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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
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Reviewed on Jan. 24, 2012 by mchriste
Very moist and delicious. However, the amount of icing this recipe makes is way more than you need. I halved the recipe, put it on thick and still had some left over.
Reviewed on Jan. 13, 2012 by macero
made these cupcakes tonight and my son and i loved them!!!! will definetively make again. thanks for sharing.
Reviewed on Dec. 21, 2011 by KKandRyansMom
My daughter made these and they were devine! She used nutmeg for ginger since we didn't have any. And instead of buying buttermilk for this one recipe, she used the milk/vinegar substitute. Wonderful!! I hope she makes these again!
Reviewed on Dec. 18, 2011 by sonyjim10
Everyone was so impressed when I made these--LOVE THEM!!
Reviewed on Dec. 17, 2011 by adprybylski
This recipie is always a winner at my house. It's also popular for school bake sales and events. I have had friends who do not like pumpkin eat these up and ask for seconds. They might not like pumkin pie, but this pumpkin spice cupcake is a winner!
Reviewed on Dec. 13, 2011 by tori.lastinger
I made these cupcakes for a holiday party and everyone loved them. I made it exactly according to the recipe. This could definitely make about 30 cupcakes if you wanted to stretch it. Instead of the stars like the picture, I used a round tip to make a swirl design that turned out really cute.
Reviewed on Dec. 05, 2011 by spiker1
wonderfull taste and texture
Reviewed on Nov. 30, 2011 by woodley37
These get rave reviews every time I make them!
Reviewed on Nov. 28, 2011 by schuttfam
I have made this recipe and have reviewed already, I was wondering if anyone has made this as a bread using loaf pans? Its SO good as cupcakes, I would love to make it as bread, any input appreciated, thanks!! :-)
Reviewed on Nov. 26, 2011 by Annieland
Incredible recipe. Used fresh pumpkin, came out so moist and rich. Used leftover frosting on everything, including cheesecake and pumpkin pie.
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