Pumpkin Cupcakes with Cream Cheese Frosting
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.
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.
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!
Watch How to Make Pumpkin Cupcakes:
Pumpkin Cupcakes with Cream Cheese Frosting
Ingredients
For the Cupcakes:
- 1⅓ cups (166.67 g) all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon (0.5 teaspoon) salt
- ½ teaspoon (0.5 teaspoon) ground cinnamon
- Pinch of ground nutmeg
- Pinch of ground cloves
- ¾ cup (183.75 g) canned pumpkin
- ½ cup (100 g) granulated sugar
- ½ cup (110 g) dark brown sugar
- ½ cup (109 ml) vegetable oil
- 2 eggs
For the Cream Cheese Frosting:
- 1 cup (227 g) unsalted butter, at room temperature
- 8 ounces (226.8 g) cream cheese, at room temperature
- 2½ teaspoons (2.5 teaspoons) vanilla extract
- Pinch of salt
- 4 cups (480 g) powdered sugar
Instructions
- Make the Cupcakes: Preheat oven to 350 degrees F. Line a 12-cup muffin pan with paper liners; set aside.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg and cloves; set aside.
- 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.
- 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.
- 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.
- 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.
Notes
Did you make this recipe?
Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!
[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!]
Do you think it would make a difference if I substitute avocado oil for the vegetable oil?
Hi Michelle, I’m in Australia and we don’t have canned pumpkin, can I use fresh pumpkin mashed instead?
Would the quantity be the same?
Thank you can’t wait to try this recipe.
Made them as 6 jumbo muffins. (No icing)
Can I make these using a 9×13 inch pan instead?
Can I make this as a layer cake instead?
Yes, just double the recipe!
These are absolutely divine and all my family and friends LOVE them!! Thank you so much for such an amazing recipe!! If I wanted to make a triple layer 8″ cake would I just triple the recipe? Thank you so much!! :)
Hi Jesse, Yes, I would triple the recipe. Enjoy!
These were delicious! Thank you for the recipe!
I made them once in cupcake moulds and they were moist and currently I’m trying them in a cake mould. Fingers crossed!
Would this be enough frosting to use on a two layer 8” cake? Or should it be doubled?
Hi JD, If you want to fill and frost and maybe pipe a little bit, then I would double it. You might have some leftover, but better than not enough!
What I want to know is how did you get those up-close shots of the cupcakes with a black background? I’m just learning how to take shots with my phone camera and I want to know how you do it? Thanks in advance.
I’ve made this twice now and doubled just the cupcake mix the second time and still had frosting leftover. These cupcakes and frosting are so delicious together. I followed the recipe exactly and it always turns out amazing! Lovely fall treat! Thank you! Definitely saved this one
Love Them!!
Thank you, your pumpkin cupcakes recipe is the best! Simple yet come out beautiful look and taste! A must keep one 😘. Thank you so much.
These were amazing! I made mini cupcakes and they turned out perfect!
Just made these, turned out great! I finally broke down and bought an icing bag and some tips, and this really made a difference in the finished product. I didn’t change a thing, these are delicious!
Does this recipe have 570 calories per cupcake.
Do you know why mine had a bit of a salty taste?
I made this recipe on Friday and everyone loved it. I put them in Halloween cupcake liners and sprinkled lightly with orange and black. Looked great against the cream cheese icing. Thank you!
I’ve made these cupcakes and they are divine! Question: Can I use this recipe in a cake pan, such as a 8” or 9”? Thanks!
Thank you! Yes, that would work.
Love the texture of these cupcakes! These are moist and not at all dry. The true test for me though is what the cupcakes taste like BEFORE the icing. I think these could use double the spices. I already know how great they are with icing, but on their own, if the spices were doubled, no icing is needed! That being said. I will make these again, but I will double the spices, add 1/2 tap cloves and then ice them as directed. Yum to the max.
This recipe was truly excellent! Perfect! People raves about it!
