I made Halloween cupcakes with this recipe and used Cream Cheese Frosting I to decorate them. Turned out amazing - not too sweet, but very flavorful. I don't have a clue how long I baked them, I just kept an eye on the oven and the wafting scent of pumpkin in my kitchen. Great recipe.

Reviewed On: Oct. 19, 2008

I made this recipe to go on Pumpkin Cake III and it turned out delicious. I only made one small change, and used coconut milk instead of cream because it's what I had on hand. Combined with the cake, which was not overly sweet, this was a big hit.

Reviewed On: Oct. 19, 2008

I was totally pre-occupied with an essay while making this recipe, so I managed to try to screw it up twice. It barely rose at all during the first hour, so I considered throwing it out and starting over, but decided to instead let it sit in a warm oven for an hour. This was not totally helpful, but I braided and baked it anyway. And then I forgot to put on a timer. I pulled it out at exactly 35 minutes just a little toastier than I would’ve liked, and it was still wonderful. Any recipe that still tastes good after failing to rise and nearly burning gets five stars.

Reviewed On: May 10, 2007