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.

Reviewed On: Nov. 16, 2008

I cannot begin to tell you how amazing this recipe's sauce is. I first made these for a potluck dinner party last year. They were a *huge* hit. I began making them for other potluck events. Now all my invites to such parties are conditioned with a "as long as you bring your famous cocktail wieners". I am repeatedly asked for the recipe. Again, the sauce is what is to rave about with this recipe. In the end, the cocktail wieners almost serve simply as a means to an end; eating the sauce. :) For something different, try substituting small pieces of (cooked) chicken breast; this is also a yummy treat. I have also slow cooked chicken breasts in this sauce for an amazingly tasty main dish. This is an easy to make recipe with fantastic results. As other reviewers have said, the key is to slow cook it. The longer the better. While the actual cook time is long, the actual prep time and "in the kitchen" time is very minimal. You must give it a try. A note on what sizes of items to purchase if you do not want any extras; a 12oz jar of Red Currant Jelly is exactly 1 cup. A 12oz bottle of Dijon mustard is a little bit more then the 1 cup you will need. A 10oz bottle would probably be the perfect size, but I have never found one.

Reviewed On: Mar. 1, 2005