Best cupcakes ever!!! Thank you so much for this recipe😋 Every bite of it is so bomb
Can I use butter in the batter instead of oil?
Can I use fresh pumpkin for this recipe? They’re in season now and I have roasted a few. I have read that some recipes are better with canned.,…tho it’s hard to believe
I would think so if you strained the water out of it. If not it will be runnier than normal
My question is. Are these cupcakes moist at all? I came across a recipe for Zucchini Chocolate Bread and it was dry. Even with 4 cups of shredded Zucchini. Alot of recipes get 5 star ratings but still dry and not moist.
Recipe worked great for me but I tweak most recipes a tiny bit. Here’s both what I do and what I can humbly offer as a suggestion:
1. I add one extra tablespoon of oil as I find that a smidge of extra fat is one of the simplest ways to keep baked goods moist.
2. It’s worth testing the temperature of your oven with a thermometer. If your oven is unknowingly too hot then goodies get overcooked and come out dry.
3. When adding the dry to the wet, simply fold it in until just mixed as overmixing can develop extra gluten and then things get dense and tough.
4. I have nothing against gluten, however too much of that sticky little protein, as mentioned, can add denseness and heaviness to the end product. My solution is to use cake flour as it has less gluten but in a pinch I will use all purpose flour and simply remove one tablespoon from the given recipe.
Hope this helps. Cheers!!!
They are very moist!
This one should not be dry. If you use fresh pumpkin just don’t press it to get the extra liquid out. To fix the chocolate zucchini recipe, don’t press or drain the zucchini.
Hey,
Does anyone know if the frosting can be frozen?
I’ve made a batch of the cupcakes (which are amazing) but have soo much frosting left over!
Hi Aimee, Yes, you can freeze for up to 3 months, thaw in the refrigerator overnight then whisk or beat back to fluffy consistency when ready to use.
These are wonderful! However, we only got 11 cupcakes out of the recipe, so it might be good to double it to be safe. I scraped the mixing bowl clean with a spatula and only 11, and not overflowing cups either. :)
The pumpkin cupcakes are excellent, super moist, and tastey. I served them to guests and got great feedback. The cream cheese frosting is the best I ever had (and I’ve tasted a lot of ones over the years).
My grandson (14 yrs old) and I made these delicious cupcakes.
He has put them in his favorite file!
I made these twice in one week. Everyone loved them! I doubled the batter recipe but the frosting was more than enough for two batches. The vegetable oil makes them moist and I added maple syrup to the frosting. Wonderful and thank you!
On my god! Love the frosting! This is going on my recipe binder. Can’t wait to try the cupcake part.
I have made these cupcakes 2x now and each time they have turned out great.
However I didn’t 100% follow the instructions. I actually used the entire can of pumpkin and it actually kept the cake nice and moist even if it was just a touch more dense. But everyone who has tried them, seems to love them.
Also, when I made the frosting, I took 1/4 of it and colored it green, the other 3/4 I colored orange. I frosted them to look like pumpkins. I topped it off with some yellow sugar crystals.
Hi, I was just wondering if you have any tips on dying this frosting different colors without it becoming too runny to hold its shape? My son’s birthday is on Thanksgiving and I am wanting to decorate the cupcakes like a turkey and dye it different feather colors, but am concerned about them becoming runny.
Also, do you have any tips if it does become runny to help it go back to being a little firmer? Thanks!!
One more question: if I were to bake this recipe in a cake pan, what temp and times would I follow? Thank you!!
Hi Crystal, Your best bet for getting good colors without the frosting getting runny is using gel colors. You likely won’t use too much to make the frosting runny, but the gel colors are more concentrated and you get much more bang for your buck.
I would use regular buttercream frosting overtop if you want it colored. I have tried tinting Cream cheese frosting and it turns into soup
Made these pumpkin cupcakes and they were so moist and delicious. Just to change it up a bit I added cinnamon to the cream cheese frosting and it was awesome. Thank you for sharing your delicious recipes.
