Fluffy Pumpkin Spiced Cupcakes Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Aug. 30, 2013
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!
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Reviewed: Aug. 9, 2012
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.
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Photo by RainbowJewels

Cooking Level: Expert

Home Town: Pittsburgh, Pennsylvania, USA
Living In: Green, Ohio, USA


 
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