Reviewed: Jan. 23, 2012

A little mix up: we used butter pecan cake mix instead of pound cake mix... this was A GREAT IDEA. I also added cranberries to the batter and the tip top of the cupcake after frosting. So pretty, so delish!

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Reviewer:

kenunn

Reviewed: Nov. 20, 2011

Awesome recipe. I used yellow cake mix instead of pound cake mix since my store doesn't carry pound cake mix. Turned out great!

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Reviewer:

mojavec

Cooking Level: Expert

Home Town: Phoenix, Arizona, USA

Living In: Mojave, California, USA

Reviewed: Oct. 30, 2011

These were really easy to make and came out really moist and tasty. I added a little more pumpkin and pumpkin pie spice. I doubled the recipe to make 36 and cooked them for 18 minutes. I would suggest making your own frosting but if you don't have time, I bought cream cheese frosting and added a lot of pumpkin pie spice and ground cinnamon and whipped it. Turned out great!

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Reviewer:

Lindsay

Cooking Level: Beginning

Living In: San Francisco, California, USA

Reviewed: Oct. 15, 2011

Wonderful recipe! Moist and great pumpkin taste. I love the ease of making and the taste is not overly sweet but pretty much perfect. This is definitely a "keeper." I made frosting from a review by "Adagio" on" Cream Cheese Frosting 1". He used 4 oz.(1/2 pkg) cream cheese, 4 oz. (1 stick of unsalted butter), 2 cups of sifted confectioners sugar and 1 Tb of milk (he used cream but I did not have.) and 1 teaspoon of vanilla. Probably the best cream cheese frosting I've ever made...

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Reviewer:

mjshan

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Home Town: Spirit Lake, Iowa, USA

Reviewed: Oct. 7, 2011

These were easy, light and everyone loved them!

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Reviewer:

cgann74

Reviewed: Sep. 29, 2011

My son made these for a school project and the class ate them up and then requested seconds. They are sooo easy to make. Very moist. We will be making them again

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Reviewer:

dolphins97

Reviewed: Sep. 26, 2011

I loved this recipe. I am a pumpkin fanatic and I will try just about anything pumpkin. I only changed one thing. I used homemade buttercream frosting instead of store bought because it is so easy to make and it tastes so much better. 1/2 c butter, 1/2c shortening, 2 cups powdered sugar and a few tablespoons of milk to get the right consistency.

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Reviewer:

jennybusy

Reviewed: Aug. 12, 2010

I thought this recipe was delightful. It gives the pumpkin flavor with a sweet kick to it. An alternative to pumpkin pie which is a major plus for me someone who loves pumpkin. Also I have a houseful of picky men who ALL LOVED these!! Made my own frosting which was awesome touch because I added cinnamon to it which I love as well with pumpkin.

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Reviewer:

Jess*

Cooking Level: Intermediate

Home Town: Long Beach, California, USA

Reviewed: Aug. 5, 2010

These are lovely. This time my grocery store was out of canned pumpkin, so I used sweet potato, which was yummy and turned out a beautiful golden color. I use the "Cream Cheese Frosting II" recipe to top them, and definitely don't skip the pecans!

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