Pumpkin Cupcakes with Cream Cheese Frosting

Pumpkin Cupcakes with Cream Cheese Frosting - A perfect fall treat! | browneyedbaker.com

[This recipe was originally posted in November 2009; I have revamped the recipe, as well as taken new photos. These amazing cupcakes deserved an upgrade!]

I first made pumpkin cupcakes with cream cheese frosting nearly five years ago, and I have been loving that flavor combination ever since. While I loved the old cupcakes, I thought that they were a bit too heavy on the spices, causing them to overpower the pumpkin, which I wanted to shine. This updated recipe tastes almost like pumpkin pie in cupcake form – a lot of fabulous pumpkin flavor with some subtle spice undertones. Throw a dollop (well, a little more than a dollop) of cream cheese on top, and you have one utterly fantastic fall dessert.

Pumpkin Cupcakes with Cream Cheese Frosting - A perfect fall treat! | browneyedbaker.com

I mentioned it the first time I made pumpkin cupcakes, and it bear repeating – if you’re looking to add another flavor profile to these cupcakes, adding some maple syrup to the frosting would absolutely take them over the top. I used a similar filling for the pumpkin whoopie pies that I made four years ago. The maple is an awesome complement to both pumpkin and cream cheese, so if you’re a fan, go on ahead and throw some syrup (make sure it’s pure maple syrup!) into your frosting. I’d probably use 2 to 3 tablespoons to start, and taste to see if it’s flavored to your liking. If the consistency is a little too soft, add another ½ to 1 cup of powdered sugar.

Pumpkin Cupcakes with Cream Cheese Frosting - A perfect fall treat! | browneyedbaker.com

If you’re a pumpkin fanatic, a cream cheese frosting fanatic, a fall fanatic, a Thanksgiving fanatic, or any combination thereof, you will absolutely, positively, without a doubt adore these cupcakes.

Make sure you have some folks to share them with, or you might just want to eat them all yourself. Don’t say I didn’t warn you!

Pumpkin Cupcakes with Cream Cheese Frosting - A perfect fall treat! | browneyedbaker.com

One year ago: Sweet Onion and Parmesan Dip
Two years ago: Apple Fritter Doughnuts
Three years ago: Pumpkin Cookies with Brown Butter Icing
Four years ago: Homemade Cracker Jack

Pumpkin Cupcakes with Cream Cheese Frosting

Yield: 12 cupcakes

Prep Time: 30 minutes

Cook Time: 18 to 22 minutes

Total Time: 1 hour

Slightly-spiced pumpkin cupcakes piled high with cream cheese frosting.


For the Cupcakes:
1⅓ cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
½ teaspoon ground cinnamon
Pinch of ground nutmeg
Pinch of ground cloves
¾ cup canned pumpkin
½ cup granulated sugar
½ cup dark brown sugar
½ cup vegetable oil
2 eggs

For the Cream Cheese Frosting:
1 cup unsalted butter, at room temperature
8 ounces cream cheese, at room temperature
2½ teaspoons vanilla extract
Pinch of salt
4 cups powdered sugar


1. Make the Cupcakes: Preheat oven to 350 degrees F. Line a 12-cup muffin pan with paper liners; set aside.

2. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg and cloves; set aside.

3. In a large bowl, whisk together the pumpkin, both sugars and the vegetable oil until completely combined, making sure to break up any chunks of brown sugar so no lumps remain. Whisk in the eggs, one at a time. Add the flour mixture in two additions, folding with a rubber spatula until no flour pockets remain.

4. Divide the batter between the baking cups, filling each about two-thirds full. Bake until a skewer inserted into the center comes out clean, 18 to 22 minutes. Allow to cool in the pan for 5 to 10 minutes, then remove to a wire rack. Allow the cupcakes to cool completely before frosting.

5. Make the Frosting: With an electric mixer on medium-high speed, beat the butter until fluffy, 2 to 3 minutes. Add the cream cheese, vanilla and salt and continue to beat for an additional 2 minutes, scraping the sides of the bowl as needed. Reduce the mixer speed to low and add the powdered sugar gradually and mix until smooth and combined, scraping down sides of bowl as needed. Increase the mixer speed to medium-high and beat until light and fluffy, 1 to 2 minutes.

