Pumpkin Spice Cupcakes with Cream Cheese Frosting Recipe
- 3/4 cup butter, softened
- 2-1/2 cups sugar
- 3 large eggs
- 1 can (15 ounces) solid-pack pumpkin
- 2-1/3 cups all-purpose flour
- 1 tablespoon pumpkin pie spice
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 3/4 teaspoon salt
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground ginger
- 1 cup buttermilk
- 8 ounces cream cheese, softened
- 1/2 cup butter, softened
- 4 cups confectioners' sugar
- 1 teaspoon vanilla extract
- 2 teaspoons ground cinnamon
- 1. Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Add pumpkin. Combine flour, pie spice, baking powder, cinnamon, salt, baking soda and ginger; add to creamed mixture alternately with buttermilk, beating well after each addition.
- 2. Fill paper-lined muffin cups three-fourths full. Bake 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool 10 minutes before removing from pans to wire racks to cool completely.
- 3. For frosting, in a large bowl, beat cream cheese and butter until fluffy. Add confectioners’ sugar, vanilla and cinnamon; beat until smooth. Frost cupcakes. Refrigerate leftovers. Yield: 2 dozen.
1 each: 340 calories, 14g fat (8g saturated fat), 62mg cholesterol, 233mg sodium, 53g carbohydrate (41g sugars, 1g fiber), 4g protein.
Reviews for Pumpkin Spice Cupcakes with Cream Cheese Frosting
"I made these for a bake sale, and they were a huge hit!"
"I made these a few weeks ago and have many requests for more and for the recipe. Making them this weekend for a pot luck dinner. Think I will make copies of the recipes to hand out, I know I'll be asked."
"My daughter won her cooking competition with these! They taste fantastic. Highly reccomend."
"The cupcakes and icing turned out great. I doubled the recipe but instead of using 5 cups of sugar for the cupcakes, I only used 3. It came out perfectly sweet with the 3 cups."
"Awesome taste. My family loved these. I had enough left over to make a small pumpkin loaf. Next time I am going to make this as loaves instead of cupcakes."
"Delicious! I've made these several times and have taken to work. Everyone raves about them and comes looking for more! My children also love them! People who don't like pumpkin have tried them and say they are awesome!"
"After I submitted my review I saw it was for the Pumpkin Cupcakes and not the Pumpkin cookies!!!! So sorry! I did make these cupcakes also and they are scrumptious!"
"Very moist and tastey. The frosting was delicious and the added cinnamon topped it off. My boyfriend who is not even a big sweets person ate them 2 days in a row and my kids LOVED them. Even better the next day!"
"These are delicious!! Very moist & the icing made them-these are the best pumpkin cupcakes ever!"
"I have been making these for years an they are always the talk of the party. The only thing that I do different is use one big can of 29oz of pumpkin instead of 15oz and it just makes it so much more moist and more pie like."
"Everyone absolutely loved them and begged me for the recipe. I made according to recipe as written."
"Moist and delicious. Just as good as all the great reviews stated. I will definitely be keeping this one!"
"Good but not as amazing as I had hoped by the reviews."
"I was told by several people at my husbands work that these were the best cupcakes they have ever eaten in their life!! Very moist but yet stay together and don't fall apart. The icing was definitely a winner as well :)"
"Made these today and they are wonderful. They are moist and very flavorful. Frosting taste great with the cinnamon added. Will definitely make again."
"I don't normally make comments but these cupcakes were so good that I had to! The flavors all blend together well and the cupcakes are super moist. I am not a huge fan of pumpkin but I loved these. These are great cupcakes for Thanksgiving!"
"Very good! Made these and gave some to my neighbors. All good comments! I am so making these again. I added some sugared ginger instead of regular ginger."
