Reviewed: Oct. 28, 2009

These cupcakes were fantastic!! I made them for my sons football team and they went fast! I did leave the walnuts out due to braces and food allergies and they were still delicious! For a fast frosting I used a ready made white frosting and added cream cheese to it. Very yummy. Also made good mini muffins.

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AnnaMarie

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Reviewed: Oct. 12, 2009

AMAZING!!! I didn't have wheat flour, so used all-purpose. I also used dark chocolate chips and skipped the walnuts. Great fall treat!

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Jilli02

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Reviewed: Feb. 18, 2009

very excellent. i was worried about them at first and thought that perhaps they wouldn't be sweet enough. but in the end they turned out perfectly. make SURE that your butter is perfectly softened; otherwise you will end up with noticeable chunks in your icing.

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jenhatan

Home Town: Quincy, Massachusetts, USA

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Reviewed: Nov. 15, 2008

I made these exactly as the recipe follows. I recommend using silicone cupcake pans if you have them, then you don;t have to worry about papers. I added some cloves and extra cinnamon and nutmeg. These are super tasty!

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MySweetCreations

Cooking Level: Intermediate

Home Town: Dubuque, Iowa, USA

Living In: San Diego, California, USA

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Reviewed: Nov. 12, 2008

Great recipe. My daughter and I really enjoyed these. I made this without the sweets only because I was in the mood for muffins but didn't have the chocolate chips and icing ingredients on hand. I will definately make these again and next time I'll add the icing so needless to say I'll be picking up those ingredients on my next supermarket run.

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Yarie

Cooking Level: Intermediate

Home Town: Brooklyn, New York, USA

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Reviewed: Nov. 11, 2008

Fabulous Cupcakes! I made mostly as is, only used egg sub. instead of whole eggs and left out the nuts (allergies). I was skeptical about how these would taste only having 1/2 C of honey as a sweetener, but they are delicious, and the frosting makes them sinful!

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Muffinmom

Cooking Level: Expert

Living In: Syracuse, New York, USA

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Reviewed: Oct. 29, 2008

These are so freakin' good! I was looking for a lighter type cupcake for my son's Halloween party at school where they still want "healthier" treats. I love that these have no refined sugar! (minus the icing) I thought they wouldn't be sweet enough without sugar, but they are delicious and so moist and just what I was looking for. After icing them, I put a chocolate eyeball on top for a little "scary" decoration. Love these!

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KOISMITH

Cooking Level: Expert

Home Town: Nampa, Idaho, USA

Living In: Lawrence, Kansas, USA

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Reviewed: Sep. 26, 2008

Preparing to make this recipe I realized I bought pumpkin pie puree instead of plain pumpkin. So I omitted the spices and used all purpose flour. Fearing the mixture would stick to the paper cups, I sprayed them with Pam. The cupcakes came out great. Not too sweet. The icing added all the sweetness needed. I'll be making these again. Thanks for a good recipe.

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1inAmelian

Cooking Level: Expert

Home Town: Tulare, California, USA

Living In: Vienna, Virginia, USA

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Reviewed: Jan. 3, 2008

yum, everyone loved them

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bellabirthing

Cooking Level: Expert

Home Town: Lewistown, Montana, USA

Living In: Belgrade, Montana, USA

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Reviewed: Oct. 27, 2006

I was torn between giving this four or five stars, so I went high since I made a few changes. :) I used all all-purpose flour and I added some ground ginger. I used 4 oz applesauce and only maybe 2 TBS of veg oil (this is a substitution I frequently make in baking with no problems). I used only maybe 1/3 cup of honey since the applesauce is sweet. I used milk chocolate chips (which are about twice the size of semi-sweet ones!), and I used the Cream Cheese Frosting II off this site. They turned out really tasty, but they REALLY stuck to the paper liners. I mean, when I peel the liner off, big chunks of cupcake come off too. It's disappointing, but maybe next time (if I use so much less oil) I just need to avoid the liners and use a really well-greased muffin pan... They do taste pretty good, though, and my neighbour also enjoyed them. Try this recipe! Thanks for sharing, Jacinta!

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