6. Using a decorating bag and tip (I used the Ateco #827 tip) or an offset spatula, frost the tops of the cupcakes. (If you like the frosting piled high as pictured, this is the perfect amount of frosting. If you prefer less, you can scale the frosting down.) The cupcakes can stay at room temperature for a few hours, but should be refrigerated for longer-term storage up to 4 days.

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238 Responses to “Pumpkin Cupcakes with Cream Cheese Frosting”

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  1. Jessica @ How Sweet It Is on November 2, 2009 at 12:54 pm

    Oh delish! I love, love, love pumpkin cakes and muffins. I just made some pumpkin cupcakes this wknd, too. I am so embarrassed that they are GONE and I ate them all. My hubby doesn’t do pumpkin. Ooops! Great recipe!! :)


  2. sherri on November 2, 2009 at 1:53 pm

    They sound perfect! Simply delicious.


  3. Peterson Patricia on November 2, 2009 at 2:06 pm

    Those look so good!!!


  4. Angie on November 2, 2009 at 2:25 pm

    Those look so good, great Halloween treat!


  5. Chelsea on November 2, 2009 at 3:49 pm

    I love how you are blogging everyday-I am new to your blog and check for updates everyday and now there will be! Yea! So far I have tried your chicken Alfredo, Chili, and chicken and dumplings-we have loved all of them. keep up the good work!


  6. theUngourmet on November 2, 2009 at 4:10 pm

    I have a hard time picking a favorite pumpkin recipe. I love them all! These cupcakes look positively scrumptious and the frosting looks so creamy! Wonderful!!


  7. lululu on November 2, 2009 at 4:10 pm

    nothing could go wrong with pumpkin baked good plus cream cheese frosting!
    your cupcakes looks so irresistible!


  8. Alicia Louwerse on November 2, 2009 at 4:23 pm

    I just made the Apple Spice Cupcakes from the same book…now I’ll have to try the Pumpkin ones! The fall flavours are so yummy!


  9. Liz Brooks on November 2, 2009 at 4:50 pm

    Love pumpkin cake!


  10. Kerstin on November 2, 2009 at 5:09 pm

    These do look like the perfect treat to bring to a party! I can’t get enough pumpkin recipes!


  11. stephchows on November 2, 2009 at 5:38 pm

    you are always making me hungry hehe


  12. wasabi prime on November 2, 2009 at 6:14 pm

    Adorable! I love candy corn as decoration. We have so much of it leftover from halloween I need to figure out a way to incorporate it into something… other than my afternoon snack!


  13. Julia on November 2, 2009 at 8:08 pm

    Your pictures are incredible. They make me want to curl up on the couch with a pumpkin spice latte…and of course a pumpkin cream cheese cupcake.


  14. Christy on November 2, 2009 at 8:13 pm

    LOVE to hear that you’ll be posting everyday! I look forward to seeing all the delicious posts to come! These cupcakes look amazing and I love the frosting…mmmm irresistable.


  15. Pam on November 2, 2009 at 8:58 pm

    Wholly yum and beautiful!



  16. Chris on November 2, 2009 at 9:11 pm

    Love the candy corn decorations.


  17. Jen @ My Kitchen Addiction on November 2, 2009 at 10:21 pm

    Cute cupcakes… I love using seasonal candy to decorate cupcakes!


  18. Hanaa on November 2, 2009 at 10:28 pm

    Very cute cupcakes!! Great idea on adding maple syrup to the cream cheese frosting next time. I’ll have to try that. I did something similar where I added molasses to my cream cheese frosting. It was great! Highlighted the caramel undertone in my pumpkin cake (http://hanaaskitchen.blogspot.com/2009/11/hcb-pumpkin-cake-with-molasses-flavored.html).


  19. Sarah L on November 2, 2009 at 10:37 pm

    those look delish! i just had a super yummy pumpkin muffin this weekend at a wedding shower… i asked for the recipe and was shocked by how simple they are: a spice cake mix, 1 can pumpkin, 1 bag cinnamon chips… stir together and bake in a muffin tin… not sure how long… so.good.


  20. Jackie on November 3, 2009 at 1:49 am


    How much maple syrup to add to cream cheese frosting and what grade of maple syrup Grade A, Grade B etc.


  21. Michelle on November 3, 2009 at 9:40 am

    Hi Jackie,

    I would use 3-4 Tablespoons of maple syrup – Grade A.