"Delicious! Followed the recipe exactly and it was amazing.1 tbsp of pumpkin pie spice =1 1/2 tsp cinnamon1/2 tsp ground nutmeg1/2 tsp ground ginger1/4 tsp ground cloves"
"I don't like pumpkin but this was absolutely amazing! I work at a restaurant and on busy weekends I take in cupcakes. I tried this and it was a winner, even I had seconds. This recipe is fantastic and I can't wait to make them again. Thank you so much for sharing!"
"This is the perfect autumn recipe! The cake is moist and boasts a mild pumpkin flavor that is perfectly spiced. The tang of the cream cheese frosting is mellowed with the warmth of cinnamon. The combination is divine! I made two 11X13 sheet cakes. I stacked one on top of the other with a thin layer of icing in between and a layer of frosting on top. It was devoured and all who tried it, loved it!"
"Can't wait to try"
"Really good. But were a bit spongy and some didn't rise."
"LOVE LOVE LOVE"
"These are the best ever!!!"
"Love these cupcakes, they were a hit! How long would I have to bake these in a loaf pan!?"
"Love, love, love this recipe!"
"Just made these for Harvest Day at work. They are very tasty!"
"These are absolutely delicious. It is one of my favorite fall cakes to make. The cinnamon in the cream cheese frosting is the perfect finishing touch."
"very good and moist - love the icing!!"
"These were great!"
"These were the best! Made these for an office party and they didn't last very long."
"By far the best recipe for pumpkin cupcakes I have ever tried! I have made these for the fall season for many years and they are a favorite of my family."
"I didn't try the cream cheese frosting recipe provided but instead bought the coolwhip cream cheese frosting in the freezer section. Added 1tsp cinnamon and it was so light and fluffy not overpowering sweet. Less calories and sugar. Yum!"
"I made this cake on 10/13/13. this is one of the best cake I've had. It's very MOIST and I love it. I just change one thing and that was the ginger I added allspice instead. Love It!!!!!!!!!!!!"
"Mmm Mmm GREAT!"
"Delicious, moist, and baked up beautifully. Gorgeous orange hue to them too. I used my own recipe for cream cheese frosting, and added a bit of maple syrup for a flavor twist. Great recipe!"
"These cupcakes are amazing! The only thing I changed was reducing the sugar to 2 cups. I thought 2 1/2 would be a little too sweet for my taste and I think I was right, cause they turned out perfectly sweet. I can't say enough about how good these are. The spices are spot on and I love that it calls for butter (I won't use vegetable oil or shortening). Yum!"
"I love this recipe but I didn't actually go ingredient by ingredient. I accidentally forgot to add the canned pumpkin lol. I was ready to throw the batch out but to my surprise the cupcakes were very tasty. I even added a crumb topping to some. I did add a bit more buttermilk, cinnamon and pumpkin spice to my batch. I also omitted the ginger. I will be making this again and hopefully this time I will not forget the pumpkin."
"Excellent flavor and really easy. I was able to substitute Greek yogurt for the buttermilk and my cupcakes were great and perfectly moist. I was also able to do it without an electric mixer so that's a plus!"
"Easy to make, moist, and delicious!"
"Believe it or not - I have purchased bad powder before. You can test the freshness of your powder by putting a few tablespoons of warm water (warm tap water is fine, but cold water is not) into a small bowl and adding a teaspoon of baking powder. It should make a fizzing noise and then the baking powder will begin to fizz and the water will become very cloudy with tiny bubbles. The more bubbles, the fresher the baking powder.The other thing you should do is double check your oven temperature. Oven thermometers are inexpensive and imperative to baking. My own oven tends to run hot."
"I was so eager to try this reciped for a friend who loves pumpkin spiced cupcakes. I made this recipe to the T; using all of the same ingredients, following the instructions exactly, and making sure to bake them at the right temperature and everything. I dont understand, but my cupcakes are coming out songey/mushy, and not rising at all. I dont think its the baking powder, because I just bought a new one the other day. If anyone knows why this is happening, Id really appreciate it if you could let me know ): Really sad the batter and frosting will all have to go to waste."