Hi Barbara, Love your addition of cinnamon! Thanks for sharing, and for the incredibly kind words, xo.
Can you make the batter the day before you bake the cupcakes and just refrigerate?
Hi Kari, That will not work; once the batter is mixed together the leavening agents are active and if you wait to bake them, they will not rise properly.
I do not see any buttermilk listed in the recipe? There are comments in the review about buttermilk but it is not in the ingredients? Where is the liquid?
Hi Linda, There was buttermilk in an old version of the recipe; it was updated in 2014 and no longer includes it.
These came out perfectly! I didn’t have vegetable oil so I used coconut oil. It gave it a really nice aroma and the cupcake came out fluffy, moist, and flavorful. The outside was a little denser and gave it a nice soft crunch/chew! Super easy and quick to make, too! Just what I was looking for to complete my cozy autumn night. Thanks!
These cupcakes came out tasting like pumpkin, fluffy and moist. These grew in the oven and did not flatten out after cooling. Delicious!
In case anyone is wondering: I did the math myself to count the calories and there is approximately 2,571 calories in the batch, divide this by the amount of cupcakes you made. The frosting is a total of 4,302 calories and is a littler trickier to compute per cupcake. This cream cheese frosting made a double batch so I would divide the amount of calories by 24, if you have 12 cupcakes, and that should give you the amount on each cupcake.
Made these and they turned out delicious, everyone loved them. I thought the frosting recipe made more than I needed, but the kiddos can spread on Graham crackers, because I am confident it won’t go to waste 😊 Thanks for sharing it! I have a feeling these cupcakes will make an appearance at Thanksgiving!
These are now our favorite pumpkin treat. I made these to share with four other families and they got RAVE reviews!
Made these today. Very good! The cupcakes got a little crunchy on top so I may take mine out a little sooner, might just be my oven running warm, but had great flavor. The frosting was amazing! Didnt have that powder sugar flavor like some do. I followed the recipe exactly as BrownEyedBaker and I think it’s a keeper!
I just did the cupcakes without the frosting and they taste incredibly delicious!!! Thank you
Do you use pumpkin puree or pumpkin for pie?
Hi Rebecca, Pumpkin puree!
Amazing! They are so moist and taste great frosted or not. Best recipe I’ve made so far and so easy!
I just wanna know if the serving size is I know it makes 12 but how many is a serving
1 muffin is a serving.
I am a pumpkin dessert lover and these are the BEST cupcakes I’ve ever made! I did not even frost them they were that light and sweet!
I love getting the emails from your site and you have an adorable family. Keep up the great job and recipes and tips as well. I have made several recipes and have loved them all. My husband and I have been on a diet and would love to see light recipes as well. Thank you!!
I was so intimidated at first with making some of the recipes on your blog but you make them look simple. I make these just about every week. I get requests all the time. I simply loved this recipe. I am attempting to cook a different pastry each weekend of the fall and winter season. Of course I give most of it away as gifts or well wishes. I don’t want all of those heavy calories on my waistline. I found a great resource for pastries http://bit.ly/2EbQ0kK it is a real pastry chef that posts videos and recipes monthly. It is simply divine. If you take a peek you will get hooked just like I did. I love to watch cooking videos it is my guilty pleasure. Happy baking everyone!
FAN-FREAKIN-TASTIC! I couldn’t quite get the icing ‘fluffy, but delicious! Bake sale, here I come.
Just made these. They are sooo good!
What size can of pumpkin? 15 oz or 29 oz can?
Thank you!
Hi George, You need 3/4 of a cup so you could scoop it out of a 15-ounce can or 29-ounce can, whichever you have on hand. Enjoy!
What brand of canned pumpkin would you recommend for this recipe?
Made these for the first time today and wow!! They are perfect!!! Spice is well balanced, the cake was moist and the frosting had just the right sweetness. I love pumpkin but this was my first experience of cake. I will definitely be using this recipe again very soon
Hello!