  22. Steph on November 3, 2009 at 11:00 am

    Your decorating skills are amazing. I love the way you did your swirl.


  23. Michelle on November 3, 2009 at 11:19 am

    Thank you Steph! :)


    • Hillery on July 7th, 2010 at 1:49 am

      What tip # did you use to get that swirl? Thanks


  24. Mardi @eatlivetravelwrite on November 3, 2009 at 11:34 am

    These look amazing and I bet they taste pretty good too!


  25. Alta on November 3, 2009 at 12:10 pm

    I too am jealous of your decorating skills! These look wonderful, and I can imagine the smell of pumpkin and spice now!


  26. Bibiana Bailey on November 3, 2009 at 3:49 pm

    These look and sound absolutely delicious.

    I didn’t care for pumpkin muffins till I had one at Starbucks few months ago and I was hooked.


  27. Rachel on November 3, 2009 at 4:19 pm

    Great pictures! I’ll have to try these.


  28. bridget {bake at 350} on November 3, 2009 at 9:42 pm

    Can’t.Get.Enough.Pumpkin! These look scrumptious!


  29. Tracey on November 3, 2009 at 10:06 pm

    I made these recently too and loved them! I could easily eat that cream cheese frosting with a spoon – yum!! Yours look wonderful. I love that you decorated them in a couple of different ways.


  30. Lydia on November 4, 2009 at 8:07 am

    These look wonderful. They’re making me hungry!


  31. Carol on November 4, 2009 at 8:36 am

    Wow! Those look yummy! I just froze 5 pounds of pumpkin that I steamed so I’m looking for some good recipes.

    One of my favorites that always gets raves is Butterscotch Pumpkin Pie. It’s a little involved but completely worth it!! I do cheat on the crust though… http://www.epicurious.com/recipes/food/views/Pumpkin-Butterscotch-Pie-350490


  32. Jessica on November 4, 2009 at 9:42 am

    I love pumpkin, but a lot of recipes, such as this, calls for buttermilk. Can I substitute whole milk?


  33. Ali on November 4, 2009 at 3:15 pm

    Adorable! And I love the cute decor!

    I made some pumpkin cupcakes last weekend, and added some cinnamon to the cream cheese frosting. Definitely a fun fall dessert! :) http://www.gimmesomeoven.com/pumpkin-cupcakes-with-cinnamon-cream-cheese-frosting/


  34. Kris on November 5, 2009 at 2:27 pm

    I made these cupcakes but found that in the recipe it did not mention where to incorporate the flour & spice mixture…


  35. Michelle on November 5, 2009 at 3:18 pm

    Hi Kris – Thanks for catching that! I left out the words “flour & spice mixture” but it is added at the end, with the buttermilk, before the pumpkin. I have edited the recipe so that it is now correct.


  36. Mr. P on November 6, 2009 at 12:50 pm

    They look amazing. You are very good with a piping bag, I have to say. Mine always look rubbish!

    I love the Martha book by the way. I have Cookies as well, and think she gives great inspiration.

    I’ll be back. I love the blog. Nice design and great content. A+!!


  37. Patricia on November 6, 2009 at 2:52 pm

    Two Girls Cooking loves your website. We love your photos and your food always looks amazing. We have a little something posted on our site we’d like for you to stop by and get!
    Let us know when you have seen it.
    Two Girls Cooking


  38. Michelle on November 9, 2009 at 6:37 pm

    Hi Jessica,

    You could use whole milk, but if you don’t want to buy buttermilk just for the sake of one recipe, you can easily make your own buttermilk. Take 1 Tablespoon of either white vinegar or lemon juice and put into a liquid measuring cup. Add enough milk to fill it to the 1 cup line. Let it sit for 5 minutes, and then use as much as you need.


  39. Lucy on November 21, 2009 at 1:03 am

    I am trying this recipe for thanksgiving, can’t wait! One clarification, am I supposed to use 1.5 cups of pumpkin purée or 1.5 cans? If it’s cans, what size can (ie 14 ounces)? Thanks!


  40. Jaylene on November 22, 2009 at 7:55 am

    if i wanted to add the maple syrup to the frosting do i still add the vanilla extract as well?


  41. Michelle on November 23, 2009 at 12:16 am

    Hi Lucy,

    You will just love these, they are fabulous! You will want to use 1.5 cups of pumpkin (pumpkin puree) – not 1.5 cans. Enjoy!!


