Reviewed: Nov. 13, 2009

These were fantastic! The frosting is phenomenal and ties everything together. Next time I make them, I'm going to try adding a bit of sour cream to add moisture and fluffiness since I live in such a dry climate, but these were great!

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Lindsey Jean

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Reviewed: Nov. 8, 2009

These were delicious! I made 2 minor adjustments. 1. I used 1.5 cups of pumpkin and 2. I only used 3/4 cup of white sugar. Otherwise, fantastic!

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TheMadBaker313

Cooking Level: Expert

Home Town: Buffalo, New York, USA

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Reviewed: Nov. 6, 2009

these are delicious cupcakes with a perfect blend of spices. based on other reviews i did use 1 and 3/4 cup of pumpkin. the frosting is incredible with a hint of cinnamon (would be excellent on cinnamon rolls)!

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tahoegirl

Cooking Level: Intermediate

Living In: Grand Rapids, Michigan, USA

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Reviewed: Nov. 3, 2009

Tested this recipe out recently and took some to work for a tasting. Everyone loved them, really enjoyed the cinnamon cream cheese frosting. I will definitely make these again.

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MS_VEE

Home Town: Trenton, New Jersey, USA

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Reviewed: Nov. 1, 2009

MMMM.... SO GOOD!! I took the advice of a few other people and doubled the amount of pumpkin to make them more moist. I also used low fat cream cheese for the frosting. It was less thick than regular cream cheese but still tasted great! We live in Hawaii and I miss the fall season so this was a perfect way to remind us of that. My boyfriend said the cupcakes remind him of home (NY) :-)

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Jessica

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Reviewed: Oct. 31, 2009

Excellent - followed it exactly (with only a little difference in the spices). Turned out great.

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kfro

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Reviewed: Oct. 31, 2009

Hmmmm, I hate to be one to not give a good review after so many good ones, but I followed the recipe to a "T" (which is unusual for me) and it didn't turn out that great. The taste was ok, but they were a bit rubbery. The frosting was good, but I won't make them again=(

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LYSAVANDER

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Reviewed: Oct. 31, 2009

These are soooo good. Not hard to make, flavors are wonderful, proportions are perfect.

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syfredrick

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Reviewed: Oct. 30, 2009

I never give 5 stars. Soooo good! Like others, I added some pumpkin (1/2 cup more) but the rest was exactly the same. I put 2 tsp. black food coloring into the frosting and ended up with 72 perfect Halloween mini muffins.

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OperaPenguin

Cooking Level: Beginning

Living In: Fresno, California, USA

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Reviewed: Oct. 29, 2009

My Oh My!!! I just finished making these Pumpkin Spice Cupcakes with the Cinnamon cream cheese frosting they are delicious! My son and I think these are the best cupcakes I have ever made!! We will definitely be making these again. They are wonderful with out the frosting, but with they become a decadent desert. Thank you for sharing Javaru!!!!

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saramarie72

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Reviewed: Oct. 29, 2009

I've made two batches of 48 of these so far. Some for home, some for a pot luck and some donated to my local zoo. And 48 of 48 were gobbled down with zeal. I've been asked to make even more! I got lots of kudos for these guys. Only change I made was to use Neufchatel in place of standard cream cheese. Thanks again!

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&c

Cooking Level: Intermediate

Living In: Baltimore, Maryland, USA

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Reviewed: Oct. 27, 2009

I used 2 cups of pumpkin and they came out very moist. However, I tried to use fat-free cream cheese and the topping came out a little too runny - I will stick with regular cream cheese next time!

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NatDogg

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Reviewed: Oct. 25, 2009

So delicious! I made them with a full can of pumpkin pie filling and they were so moist. Used Splenda instead of the sugar and brown sugar. The pumpkin and the spices are so good you can't taste the difference. Tried to use Splenda for the icing and it didn't work quite as well. I will need to work on that.

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KatieM

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Reviewed: Oct. 25, 2009

Just what I was looking for! These were so yummy! A tad on the dry side, will add some oil or applesauce next time. The frosting... out of this world! I have made so many different cream cheese frosting recipes but I have never had one that asked for butter. I think this may be the key to their super deliciousness!

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lisa2roberto

Cooking Level: Expert

Home Town: Miami, Florida, USA

Living In: Auburndale, Florida, USA

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Reviewed: Oct. 24, 2009

Amazing frosting--perfect treat for a fall day. I baked them for my son's preschool and they were a huge hit with the kids too!

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Heather

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Reviewed: Oct. 24, 2009

Cupcakes light and tasty, icing is rich and creamy; a great balance. Great easy recipe.

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nikster48

Cooking Level: Expert

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Reviewed: Oct. 22, 2009

i used fresh pumpkin and used the 'full can' amount. amazing. making again today

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jessica

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Reviewed: Oct. 22, 2009

The cream cheese icing is what makes these cupcakes so fantastic! Other reviews mentioned their cupcakes turned out dry; even though my oven runs hot, I thought they turned out perfectly. I like lots of icing on my cupcakes, so I actually filled the cupcakes with icing AND put icing on the top. They were gone within minutes!

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