"Fantastic cupcakes!! They were a huge hit and people keep asking me for the recipe. Instead of pumpkin pie spice i just added some extra cinnamon, nutmeg and cloves. These cupcakes really taste like a pumpkin pie, not just a spice cake. Loved the frosting as well, the cinammon adds that extra special taste. Would definitely recommend trying."
"I made these cupcakes four time over the Thanksgiving holiday for friends and family. They are unbelieveable. Huge reviews from all. I did add more pumpkin spice and cinnamon to batter. Also added more cinnamon to frosting. Wonderful, moist and delicious. This is a keeper recipe!"
"These cupcakes have rave reviews for a reason, they are amazing. You won't regret it if you try them!"
"simple and delicious! The spiced frosting was the star of these cupcakes. I topped mine with a few slivered almonds as a nice garnish. Great recipe!"
"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."
"Everyone loved them I'm making them again for Thanksgiving."
"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."
"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!"
"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."
"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!"
"Terrific recipe - think they are even better the next day! Without the frosting they make a wonderful muffin! :-)"
"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!!"
"The BEST dessert I've ever had! They are mouth watering and you can't just have one."
"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"
"Using pureéd fresh pumpkin would likely alter the taste of this recipe quite a bit, if not drastically. I am a huge fan of using fresh pumpkin substitute an many pumpkin recipes though, and happy to learn someone has provided guidance to alter, thanks keverwann. But I made it with canned pumpkin exactly as written because of the raves and they turned out fabulous! Definitely a keeper here!"
"Followed this recipe exactly and they are AMAZING!!!!"
"I thought this recipe was great. I put hershey's cinnamon and premier white chips in them as well and they turned out great!"
"I simply loved these cupcakes. Delicious and very easy the one thing I did to improve them was add 2 tablespoons of grade A maple syrup to the frostings to kick up the fall flavors. Also to anyone having trouble with to runny frosting your butter or cream cheese was to soft!!"
"Yummy and so cute!"
"Great cupcakes! I cut the frosting in half as suggested by other users but ran out with 4 cupcakes left. I decorated the cupcakes exactly as pictured. I would suggest making a full batch of the frosting and freezing any leftovers for future baking projects. It is delicious!"
"Worth the work!I used homemade pumpkin puree (1 3/4 cup) instead of the canned pumpkin, made my own pumpkin pie spice, and used soured milk instead of the buttermilk.I think the recipe needed a little less liquid on the day I made it, but I went against my better judgement and used all the recipe called for. Thus, the cupcakes didn't set fast enough in the oven and had "hat brims" of batter that cooked over the top of the liners instead of rising in a nice dome.I also made half of the frosting (as suggested by previous reviewers) and it covered all 30 (not 24 as the recipe claims) cupcakes nicely. The frosting tasted very good despite the fact that it calls for (what I think is) a lot of cinnamon.As to why frosting might not be setting up (as mentioned by Alie0717): If you make cream cheese frosting with low-fat (Neufchatel cheese) or fat-free cream cheese, it doesn't have the fat required to whip up and set the frosting. Soupy cream cheese frosting can be fixed by using only full-fat or regular cream cheese. Remember, the cream cheese is replacing butter in quick buttercream frosting to make cream cheese frosting."
"This recipe was yum-o. Loved the cinnamon spice in it. Gave some to the fire house and they loved them too.Will make them again"
"This recipe is delicious HOWEVER I have made it more than once and the frosting is always super liquidy, no clue why I've even tried making it with extra powdered sugar"
"I've had this recipe for a while but didn't make them until this year. Boy did I regret that! These were the best cupcakes I've ever made. My boyfriend won't let me share them with anybody! I brought them to work and everyone wanted the recipe. I'll be making these every year for the rest of my life, more than likely. : )"
"These cupcakes are awesome!"
"This is a great recipe. I made it for the guys Poker Night and they loved it!!"
"seriously the best cupcakes ive ever made."