  42. Michelle on November 23, 2009 at 12:19 am

    Hi Jaylene,

    Yes, I would still include the vanilla extract in addition to the maple syrup. Enjoy the cupcakes!


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  46. Courtney (Pancakes and Postcards) on September 16, 2010 at 2:59 am

    omg. pancake batter cupcakes? i am making this immediately!!!


  47. Dorothy on September 29, 2010 at 8:00 pm

    I live in Alaska, bush Alaska, so our stores don’t have any cake flour. Will it turn out if I use all-purpose flour? Thank you, I will order my cake flour from King Arthur soon but I can’t wait until then! :)


    • Michelle on September 29th, 2010 at 8:42 pm

      Hi Dorothy, You can actually make your own cake flour in a pinch! Combine 3/4 cup all-purpose flour (sift it if you can) and 2 tablespoons cornstarch for every 1 cup of cake flour called for.


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  49. Karen @ Planet Books on October 2, 2010 at 7:10 pm

    I am totally digging your blog! It looks great, your writing is fun and wonderful and the pics make me want to dive right into the screen and eat, eat, EAT. Re: the frosting for these cupcakes and your idea of adding maple syrup to the buttercream next time; how much syrup would you add to not make the buttercream too sticky but just get a hint of maple flavor? Thanks in advance!


    • Michelle on October 3rd, 2010 at 10:59 am

      Hi Karen, You’re so sweet! I’m so happy to hear how much you’re loving the site! Thank you! Now about that frosting – anywhere from 2 to 5 tablespoons of maple syrup. I would add 2, then taste, see what you think, and add more a tablespoon at a time until you get the taste you want. It won’t get sticky with those quantities.


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  51. Liz N on October 15, 2010 at 11:12 am

    Michelle! I am singing your praises today (and Martha Stewart) for this amazing cupcake recipe. SO MOIST, SO DELICIOUS, SO PERFECT! Also, they made 32 perfect cupcakes with no batter to spare. I love when I use up everything. I am frosting them this afternoon before a baby shower. I will add maple syrup to the frosting. This recipe rocks!


    • Michelle on October 18th, 2010 at 10:54 pm

      Yay for awesome cupcakes! So glad you loved these Liz, they are one of my absolute favorites!


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  53. ashley on October 18, 2010 at 10:31 am

    for all of you out there…which it sounds like a lot that dont fancy cake as much as other desserts, try making your cake/cupcakes in a muffin top pan-less thick cakeyness and more surface area for FROSTING!!


  54. nicole on October 19, 2010 at 12:12 pm

    Love your site!!
    Please forgive my ignorance, but I just want to make sure this is correct….
    for *this* recipe, I would use 3 cups all purpose flour and 8 tbsp of cornstarch in place of the cake flour?
    Love to make now and want to make sure I have the ratio correct! :)
    Thanks in advance for the reply.

    PS- Love that you are a hockey fan! I am also, however….GO KINGS!


    • Michelle on October 24th, 2010 at 3:13 pm

      Hi Nicole, Yes, you are correct! Enjoy the cupcakes!

      Kings are a great team, love watching them play when I catch them on TV!


  55. Breanna on October 21, 2010 at 8:02 pm

    This recipe was a hit! I made these cupcakes for my Mom’s birthday and she loved them. Next time though I might try a less sweet cream cheese frosting- I found this one a little too sweet for my taste. Thanks for sharing all of your great recipes and ideas, I love checking in to see what you’re baking.


    • Michelle on October 24th, 2010 at 3:15 pm

      Hi Breanna, Thanks so much for stopping back to share! So happy you enjoyed these, and happy belated birthday to your mom!


  56. Amy Gorney on October 23, 2010 at 12:00 pm

    I just made these for a party I went to lastnight and they were a big hit! People who hate pumpkin things loved these cupcakes! =]


    • Michelle on October 24th, 2010 at 3:17 pm

      Yay! Always fantastic when you can convert supposed pumpkin haters!


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  58. Maddie on October 23, 2010 at 4:12 pm

    Oh my goodness! These cupcakes are amazing, the first time i made them, i put the amount of cloves in, but it was too much clove for my taste. I used a little less the next time, and they were spot on!


