Reviewed: Jan. 4, 2009

Good.

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toothrees

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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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Diana

Cooking Level: Expert

Living In: Miami, Florida, USA

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Reviewed: Dec. 16, 2008

i thought these were very good and will make again, especially for the holidays!!

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charlotte

Cooking Level: Intermediate

Living In: Newton, Iowa, USA

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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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Lisa B.

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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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veggienc

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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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CHERRYJILLO

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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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Deb T

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Reviewed: Nov. 16, 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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Javaru

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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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manyfires

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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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summer

Cooking Level: Intermediate

Home Town: Mount Washington, Kentucky, USA

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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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sarajs

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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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Aimee's Technique

Cooking Level: Intermediate

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Reviewed: Oct. 31, 2008

followed the recipe exactly and these turned out great! the frosting was amazing too.

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cooking hustler

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Reviewed: Oct. 30, 2008

I followed the recipe exactly. I ended up with a bland dry cupcake. I was disappointed.

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LivinOurLuvSong

Cooking Level: Expert

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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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sarah

Cooking Level: Intermediate

Home Town: Chaska, Minnesota, USA

Living In: Eden Prairie, Minnesota, USA

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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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MandaJT

Cooking Level: Intermediate

Living In: Lawrence, Kansas, USA

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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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Adriana

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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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Amy B.

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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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heatherfeather

Cooking Level: Intermediate

Living In: Kissimmee, Florida, USA

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Reviewed: Oct. 24, 2008

Great recipe. I used a whole can of pumpkin pie mix instead of just a cup. They were very moist and full of pumpkin flavour. Next time I will add a cup of crumbled pumpkin seeds to give it a bit of a crunch.

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HAILTHECHEF

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Pumpkin Spice Cupcakes

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