"just made for the 1st time for my county fair extension project and walked away with Grand Champion! :) Only thing I did different was the frosting because of cream cheese restrictions- so used a buttercream instead with a touch of cinnamon added- but this recipe is to die for! SOOOO moist! and I'm not a huge pumpkin fan but these are great! Would HIGHLY recommend! They also make about 30 cupcakes so for a big batch - great recipe. Maybe for just my family I might cut in half."
"Delicious and so moist! I added about 1/2 cup of applesauce to make them extra moist and they taste great!"
"This recipe is AWESOME!!! I've made it twice now and both times it has come out moist and delicious...It has awesome texture...light and fluffy! This is my new go to recipe for cupcakes for sure!"
"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."
"made these cupcakes tonight and my son and i loved them!!!! will definetively make again. thanks for sharing."
"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!"
"Everyone was so impressed when I made these--LOVE THEM!!"
"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!"
"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."
"wonderfull taste and texture"
"These get rave reviews every time I make them!"
"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!! :-)"
"Incredible recipe. Used fresh pumpkin, came out so moist and rich. Used leftover frosting on everything, including cheesecake and pumpkin pie."
"These were good but I did take others advice and cut the sugar down to 2 cups and they were still a little sweet for me but yummy all the same!"
"These got my finicky husband's stamp of approval as an acceptable substitute for pumpkin roll at Thanksgiving. I piped the frosting on with a star tip as shown and had a lot left over. Will make a half-batch of frosting next time."
"easy to make and a huge hit!"
"Everyone I gave a cupcake to LOVED it! They were by far some of the best cupcakes I have ever had! I have already made them twice and plan on making them again for the holidays."
"delish! the icing is fantastic!"
"These cupcakes are so delicious! Everybody that tried them said they were the best cupcakes they ever had. I will definitely make these cupcakes again."
"I've never had so many compliments and requests for recipes as I've had with these yummy cupcakes! They were a hit with adults as well as kids at our church potluck. It tends to make more than 24 cupcakes which was fine with me! Definately a keeper in my recipe box!!"
"These cupcakes are amazing. My husband who rarely comments on my cooking asked where I have been hiding this recipe and my 9 yr old daughter asked if I could make them for her class. Followed recipe exactly. Swirled frosting on with pampered chef accent decorator. Have had several people ask for the recipe."
"I make this recipe for my Bunko ladies and these cupcakes were a huge hit!!! One lady said it was the best cupcake she had ever eaten. All asked for the recipe. Very easy to make and will make over and over."
"Great recipe! Very moist and easy to make. Big hit with my family :) will definitely make again."
"I made these last week and decorated them to look like pumpkins. Looked cute and tasted amazing!! They were a hit and I'll prolly make them again tonight since I have so much leftover frosting... And I colored the frosting orange to look like a pumpkin so if I don't use it now, I probably never will"
"These cupcakes came out very moist and delicious. I only used 3 1/2 cups of confectioners sugar in the frosting recipe and a teaspoon of the cinnamon. Though next time I will use the full 2 teaspoons of cinnamon in the frosting next time."
"These are awesome! I iced these as mummies for our school fair. Everyone loved them!!!!"
"I can't get canned pumpkin. How much cooked pumpkin is equal to this?"
"Took these to work this morning, they didn't even make it to 1st break!! All man environment, they thought they were completely outstanding and want me to make more for tomorrow! Good Stuff!"
"Delicious! Better than I expected!"
"These pumpkin cupcakes are undeniable the best we have ever had. A little "heavy" but very moist and the flavor is just perfect. After reading comments about not getting the "peak" on the frosting, I set my frosting bag in the fridge for about an hour before using and it harden up enough to create beautiful peaks!! I will definately be making these again and again."
"I made this as a bundt cake -- very moist and delicious. A little too sweet for my taste with the frosting, so will make it again without frosting and perhaps will cut down on sugar."
"I made a bundt cake instead of cupcakes. It's a very moist cake, very yummy although very sweet. It didn't even need frosting but was yummy nevertheless. I'm going to make it again but will use less sugar."
