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I make these flavorful pumpkin cupcakes each Halloween, but they're wonderful year-round. —Amber Butzer, Gladstone, Oregon
Nutritional Facts 1 serving (1 each) equals 372 calories, 18 g fat (5 g saturated fat), 55 mg cholesterol, 220 mg sodium, 50 g carbohydrate, 2 g fiber, 4 g protein.
Originally published as Pumpkin Spice Cupcakes in Taste of Home April/May 2007
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Reviewed on Dec. 08, 2011 by Roxyfox
I'm diabetic and gluten intolerant, and it's not very often I can find a recipe that I can modify easily. I used rice flour and sugar substitute, and this recipe was still delicious!
Reviewed on Nov. 26, 2011 by Denisesw
my husband and daughter loved these. My husband doesn't normally like pumpkin flavor because he dislikes nutmeg. He loved these(they don't have nutmeg).
Reviewed on Nov. 05, 2011 by khal8
Loved them just as they are! Family favorite!
Reviewed on Nov. 02, 2011 by casaenz
I made this for two seperate Halloween parties, and it was a hit at both. Great pumpkin flavor with just the right amount of spice, plus light and moist. Did not add the raisins or the walnuts, thought it would make it more like a muffin. Will use for mini loaves, with all ingredients. Have requests already for more!
Reviewed on Oct. 27, 2011 by luckytiger
I used gluten free all purpose flour, then followed the recipe from there and everyone loved them.
Reviewed on Oct. 27, 2011 by healthyhart
I skipped the icing both times I've made this recipe and the first time i forget to add the raisins but they were still good. the raisins add a nice nuance to the flavor and texture though and I'm sure the cream cheese frosting would too. Yum! Thanks for sharing.
Reviewed on Oct. 27, 2011 by Leann McCarthy
My family loved the cupcakes!
Reviewed on Oct. 18, 2011 by scarlettd
Amazing!! Although I modified the topping I used 1 8 oz cream cheese 1 stick of butter 1 1/4 c powdered sugar 2 t vanilla. Had plenty of icing for all the cupcakes and it wasn't so super sweet. JUST RIGHT!
Reviewed on Oct. 17, 2011 by Kdavis50
They were delicious! I sent them to my husband's work and the dish came back empty. Very moist and full of flavor. Very easy to make, I had to omit the walnuts to due some health problems. Awesome A+ recipe. I have to make another batch this weekend!
Reviewed on Oct. 10, 2011 by joyviv
These cupcakes were delicious! They were not overly sweet, despite the 2 cups of sugar and the icing was the perfect combination. The only difference was I used 1 cup regular flour and 1 cup whole wheat. Next time I will try to healthify these by using 1/2 cup applesauce to replace 1/2 the oil. Will be making these again! Thank You
Reviewed on Oct. 06, 2011 by Clamir
These were fantastic!!
Reviewed on Oct. 03, 2011 by lisamaria
Why is someone reviewing a recipe that they didn't even make??
Reviewed on Oct. 03, 2011 by Nallie01
I make something VERY similar to this, but a lot less, um, complicated (and admittedly, a lot less "homemade").Basically, I take one box of spice cake mix and one can of pumpkin. Mix together. Pour into cupcake pan and cook as you would with the box's cupcake directions.The end. It's easy for last minute goodies and is lower in calorie and fat thanks to the fact that eggs and oil aren't needed!
I make something VERY similar to this, but a lot less, um, complicated (and admittedly, a lot less "homemade").
Basically, I take one box of spice cake mix and one can of pumpkin. Mix together. Pour into cupcake pan and cook as you would with the box's cupcake directions.
The end. It's easy for last minute goodies and is lower in calorie and fat thanks to the fact that eggs and oil aren't needed!
Reviewed on Oct. 03, 2011 by mwnyy
Don't like cream cheese, I used a can whipped cream frosting, it was good, or skip the frosting and enjoy as a muffin.
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