Recipe by MarieLizette
"Perfect for autumn, these moist and fluffy cupcakes are a must for any holiday gathering."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
1 (15 ounce) can
1 1/2 cups
packed brown sugar
dry buttermilk powder
pumpkin pie spice
These were very good. It's hard to go wrong with pumpkin. I made them just as directed except that I used 1 cup of butter instead of 1/2 butter, 1/2 shortening.
I also added a cream cheese frosting by mixing 8 oz of cream cheese with 1/4 cup butter, 1 pound of powdered sugar, & 2 tsp. of vanilla extract.
A good old fashioned butter cream would taste great with these cupcakes too.
-Chopped pecans would be fantastic in these, or even sprinkled on top with the frosting!
- Also, if you don't have cake flour, don't fret. You can make it yourself.
Use two cups all-purpose flour and remove 4 Tbsp of flour and replace it with 4 Tbsp of cornstarch. Sift this together very well, then use in the recipe in place of cake flour.
-Lastly, you can definitely "healthify" this recipe by using applesauce in place of the vegetable oil, skim or 1% milk in place of whole milk, and swap out 3/4 cup of the sugar for Splenda.
I loveee pumpkin, and this was excellent! So fluffy! I'd like to try it with ginger next.
Changes: applesauce instead of veggie oil, 2 cups of brown sugar and no white sugar, almond milk. I would put in less sugar next time because it is too sweet for this asian gal and her family!
'Halved the recipe. I'm not new to this baking thing ... reduced the sugar to 1c - less than half the amount listed. 'Used my pumpkin pie spice blend, 1/2t cinnamon, 1/4t ginger, 1/8t nutmeg. These are fluffy, as the recipe states. 'Not like light cake though. Fine, just mentioning. Since reducing the sugar, I'm renaming these muffins. I sprinkled a couple pinches panko & a pinch of brown sugar on each. Without a topping or frosting, they'd probably looked over. 'Bet they'd be fabulous with whipped cream filling! These baked not flat, but close. A little more batter & they would've probably spilled onto the pan. E likes them. Few days later: even better, still moist, panko stayed crispy. Thumbs up.
My daughter and I made these. Everyone loved them.
* Percent Daily Values are based on a 2,000 calorie diet.
Fluffy Pumpkin Spiced Cupcakes
Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
Calories from Fat: 106
Celebrate Passover with Jewish main dishes, desserts, and traditional holiday foods.
Choose your Easter dinner main dish from hams, savory lamb, and over 150 more recipes.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
These cupcakes are rich with pumpkin and spices and are moist and delicious.
These delicious cupcakes make any fall occasion special.
See how to bake moist spiced pumpkin cupcakes in parchment paper cups.