    • Michelle on October 24th, 2010 at 3:17 pm

      Awesome to hear Maddie! Glad you got them perfect to suit your taste!


  59. emily on October 31, 2010 at 9:31 pm

    made these for a church potluck and they were great!! i know i have seen this before, but what number do you use for piping. i thought i bought the right one, but it is still too small!


    • Michelle on November 1st, 2010 at 10:23 pm

      Hi Emily, I use a Wilton 1M for just about all of the cupcakes you see on here (the ones with the swirl).


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  62. Caroline on November 18, 2010 at 4:23 pm


    I made these about a month and they were a hit! I want to make them again for a friend’s birthday that LOVES everything pumpkin. I want to use a mini muffin pan this time instead of a standard one. How long should I bake them for?



    • Michelle on November 19th, 2010 at 8:33 pm

      Hi Caroline, Usually when I do mini muffins or cupcakes, I start checking around 8 minutes just to be safe. You might have to check, put them back in a minute or two, check again, etc. but better than overbaking I think!


  63. eliza on November 24, 2010 at 3:01 am

    Yum! I’ve been wanting to make these all month and finally got around to it. They are so good! I added maple extract to the frosting – it’s got a stronger flavor than syrup and you don’t have to worry about stickiness or getting the frosting too liquidy.
    Thanks for all the great recipes!


    • Michelle on November 24th, 2010 at 8:21 am

      Great idea with the maple extract! I am going to have to pick up some of that!


  64. Jane on November 24, 2010 at 3:25 pm

    I tried this recipe last week and they tasted good by themselves, but once you add the cream cheese frosting then they are delicious. I didn’t have all the different spices in my cupboard, but I did have a pumpkin spice mix so then I added 2 Tbsp to my batter. Once out of the oven, you don’t taste the spice as much, but the next day the amount of spice in the cupcakes were just right. I guess the cupcakes needed a day to get the flavor fully infused. Thanks for the recipe.


    • Michelle on November 29th, 2010 at 7:17 pm

      You’re welcome! I love letting cupcakes sit for a day in an airtight container before frosting and serving; they get so moist!


  65. LitashaBabas from GUAM on November 28, 2010 at 10:55 pm

    I made 3 dozen of these cupcakes for Thanksgiving and they turned out GREAT!!! I recommend this recipe to everyone! The cupcakes smelled so good baking in the oven and tasted even better! This is one recipe being added to my Thanksgiving menu! Thank you for sharing! :)


    • Michelle on November 29th, 2010 at 7:18 pm

      Yay for Thanksgiving awesomeness! Thanks for the comment, and you are most welcome for the recipe!


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  72. Becky on September 16, 2011 at 3:40 pm

    My sons birthday is on Halloween and I want to make him these cupcakes for his 1st birthday party. I would like to use fresh pumpkin instead of canned. I have never made anything with an actual pumpkin. What do I need to do? Thank you.


    • Michelle on September 18th, 2011 at 3:42 pm

      Hi Becky, You can use fresh pureed pumpkin, but it will likely be thinner than canned, so you may need to compensate with more flour. Since each instance is different, there is no hard and fast substitution.


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  74. Meghan on October 6, 2011 at 5:43 pm

    I just made these cupcakes, and they are amazing. The clove and pumpkin steal the show and taste absolutely amazing. I’m making them again next week!


  75. Maggie Hebert on October 11, 2011 at 11:22 pm

    I am hosting a lunch for my ladies’ tennis team tomorrow. Six hours ago searched Google for a pumpkin cupcake recipe to make for dessert since I am serving butternut squash soup (wanted to do a fall squash thing). Anyway, I found this recipe. IT IS THE BEST THAT I HAVE EVER TASTED! It is so moist and melts in your mouth. Thanks for such a great recipe! Instead of cupcakes, I decided to pour the batter into my large Sam’s Wholesale Club cookie sheet to make cake squares. I baked it than let it cool. I added the delish cream cheese frosting than cut into perfect cubes. I can not believe how wonderful this is!!! Too bad that I am dieting! shhhhhh!


  76. cate on October 15, 2011 at 9:43 pm

    Thank you for sharing this yummy recipe! I baked the batter in mason jars for our daughter’s first birthday party. They were so good! The icing was wonderful as well. I will be making these again and again.


