Pumpkin Spice Cupcakes

Name: Pumpkin Spice Cupcakes
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 2 dozen.
Ingredients: 2 cups sugar; 1 can (15 ounces) solid-pack pumpkin; 4 large eggs; 1 cup canola oil; 2 cups all-purpose flour; 2 teaspoons baking powder; 2 teaspoons ground cinnamon; 1 teaspoon baking soda; 1/2 teaspoon salt; 1/2 teaspoon ground ginger; 1/4 teaspoon ground cloves; 1 cup raisins; CREAM CHEESE FROSTING:; 1/3 cup butter, softened; 3 ounces cream cheese, softened; 1 teaspoon vanilla extract; 2 cups confectioners' sugar; 1/2 cup chopped walnuts, toasted

I make these flavorful pumpkin cupcakes each Halloween, but they're wonderful year-round. —Amber Butzer, Gladstone, Oregon

Ingredients

2 cups sugar
1 can (15 ounces) solid-pack pumpkin
4 large eggs
1 cup canola oil
2 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons ground cinnamon
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1 cup raisins
CREAM CHEESE FROSTING:
1/3 cup butter, softened
3 ounces cream cheese, softened
1 teaspoon vanilla extract
2 cups confectioners' sugar
1/2 cup chopped walnuts, toasted

Directions

Preheat oven to 350°. Beat sugar, pumpkin, eggs and oil until well blended. In another bowl, whisk next seven ingredients; gradually beat into pumpkin mixture. Stir in raisins.
Fill each of 24 paper-lined muffin cups with 1/4 cup plus 1 teaspoon batter. Bake until a toothpick inserted in center comes out clean, 28-32 minutes. Cool 10 minutes before removing from pans to wire racks to cool completely.
For frosting, beat butter and cream cheese until smooth. Beat in vanilla. Gradually add confectioners' sugar. Frost cupcakes; sprinkle with walnuts. Refrigerate.

Editor's Note

To toast nuts, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.

Nutrition Facts

1 cupcake: 313 calories, 16g fat (3g saturated fat), 41mg cholesterol, 187mg sodium, 42g carbohydrate (31g sugars, 1g fiber), 3g protein.

Originally published as Pumpkin-Spice Cakes in Taste of Home April/May 2007

Reviews

Click stars to rate

Average Rating:

marcibanes

Oct 5, 2017

Excellent cupcakes- Fabulous to make for the Fall baking season. The only change I made was substituting the raisens for chocolate chips.
lolajane

Oct 27, 2015

This has become a solid part of my baking starting in the fall. I actually get asked to make them.
dpkswtdrms

Sep 27, 2013

These are my go-to dessert for fall potlucks. They are so moist and yummy, everyone loves them. I have substituted dried cranberries for the raisins and pecans for the walnuts. I also added chopped pecans to the batter and put a whole pecan half on top of the cupcake, instead of chopped, less messy that way.
Roxyfox

Dec 8, 2011

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!
Denisesw

Nov 26, 2011

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).
khal8

Nov 5, 2011

Loved them just as they are! Family favorite!
casaenz

Nov 2, 2011

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!
luckytiger

Oct 27, 2011

I used gluten free all purpose flour, then followed the recipe from there and everyone loved them.
healthyhart

Oct 27, 2011

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.
Leann McCarthy

Oct 27, 2011

My family loved the cupcakes!