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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 Nov. 20, 2012 by mknoll
These were fantastic! Everyone who has tried them wants more than one. The recipe made 2 dozen cupcakes, but in the future think I will cut the frosting in half. There was A LOT of it left over.
Reviewed on Nov. 15, 2012 by iyons
Everyone loved them I'm making them again for Thanksgiving.
Reviewed on Nov. 13, 2012 by smgris
Not only is this recipe simple, it is absolutely fabulous. These home made cupcakes come out perfect every time, with just the right amount of spice. The are moist and delish! The icing is the perfect compliment to these tasty morsels... I will make them again and again.
Reviewed on Nov. 12, 2012 by 1Christin
I don't usually bake but stumbled across this recipe while searching for a pumpkin dessert. I live at 8K feet so cakes are a real challenge! This is delicious and easy. I followed it and added half a walnut to the tops. It made exactly 24 perfect cupcakes and the frosting was the right amount. I took them for dessert to a gathering and they were a huge hit!
Reviewed on Nov. 11, 2012 by melimel
This is a fabulous recipe! My friend wanted a good seasonal cupcake recipe after she volunteered to bake desserts for another friend's November baby shower. I volunteered to help, and after baking a test batch, we made just a couple of alterations. For the "pumpkin spice" we used fresh ground cloves and nutmeg, about a tablespoon and a half total of approximately equal parts nutmeg and clove, and we increased the cinnamon by a half teaspoon.For my palate, I'd add even more spice in the future, likely the nutmeg and clove, but generally the spice level seems good for most people. I decreased the amount of sugar in the frosting by a half cup, and might even reduce it by a full cup in the future, along with adding about 1/4 cup more cream cheese. We also added about 1/2 to 3/4 of a vanilla bean (split the bean and scrape out), along with the cinnamon, which made it a really rich tasting frosting.If you have a pastry bag with decorative frosting tips you can frost them that way, and the cupcakes look professionally made, nice to take to parties and holiday events. To top them off we sprinkled finely chopped candied ginger on top of the finished frosting.
This is a fabulous recipe! My friend wanted a good seasonal cupcake recipe after she volunteered to bake desserts for another friend's November baby shower. I volunteered to help, and after baking a test batch, we made just a couple of alterations. For the "pumpkin spice" we used fresh ground cloves and nutmeg, about a tablespoon and a half total of approximately equal parts nutmeg and clove, and we increased the cinnamon by a half teaspoon.
For my palate, I'd add even more spice in the future, likely the nutmeg and clove, but generally the spice level seems good for most people. I decreased the amount of sugar in the frosting by a half cup, and might even reduce it by a full cup in the future, along with adding about 1/4 cup more cream cheese. We also added about 1/2 to 3/4 of a vanilla bean (split the bean and scrape out), along with the cinnamon, which made it a really rich tasting frosting.
If you have a pastry bag with decorative frosting tips you can frost them that way, and the cupcakes look professionally made, nice to take to parties and holiday events. To top them off we sprinkled finely chopped candied ginger on top of the finished frosting.
Reviewed on Nov. 08, 2012 by keepinupwthejones
I made these for a teachers luncheon and kept a dozen for my family. I haven't heard anything back yet from the teachers or PTA but the ones in my house were gone within 2 days! They are moist and taste like pumpkin pie in a wrapper! I am making again today to take to a friend who just had a baby and we will keep the rest! Yum!
Reviewed on Nov. 06, 2012 by urdc98
Terrific recipe - think they are even better the next day! Without the frosting they make a wonderful muffin! :-)
Reviewed on Oct. 30, 2012 by IslandWife
Wow! These are amazing! I used 1/4 C applesauce and 1/2 cup butter as opposed to 3/4 C butter. They are so moist and flavorful! Thanks for sharing!!
Reviewed on Oct. 28, 2012 by jblegen
The BEST dessert I've ever had! They are mouth watering and you can't just have one.
Reviewed on Oct. 27, 2012 by chascocountry
I buy a small container of buttermilk, use what I need and freeze the rest in 1 cup increments in labeled freezer bags..lay them flat til they freeze then you can stand them up for easier storage
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