91% would make again
Read reviews (29)
Rate recipe
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
Please log in to rate this recipe
Nutrition 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.
Pumpkin Spice Cupcakes with Cream Cheese Frosting published in Fun Food 2009
Watch 1000s of how-to cooking videos and recipe tips from Taste of Home and around the web.
Looking for a Thanksgiving menu? Create your own menu with these Thanksgiving recipes, plus decorating and entertaining ideas for your Thanksgiving dinner.
Get recipes »
Tell us what you think of this recipe. Did you modify it? Would you make it again? Rate it today!
Rate and review this recipe»
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.
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 BirdladyThey 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 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!
New recipes and fan favorites delivering daily inspiration.
© Taste of Home, 2009