I was about to make your recipe, but I realized there wasn’t any milk or buttermilk involved. If I were to not have buttermilk, can I just substitute a milk and vinegar mixture? By the way, my family loves all of your baking recipes! They are DELISH!
Hi Jaqueline, I’m a little confused… you don’t need buttermilk for this recipe (no milk is required).
Delicious i am not a pumpkin fan so i made these for my daughter who is one 😊 She absolutely loved them so i tasted a piece of hers..i have got to say that i really enjoyed it..ty for a fantastic recipe that i will make again and again
This recipe is a definite keeper. So easy to make and absolutely delicious. Thank you for sharing!
I meant to give this 5 stars!
Can I use olive oil instead of canola oil?
Hi Allison, I would not recomment it; canola oil has a very mild/neutral flavor while olive oil can be quite strong.
I just made these and they were divine! Everyone at my office loved them. But since I didn’t have a fancy method for piling on the cream cheese frosting, I now have a bunch of leftover frosting. How long will the frosting keep in the refrigerator? Could I freeze it?
Thank you for the delicious treat!!
So awesome to hear they were a hit! You could keep it in the refrigerator for up to 5 days. I’ve never frozen frosting, but I know people who have!
I️ would really like to make these, but the recipe does not specify how much pumpkin to use. There are different sizes of cans.
The recipe calls for 3/4 cup of canned pumpkin; that ends up being about half of a 15-ounce can.
These were so good. I added pear to them and it turned it up a level. Fresh component to brighten the flavor! Yummy thanks
Hi, I just want to say that I love this recipe! I made it yesterday for my friend’s surprise birthday and everybody loved it. I changed it a little to our tastes and added more pumpkin, a 1/2 cup apple sauce in place of the eggs, and I added waaaaay more spices than i was supposed to; my friend loooooves cinnamon. Thanks so much for the recipe!
I WOULD LIKE TO KNOW WHERE IN THE RECIPE DOES IT SAY BUTTERMILK?
I HAVE BEEN READING THE REVIEWS ABOUT BUTTERMILK.
IS THERE A REVISED VERSION OF THIS RECIPE?
THANK YOU AS I WOULD LIKE TO MAKE THIS WEEKEND.
Hi Jay, Yes, this recipe was updated a couple of years ago, and the comments you’re seeing refer to an older version. Sorry about the confusion!
Hello! I would like to try this recipe for a party but need more than 12. Does the recipe double well? Thanks!
Hi Megan, Yes, it does!
Just made them today. Very delicious!
Can you use cooked pumpkin instead of canned? Would it still be 3/4 cup? Thanks!
Hi Molly, I have not tried it with cooked pumpkin; I know some recipes do okay with that substitution and others do not. I would just suggest that if you’re planning to make them for a party or holiday, I would do a test run first to make sure it works okay.
Hi! I am also a brown-eyed baker :) I made this recipe, adding in some chocolate chips, and all my friends and family loved them!
This recipe is delicious, but they turned out more like light muffins for me than cupcakes. I accidentally overfilled the wrappers so that may have something to do with why they’re so muffiny. Maybe the batter couldn’t rise as much because it was so weighed down? For a muffin that’s more moist, I’d also say that you could definitely pull them out of the oven when a bit of cupcake sticks to the toothpick (not when it comes out totally clean). But they’re still delicious and I still put cream cheese frosting on them. Yum! The only other thing I changed about the recipe is that I did add a little more spices back in. I reduced the amount of cinnamon by half and added ground juniper, pink pepper corns, and a little high quality spicy black pepper. It wasn’t overpowering and the pumpkin still came through nicely!
BEST cupcakes ever! New to site and can’t wait to try more
These were without a doubt the best pumpkin cupcakes I’ve ever made. I used a roasted sugar pumpkin in place of the canned pumpkin. Delish!
