Pumpkin Cupcakes Recipe
- 2/3 cup shortening
- 2 eggs
- 3/4 cup maple syrup
- 1/2 cup 2% milk
- 1-1/2 cups all-purpose flour
- 1-1/4 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground allspice
- 1 cup canned pumpkin
- 1 can (8 ounces) crushed pineapple, drained
- 1 package (8 ounces) cream cheese, softened
- 1/4 cup butter, softened
- 1-1/2 cups confectioners' sugar
- 1. In a large bowl, beat shortening until light and fluffy. Add eggs, one at a time, beating well after each addition (mixture will appear curdled). Beat in syrup and milk. Combine the flour, baking powder, salt, baking soda, ginger and allspice; add to shortening mixture and beat just until moistened. Stir in pumpkin and pineapple.
- 2. Fill paper-lined muffin cups two-thirds full. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to a wire rack to cool completely.
- 3. For frosting, in a small bowl, beat cream cheese and butter until fluffy. Add confectioners’ sugar; beat until smooth. Frost cupcakes. Yield: 16 cupcakes.
1 each: 303 calories, 17g fat (7g saturated fat), 50mg cholesterol, 221mg sodium, 35g carbohydrate (23g sugars, 1g fiber), 4g protein.
Reviews for Pumpkin Cupcakes
"These cupcakes were terrible. They did not round up but, rather, actually sank. They had no taste and a weird texture. I never waste food, but these actually went in the garbage."
"My entire family enjoyed these cupcakes last holiday season when I first came upon this recipe. They are so moist and almost muffin like which was very delightful."
"Cooked them 24 minutes, toothpick came out clean... then the centers fell. They're mushy and tasteless. I followed the recipe, not sure what happened..."
"So fragrant and delcious!"
"I had high expectations for this recipe but was very disappointed. The cupcake was very bland. The cream cheese frosting was the saving grace. I would never make this recipe again."
"I would like to make this recipe, but I don't know how much pumpkin to use. What size of can?"
"im going to make these during halloween.but i will not add pineapple to it. justthe pumpkin and the rest of the dry ingrients"
"Very tasty, especially with the crushed pineapple! These were very much enjoyed by all in my house. My only complaint was that the frosting was thinner than it looks in the picture, but that worked out for the best because they tasted better with less icing."
"Delicious! It's easy to substitute gluten-free flours too without sacrificing the goodness. I loved that they kept all week in my fridge and still taste fresh."
"Seriously I can't believe some people didn't like them! I had family members begging for the recipe! The only modifications I did was leave out the all spice and replace with nutmeg and pumpkin spice. I also added 2 cans of pineapple instead of 1. They were super moist with lots of flavor! I used store bought cream cheese frosting instead of making my own. They turned out awesome!"
"I am beginning to wonder whether these recipes are tested. I too threw them in the garbage. While the cupcake tasted ok...doubling the spices, there was something wrong with the recipe. The cupcakes stuck to the cupcake paper. It seems like there should have been more flour for the amount of wet ingred. I have been cooking & baking for 40 years so I'm not a novice here. I know how to follow a recipe. This is about the 3rd or 4th recipe I have tried from Taste of Home that ended up in the garbage. What a waste."
"just not tasty enough to repeat"
"They were very moist and tasty."
"Recipe was good however they did not round up but remained flat. I used margarine and used pancake syrup instead of maple. Batter was tasteless and had to add an additional 2/3 cup sugar. Left the ginger as is but doubled the allspice. I also used fresh pumpkin which I boiled and mashed. After these alternations, it tasted really good! Still don't know why they didn't round up. Any suggestions?"
"Very moist. A good cupcake, but the frosting was lacking a bit. The pumpkin spice cupcakes are definitely better. Those are phenomenal!"
"there was no taste to them, and too spongy. I threw mine in the garbage also."
"Not bad-but nothing I would search out to make again. Sort of interesting recipe and each week I make the new cupcake of the week. The consistency is very smooth sort of spongy and not too sweet since the only sugar is the maple syrup and the pineapple. So if this appeals to you try it. It reminds me of a pumpkin pie taste and I do love pumpkin.I am sure the little people I watch will enjoy them. Especially since I put the cream cheese frosting on them- they remind me more of a muffin and maybe I should have left the frosting off and served them that way. I would not make them again but find a different pumpkin cupcake recipe or use pumpkin bread recipe."
"Love this recipe, but I like to fill it with a cream filling from Taste of Home magazine."
"Hi, I'm Pat Schmeling, Food Editor on Taste of Home magazine. I'm happy to see so many of our readers trying the Taste of Home recipes.After reading the comments on the Pumpkin Cupcake recipe, I went back into the test kitchen to retest them as written. After testing, I noted a few checkpoints to help with this recipe.1) Use solid shortening, such as Crisco, not vegetable oil. 2) The test kitchen used real maple syrup, not pancake or corn syrup in our retest. 3) The recipe calls for 1 cup of pumpkin. (Some of our readers reported that they used an entire 15 ounce can.) Also, this is real pumpkin, not pumpkin pie mix and4) be sure to drain the pineapple well, perhaps even blotting it with paper toweling. The retested cupcakes baked for 24 minutes, they did sink ever so slightly but still had rounded tops.I hope you will try these cupcakes!"
"I'd like to know what contest these won because they must have been the only entry"
"They tasted awful, I threw them in the garbage"
"THese are amazing! I liked em even w/o frosting!"
"ALL MY FAVORITE INGREDIENTS MADE THIS DELICIOUS"
"I made these and I could not get them to cook at the bottom and they sink as they cooled. My husband and I each had one and put the rest in the trash."
"never mind....I see why....duh...external links....lol"
"I made the Pumpkin cupcakes, but when they started to cool, they began to sink in. What did I do wrong? I didn't add the pineapple,would that have anything to do with it?~~G.I.Evans., Frederick, MD"