"This was a real hit with my family. We will have this instead of pumpkin pie at Thanksgiving!"
"Yummy, moist, tasty cupcakes. I made 2 batches...one for us (some to freeze) and one for the potluck at church today. Everyone loved them and complemented on the spicy flavor and tasty cinnamon frosting. I just spread the frosting on top. It firms up after sitting for awhile! So good. I'll make them again and again."
"This was delicious! Even though the frosting was a little liquidy it still had a great flavor. The cupcake itself was great! we'll definitely make this again."
"I used a different frosting, but the cupcakes are very moist and tasty."
"These cupcakes are GREAT .... Made these last year for the 1st time They were a bit hit.... will make them again this year ......ENJOY...."
"these cupcakes were a great hit....... got the recipe from my friends son when he posted it on his facebook page enjoy.........going to make them again this year...."
"These cupcakes were so easy and delicious! Perfect for fall :)"
"I would suggest trying a piping bag with a star tip if it seems too soft put in freezer for a few mins to harden it some and that may help Hope this works for you"
"Made these for a get together yesterday, they were fabulous! However, Sledchick, my frosting was spreadable I couldn't get it to peak either. But still very delicious!"
"I made these for a party I was hosting on a chilly fall evening and they were fantastic and a huge hit! They turned out very moist and the flavor was wonderful. I cut the frosting recipe in half and am glad I did because this was plenty. I tried them with and without the frosting and liked them both ways. The frosting is not necessary but really does make them just a little more special. They went well with the spiced hot apple cider I served and I will make these again."
"I have made these twice and they are a huge hit! Easy to make and delicious! They will make your kitchen smell yummy!"
"These are amazing!!!!!!!!!!!!!!!!!!!! A hit at my work for our potluck! But one question......have made these a few times but, never have been able to peak the frosting? Is the picture with canned frosting? Anyone else have this problem.....either way the frosting is still amazing, its just spread on there!"
"My kids loved this. My 4 year old wasn't so sure when I put the canned pumpkin in but loved it in the end. Everyone said they were good."
"Made this in the fall and took them to work. Everyone raved over them. Very moist and delicious!"
"These are so moist and tasty and pretty too! I make these whenever I have guests over during the fall season!"
"EXCELLENT! I have also found that when pumplin is not available, candied yams work just as great!"
"very moist and not overly sweet."
"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.]"
"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."
"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."
"This was really good, even though I cheated and used canned frosting! I had extra batter too!"
"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."
"Loved this recipe. I used fresh pumpkin that I cooked, I added chocolate chips, which my husband loved."
"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!!"
"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."
"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"
"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."
"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!!!"
"Great recipe! My husband always asks for these. I only make half the frosting and it is always more than enough."
"This turned out beautifully! The frosting is a wonderful compliment to the full flavored cupcake."
"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!"
"My six year old son made these cupcakes for a potluck and they were a hit. Everyone was asking him for the recipe."
"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."
"My friends and my husband's coworkers loved these! I'm definitely taking them to the in-laws' for Thanksgiving!"
"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."
"Delish.Everybody loved them."
"I made this for "Girls Night Out" and everyone loved them!!!!!"
"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!"
"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."
"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!"
"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."
"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."
"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!"
"Excellent! I grated fresh nutmeg on the top of the cupcakes! Beautiful and Delicious!"
"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."
"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!!!"
"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...."
"I will make into a cake next time,delicious.."
"Too much icing left over. Could I use the already made cream cheese frosting in the tub?"
"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."
"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."
"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."
"Yum......thanks for posting"
"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."
"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!"
"These were amazing. I didn't have ginger, but substituted nutmeg, they still were fabulous! Can't wait to make more!"
"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!"
"WOW!!! Very easy and delicious!!!! They don't last long!!!! Will definitely be making again!!!"
"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."
"Everybody had to take two because they were so delicious!"
"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!"
"MY family loved these cupcakes. I didn't even get a chance to frost them. The recipe is easy. The results are great."
"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"
Sweet White Wine
Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.