  77. Jonathan on October 15, 2011 at 10:59 pm

    An entire tablespoon of ginger? This is a solid recipe, but unless you really love ginger, you may considering reducing the amount to 1/2 or 1 teaspoon. I found the ginger to be too prominent for my tastes.

    Just my thoughts. As always, your mileage may vary. Enjoy!


  78. Barbara on October 18, 2011 at 3:02 pm

    once frosted, do these HAVE to be refrigerated. I am making them now for a lunch tomorrow, and want to know if i can just keep them covered in tupperware or if they need to go in the frig. thanks, and they smell great!


    • Michelle on October 18th, 2011 at 11:43 pm

      It’s not necessary. I find that refrigerating cupcakes tend to dry them out, so usually I want to frost until the day I serve them, but if you keep them at room temperature overnight you’ll be fine.


  79. Amy on October 19, 2011 at 11:59 am

    I made this last weekend. They were AMAZING! Shared with friends and family, and they were a huge hit! Thanks!! :)


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  83. Brandi on October 28, 2011 at 6:49 pm

    I just finished making these and the flavor is wonderful! I can cook/bake, but still learning the techniques to perfection. I have two things – the frosting seems almost frothy instead of creamy and the cupcake was a little crumbly. Did I beat the cream cheese and butter for the frosting too long? And why crumbly cupcake?

    I will try recipe again very soon and want to make them even better…..

    Thank you! I can’t wait to try the red velvet and the lemon!


    • Michelle on October 31st, 2011 at 12:55 pm

      Hi Brandi, The cupcakes may have been overmixed, or baked too long/too high of a temperature. I’m honestly not sure what could have caused the icing to be frothy – if the same measurements were used it should have been creamy.


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  86. sue griffore on November 1, 2011 at 8:44 pm

    Our Great Harvest sells pumpkin muffins that have choc chips in them…….wondered what it would do these?? Do you think they would enhance or compete??? Anxious to give them a try. All of your cupcake recipes I have tried have been very good. Cupcake Wars has nothing on you!!!! Sue


    • Michelle on November 2nd, 2011 at 10:26 am

      Hi Sue, I’ve tried pumpkin bread with chocolate chips before, and just don’t care for the combination myself, so I never make anything with pumpkin and chocolate, but if you like it then by all means give it a try!


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  89. Victoria on November 10, 2011 at 12:01 pm

    I found this recipe (and site) while searching for pumpkin cupcake recipes, and I am so glad I did!
    I used pumpkin pie spice in place of the nutmeg and cloves, and evaporated milk instead of buttermilk because I didn’t have everything on hand, but I followed the rest of the recipe to the letter, and they were perfect! My BF said they were fluffy and light, but deliciously rich at the same time, and I fully agree.
    Thank you so much :)
    Now to try some of the other recipes on here…


  90. Carise on November 21, 2011 at 1:09 pm

    This was a great recipe! Just made these today. The only thing that was a bit much was the tablespoon of ginger, I used less. They are light and moist. Wonderful!


  91. Meena Ishikawa on November 21, 2011 at 4:36 pm

    These are absolutely amazing! Thank you for posting this recipe. I can’t wait to try some of your other recipes.


  92. Heidi on November 23, 2011 at 11:55 pm

    Great recipe! I just made these for Thanksgiving tomorrow but did a Maple Cream Cheese Frosting yummy!


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  94. Erin Rigoni on February 14, 2012 at 10:05 am

    I have been looking for a pumpkin cupcake recipe, and this one looks amazing!! I’m going to have to try these!


  95. Rae on February 16, 2012 at 5:48 pm

    I’ve been subscribed via email! <3


  96. Sharon T on March 28, 2012 at 12:22 pm

    I make a Pumpkin Cupcake and bake it in a flat pan and layer it in a pretty bowl with a pumpkin pudding and whipped cream. It is absolutely addictive.


  97. Kelly on April 27, 2012 at 8:08 pm

    Made these for a halloween party , and they were so good! So moist and light and fluffy , they weren’t too heavy and they were just perfect :)


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  99. Pat on July 2, 2012 at 9:08 am

    Hi! I’m just wondering if there are alternative frosting that can be used with pumpkin cupcakes? Thanks!


    • Michelle on September 16th, 2012 at 2:16 pm

      Hi Pat, You could use something different if you prefer (whatever your favorite frosting is), but I think cream cheese goes the best with pumpkin.


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