The reviewer gave this recipe 5 stars. This recipe averages a 4.28 star rating.
Reviewed: Mar. 30, 2009
I added the entire can of pumpkin instead of just a cup and didn't change any other amounts. It came out delicious -- we had a hard time waiting for them to cool to eat! Of course, cooled off and with frosting they are amazing! Thank you so much for this recipe!
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Cooking Level: Beginning

Home Town: Kendall Park, New Jersey, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.28 star rating.
Reviewed: Jan. 4, 2009
Good.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.28 star rating.
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Reviewed: Dec. 22, 2008
Since I'm in Miami I decided to put them at 350 degrees instead and after 20 minutes they came out PERFECT! Also, I was okay with just 2 cups of confectioner's sugar for the icing. They're very addictive and taste amazing!!
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Cooking Level: Expert

Living In: Miami, Florida, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.28 star rating.
Reviewed: Dec. 16, 2008
i thought these were very good and will make again, especially for the holidays!!
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Cooking Level: Intermediate

Living In: Newton, Iowa, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.28 star rating.
Reviewed: Dec. 2, 2008
Good. I substituted half the butter with applesauce and used agave nectar instead of sugar (1/3 of the amount requested and decreased the amount of milk). I still found these a little dry as someone else mentioned. They were more muffin like then cupcake like, but still tasty. If you use agave, don't use the cupcake papers as they tend to stick. These would probably be good sans the frosting and with some raisins or cranberries tossed in.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.28 star rating.
Reviewed: Nov. 23, 2008
we just made these cupcakes and they were fantastic (especially the frosting)! we added a little more pumpkin puree because of what other people were saying, and they turned out great, very moist. we are making them again in a few days for thanksgiving!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.28 star rating.
Reviewed: Nov. 22, 2008
I loved these cupcakes. I wasn't sure how they'd turn out because the batter was pretty thick and they didn't rise very much but they turned out great. I used cake flour and I baked them at 350 for 20 minutes and the toothpick came out clean and the cake was tender.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.28 star rating.
Reviewed: Nov. 17, 2008
If you want to use a full 15oz can of pumpkin (so as not to waste any), you can do such and increase all the other ingredients by 1 1/2 times (see below). The math works since a can of pumpkin is 1 1/2 cups. You shouldn't need to increase the frosting recipe since it makes plenty. [I had submitted this info along with the recipe, but it looks as if it didn't make it through the editing process.] Alternatively, some reviewers are saying they made the recipe with a full can and kept the other ingredients the same and it resulted in a very moist cupcake. Enjoy.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.28 star rating.
Reviewed: Nov. 17, 2008
Loved these cupcakes - moist delicious and the frosting is amazing - was wondering if this could be made in a loaf pan or a bundt pan? Not that experienced a baker so would need help with recipe adjustments if any.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.28 star rating.
Reviewed: Nov. 10, 2008
Light, fluffy and delicious. These are perfect for Fall! I added some milk to the frosting to make it a bit less sticky and more spreadable.
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The reviewer gave this recipe 2 stars. This recipe averages a 4.28 star rating.
Reviewed: Nov. 6, 2008
these cupcakes tasted a little dry and required a lot of ingredients. my guest preferred the store bought halloween cupcakes. to me that's never a good sign. will not make again.
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Cooking Level: Intermediate

Home Town: Mount Washington, Kentucky, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.28 star rating.
Reviewed: Nov. 1, 2008
I made this cupcakes to recipe, but also added in a cup of walnuts. They turned out fabulous. I used the cream cheese recipe and garnished with a couple walnuts on top. Everyone raved. They were so moist. Took them to work for the bosses birthday. I will be making then again, maybe next time in a whole cake form with the cream cheese as a center layer.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.28 star rating.
Reviewed: Nov. 1, 2008
I liked the recipes very much. However, it needs to pack in more nutrition. I altered it with the following: FOR THE FLOUR 1 cup all-purpose flour, 1 cup whole wheat pastry flour, and 1/4 cup flax flour FOR THE SUGAR I used 1 cup Sucanat sugar (not refined) and did add the brown sugar. FOR THE FROSTING It only needs 1 cup of confectioner's sugar not three! Now the cupcake has more fiber, and less refined sugar. Much better for you.
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Cooking Level: Intermediate

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The reviewer gave this recipe 1 stars. This recipe averages a 4.28 star rating.
Reviewed: Oct. 31, 2008
followed the recipe exactly and these turned out great! the frosting was amazing too.
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The reviewer gave this recipe 3 stars. This recipe averages a 4.28 star rating.
Reviewed: Oct. 30, 2008
I followed the recipe exactly. I ended up with a bland dry cupcake. I was disappointed.
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.28 star rating.
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Reviewed: Oct. 29, 2008
These were really good. They were definitely more like a pumkin bread/muffin than a cupcake. I used the "Cream Cheese Frostin II" recipe from this site to frost them (only because I've used it before and I love it).
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Cooking Level: Intermediate

Home Town: Chaska, Minnesota, USA
Living In: Eden Prairie, Minnesota, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.28 star rating.
Reviewed: Oct. 28, 2008
These were great! I made them for a Halloween party and everyone gobbled them up. Even my boyfriend, who very openly hates pumpkin, said they were okay and that it was amazing that he could say that about something with pumpkin in them. I made them exactly as the recipe said, and they turned out great. Especially the frosting-everyone raved over it.
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Cooking Level: Intermediate

Living In: Lawrence, Kansas, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.28 star rating.
Reviewed: Oct. 28, 2008
This was a great recipe!! It has more of a muffin consistency than a cupcake but it's still light enough. I put 1 1/2 cup of pumpkin puree instead of just 1. It turned out VERY moist and nice! I modified the frosting a little bit because I wanted to make swirls to decorate it and the frosting from the recipe was too thin. I will be making another batch for a bake sale this weekend!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.28 star rating.
Reviewed: Oct. 26, 2008
Very good, but mine turned out alittle dry for some reason. Has the texture of a muffin more than a cupcake but very good regardless. Would recommend
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The reviewer gave this recipe 5 stars. This recipe averages a 4.28 star rating.
Reviewed: Oct. 26, 2008
The cupcakes were great, but it was the frosting that was mind-blowingly awesome! I made these for a party and they were a big hit. I did add some mini chocolate chips to the cupcakes because everything is better with chocolate.
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Cooking Level: Intermediate

Living In: Kissimmee, Florida, USA

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