Best cream cheese frosting ever. The high ratio of butter to cream cheese creates a very soft and fluffy frosting which still holds it shape when piped. This will be my new go to cream cheese frosting. Used it on a three tier spice fall engagement cake Thank you
Made these cupcakes for a school function and they received great reviews. Gonna make another 1/2 batch for at home since they were gone so quickly neither me nor my daughter got to try them . I agree with other recipes often having too much spice you can’t taste the pumpkin that’s why I chose this recipe. I did however, add a pinch of ground ginger spice. The frosting was awesome although I didn’t pipe mine as high as the ones in the photos so I had a lot leftover for the next 1/2 batch.
will try this
Delicious!
I am confused as to what exactly is in this recipe because the ingredients contradict the comments. There’s no buttermilk in the list and all purpose flour is in the list. It but it’s insinuated that it’s better to use cake flour?
Hi Monika, The recipe was updated a couple of years ago, so if you see comments that are much older they don’t reflect the new version.
If I were to make a vegan option could I just replace the eggs with another 1/2 of oil or should I do something else?
Hi Kai, I have never attempted to make these vegan, so I can’t say for sure. If you’ve done a lot of vegan recipes in the past, I would go with c your substitutions have typically been.
They are very easy to make and tasted fantastic. The cupcake itself is moist and soft, the frosting was delicious – but, dear Lord! it is A LOT of frosting, the cupcakes were so top heavy that they always needed a rest aka they fell over a lot.. I might use half the amount next time I only use half the amount of frosting; which btw I made using less powdered sugar but adding maple syrup instead (as someone else had suggested).
Five stars – I’ll definitely will make them again.
⭐️⭐️⭐️⭐️⭐️
I made these for my sister’s bridal shower and they were given rave reviews! They were delicious!
Hello, is this frosting stiff enough to pipe flowers with? Thank you!
Hi Crystal, It might be a little too soft to hold the details of flower piping.
Just tried this recipe out. At first I was unsure because I’ve never tasted pumpkin in baked goods before, but it’s good!
I didn’t use canned pumpkin, and pureed my own (with the skin for a deeper flavour). I also decreased the powdered/icing sugar in the frosting from 4 cups to 2.5 cups and we found it to be the perfect amount for the frosting (although, we had a lot of leftover frosting).
I made these last fall and they were absolutely delicious! They were moist, had a flavorful pumpkin taste, and the frosting was a perfect, creamy, cream cheese frosting. I think I’ll be making these every fall.
WOW…made these cupcakes for my co-workers (they love pumpkin) & WOW again! They had a deep, wonderful pumpkin flavor with spice undertones (I also added a pinch of ginger), I replaced the oil with butter (salted); the batter looked a little separated but baked perfect. The batter was very thick & I thought they would be dry…they weren’t, truly spectacular! On frosting, I cut down powdered sugar to 3 cups & did add maple syrup …wow A G A I N..my co-worker said they have never had a better cupcake! I am going to try modifying the recipe in a healthier version using coconut oil, agave & honey, oatmeal, walnuts …I will keep you posted. You are my favorite Brown Eyed Baker!
So looking forward to making these for Thanksgiving… but can’t seem to find reference to buttermilk in the re pie that is mentioned in the comments. Help!
Hi Hannah, I actually updated and changed the recipe a bit after I initially posted it.
Really good cupcakes. I want to punch up the spice part quite a bit but the consistency and moistness of the cupcake was great. So was the icing :)
Hi!
I made the pumpkin cupcakes last night for my daughter’s birthday party I also make the cream cheese frosting . I saved the cream cheese frosting in the refrigerator so I could frost them this morning … It came out very solid from the refrigerator so I thought I would beat it up again to soften it … Well the frosting got all “curdled”,
It’s all separated now and it’s very runny !!
I tried putting more powder sugar but it took so much of it and it’s still not hardening?!
