewed on Nov. 30, 2009 by CCAVAZOS

My six year old son made these cupcakes for a potluck and they were a hit. Everyone was asking him for the recipe.

Reviewed on Nov. 29, 2009 by Stacey4

This recipe was alright. I didn't add the cinnamon to the frosting and everyone loved the frosting. I will probably make the frosting again.

Reviewed on Nov. 24, 2009 by catchincurlz

My friends and my husband's coworkers loved these! I'm definitely taking them to the in-laws' for Thanksgiving!

Reviewed on Nov. 24, 2009 by Jamboree053

5 stars for the cupcakes but I added more cinnamon. The frosting was, to me, sickening sweet! WAY too much sugar for me.....but that's my taste.

Reviewed on Nov. 23, 2009 by equsnut

Delish.Everybody loved them.

Reviewed on Nov. 23, 2009 by alicia46

I made this for "Girls Night Out" and everyone loved them!!!!!

Reviewed on Nov. 23, 2009 by mellow01

First time making these cupcakes and they came out great! Everyone at worked loved them. Followed recipe exactly and it does truly make 24 cupcakes. The frosting was wonderful - to die for. In fact I kept a few cupcakes without the frosting and they were equally as good!

Reviewed on Nov. 23, 2009 by jdmarzu

Very Moist and rich, a little heavy-as mine did not raise well, they seem to spread out over the top of the muffin tin, I would use non stick spray on the top before I put my cupcake liners in. I also put frosting in ziploc bag, snipped corner and squeezed out the frosting on each cupcake. This cut my frosting time in half.

Reviewed on Nov. 23, 2009 by Sapphire7

A KEEPER! These were so moist! I made exactly as directed with no substitutions and they were perfect. Sprinkled ground pecans on top...DDDD-lish!

Reviewed on Nov. 23, 2009 by JustHavinFun

Yes, I substituted milk and lemon juice also for the buttermilk. Some collapsed and some didn't. Don't know why. They still were a hit.

Reviewed on Nov. 23, 2009 by JustHavinFun

FABULOUS. High in fat though. Took it to a party. Nods of approval everywhere.

Reviewed on Nov. 23, 2009 by jrausch@marysville.k12.oh.us

I made these cupcakes yesterday and used fresh pumpkin that I had just baked and pureed. I used the same amount as a can of pumpkin. They turned out great. Nice and moist. I used buttercream frosting and added cinnamon to the icing. Will definitely make again.

Reviewed on Nov. 23, 2009 by birdlady1

Reviewed Nov. 23 by Birdlady

They were great went over well at our Church Thanksgiving dinner. I sprinkled toasted pecans on top of the frosting which gave them a little crunch and special taste.

Reviewed on Nov. 23, 2009 by skeewe5

These were delicious! I made them for my belgian friend and she loved them! It was here first ever cupcake and it was a huge hit. They are super moist and I used the leftover icing on warmed banana nut bread! WOW!

Reviewed on Nov. 23, 2009 by BarbBrosseau

Excellent! I grated fresh nutmeg on the top of the cupcakes! Beautiful and Delicious!

Reviewed on Nov. 22, 2009 by renfro mom

This was absolutely delish! My whole family loved them, even the kids. I made it a second time as a cake. Takes at least twice the baking time as the cupcakes. Well worth the wait. Just wonderful. It is not complicated, very easy to make.

Reviewed on Nov. 22, 2009 by fastquilter56

Haven't made the recipe yet... we have a Christmas bazaar this weekend coming up, and I'll make some regular size ones to sell and mini ones for the luncheon table. Should sell out. I love pumpkin... anything!!!

Reviewed on Nov. 20, 2009 by dg.baldonado

Absolutely delish! My 5-yr old daughter just loved them too. I plan on using the frosting recipe for my next batch of cinnamon rolls....

Reviewed on Nov. 16, 2009 by marn56

I will make into a cake next time,delicious..

Reviewed on Nov. 16, 2009 by nweyer

Too much icing left over. Could I use the already made cream cheese frosting in the tub?

Reviewed on Nov. 16, 2009 by raemargaret

Great recipe....last reviewer states it only makes 36 not 48 cupcakes....look at the recipe specs again it states the recipe makes 24 cupcakes...I used an ice cream scoop to fill my tins 3/4 full and got 24 extremely large cupcakes.

Reviewed on Oct. 30, 2009 by AK.Katy

Won the office pot-luck with this great recipe! I think next time I'll add more cinnamon to the frosting. I also suggest that you keep the frosting @ room temprature until you're SURE you're finished with it as it's SUPER sticky and very hard to work with cold.

Reviewed on Oct. 29, 2009 by ballst

These are really good. I took they to work for our Halloween Party and everyone wanted the recipe. Maybe I didn't fill the cups as much as recommended, because it made more than 2 dozen.

Reviewed on Oct. 23, 2009 by dudley58

I am a secretary for an elementary school and I made a batch of these cupcakes to share with the staff at school.They were a big hit, and I had several requests for the recipe. I will definately make these cupcakes again.

Reviewed on Oct. 22, 2009 by Angievan

These cupcakes are delicious! I will make them again for sure! I followed the recipe exactly, and it made 24 large (not jumbo) cupcakes, as well as 16 mini cupcakes.... I also think they would make cute mini loaves!

Reviewed on Oct. 22, 2009 by missysue335

These were amazing. I didn't have ginger, but substituted nutmeg, they still were fabulous! Can't wait to make more!

Reviewed on Oct. 19, 2009 by deansie2

These cupcakes are easy to make and have a wonderful flavor. The cream cheese frosting with added cinnamon is a hit and I will be using it for other cakes (like carrot cake). The cupcakes tend to collapse and become flat topped instead of the usual cupcake shape. However, the shape doesn't detract from the flavor. My family loved them!

Reviewed on Oct. 19, 2009 by QuakerMom20

WOW!!! Very easy and delicious!!!! They don't last long!!!! Will definitely be making again!!!

Reviewed on Oct. 18, 2009 by flemishguy

OK, I substituted the buttermilk with milk and a tablespoon of lemon juice (as directed in the ToH-cookbooks), but the muffins didn't puff up as they should and collapsed somewhat at the end (when still IN the oven). Very strange. Perhaps substituting buttermilk was not such a good idea. The taste however was OK.

Reviewed on Oct. 16, 2009 by llafayette

Everybody had to take two because they were so delicious!

Reviewed on Oct. 14, 2009 by gullinburst

This is a great recipe but it only made 36 cupcakes, not 48. If I made them again I would cut the frosting recipe in half...WAY too much left over!

Reviewed on Oct. 14, 2009 by gator2666

MY family loved these cupcakes. I didn't even get a chance to frost them. The recipe is easy. The results are great.

Reviewed on Oct. 12, 2009 by mariahs36

These are so easy and came out great. I made them in my Wilton leaf/pumpkin pans and they are just so cute and taste wonderful. I think they are the best cupcakes Ive made yet!!!

Knightstown, IN