Reviewed: May 10, 2012

I used pumpkin pie spice in about the same quantity as the recipe specified rather than the recommend spice combination. It turned out great, moist and delicious. It tasted like a pumpkin pie flavored cake. Lol :) thanx for sharing!

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Reviewer:

GonBananas

Cooking Level: Intermediate

Home Town: Edmonton, Alberta, Canada

Living In: Calgary, Alberta, Canada

Reviewed: May 9, 2012

I made these for cupcake wars that our family has for Thanksgiving and I won 1st place. Absolutely delicious!!!

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Reviewer:

Melissa

Home Town: Cut Off, Louisiana, USA

Living In: New Orleans, Louisiana, USA

Reviewed: Apr. 28, 2012

They're just lovely - the aroma of those subtle spices, gorgeous colour and cream cheese frosting! Do use oil instead of butter, bake at 350 degrees F for 22 minutes and add more spice. I topped each cupcake with a pecan and will add a whisper of orange rind to the batter next time.

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Reviewer:

Parmis

Reviewed: Apr. 27, 2012

I just baked these. They turned out SO YUMMY! perfect timing and so soft. :)

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mathena

Home Town: Napoleon, Ohio, USA

Living In: Bethel, Ohio, USA

Reviewed: Mar. 19, 2012

nice flavor. nothing out of the ordinary. Maybe I will try eliminating the ground ginger and adding some crystalized instead.

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Reviewer:

MONICA397

Cooking Level: Expert

Home Town: Marrero, Louisiana, USA

Living In: Bixby, Oklahoma, USA

Reviewed: Feb. 29, 2012

OMG! The best! Thanks for sharing!

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Reviewer:

Just Me

Cooking Level: Intermediate

Living In: Buellton, California, USA

Reviewed: Feb. 26, 2012

So incredibly good! Loved the frosting, too. My husband took these to work to share around, and everyone loved them. Will definitely be making these again. Thanks for a great recipe. Oh, and we live in the UK, so the flour is different and so on, but I have learned how to compensate for that, and these STILL came out beautifully. Thanks!

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Reviewer:

StaceyAnnA

Cooking Level: Expert

Home Town: Sarasota, Florida, USA

Reviewed: Feb. 19, 2012

Absolutely awesome and easy recipe!

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Reviewer:

Aaron1979

Cooking Level: Intermediate

Living In: Winnipeg, Manitoba, Canada

Reviewed: Jan. 21, 2012

Very tasty. I used a can of pumpkin and substituted milk with almond milk. I made it in a 13x9 glass dish and baked for 30 mins at 350. I think I will use less cloves next time.

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