Any ideas what I did wrong ?? I guess you can’t beat it up again to soften it …
Hi Maria, Oh no! Did you mix it on low? The only thing I can think of is that it was beat at too high a speed and it broke it down. It’s also helpful if you let it come to room temperature first.
I made these last week and used a 24 count full size tin to bake in I have a double oven and used the bottom oven rack I pulled them out two minutes before time and they were done but half of them were burnt on the bottom making them again this weekend how can I prevent them from burning lower the temp to 340? Baking in the top oven? Raising the Lower oven rack higher?
Hi Alyssa, I would not recommend baking anything on the bottom oven rack unless the recipe specifically calls for it – always bake on the center rack unless otherwise noted.
“Wow! This is good.” Everyone said to me when they had fist bite of it last night, at dessert serving right after Thanksgiving dinner. I doubled the recipe and made two layers, and frosting was just perfect to go with the 10-inch cake. My picky eater children wanted more and none left. So, I made one single layer 8-inch cake with half recipe of cream cheese frosting today….very easy to made and the best pumpkin cake I have ever had. Thank you, Michelle.
Hi! Would you be able to post the original recipe? I searched through the archives and was not able to find it. Everyone loved it when I made it. Thank you!
Clearly 12 cupcakes will not be enough. Has anyone doubled this recipe successfully? Any alterations required?
OMG! I made these the other day and they were AMAZING! My dad couldn’t get enough of them!
I made these for a party, and EVERYONE young, old, and in between, raved about them. My husband can’t stop talking about them (or eating them) and my mom said that these are the best pumpkin dessert she has ever eaten. I will be making these again and again! Also, I substituted half coconut oil and half butter for the vegetable oil since we don’t usually have vegetable oil. So delicious and so amazingly moist and fluffy!! THANK YOU!
I tried these, and they came out phenomenal! Perfect for Halloween/Fall-pumpkin-craze. The only thing was that I couldn’t find canned pumpkin purée, so I just boiled some and mashed it with a fork. Thank you for sharing !
These were great! I used them as the base for my own creation, filled with chocolate ganache and with a pumpkin cream cheese icing. They were delicious and the cupcakes were so easy to whip up, but tasted amazing. Thanks for the great recipes!
Hi!! Is there any way you can post the original recipe? I remember there was some type of dairy in the recipe too and I absolutely loved how my cupcakes turned out before.
Thank you!
Not sure what went wrong but I’m so sad these cupcakes were flat.
Amazing! The frosting is perfect with the pumpkin spice of
the cupcake
This recipe doesn’t require milk?
Nope, no milk!
I love this recipe. I like how it is not too much spice. My husband has devoured the first batch. I am about to make another batch! The is the only recipe I will use from now on. Great Job!!
Pumpkin Cupcakes is now a favorite here at home, even though the boys were not so keen when I was preparing them, but hey changed their mind after -they [and me too!!] love…love..love it. So soft and moist and the cream cheese frosting ? Perfect partner with the cupcakes. Thank you Miss Brown Eyed Baker!
Would you like me to send you a photo of your Pumpkin Cupcakes that I made?
Dear Brown Eyed Baker-
I just recently subscribed to your lovely “place”..So many yummy and easy to follow recipes. For a start I just made some Pumpkin Cupcakes with the Cream Cheese frosting…The boys at home gives it a “10” so moist..I love it. Thank you so much for your “inspiring to cook/bake” recipes.
Lin
This recipe is a keeper!! The flavors with the cream cheese icing are divine.
I reduced both brown and white sugars to 1/3 cup and added 1/4 tsp of cardamom….. Fantastic :) Will make again very soon.
Made these cupcakes for a food photography portfolio! They were so tasty, light and fluffy! I enjoyed making them and photographing them! They were lovely!
Hey I was just wondering if you could provide the old recipe? Because me and my girlfriend are making the cupcakes and we want them to be the exact same as before and also we still have the same ingredients leftover from making a batch of the old recipe. When we made them before we just went off of the directions and ingredients on your website never thinking that it would be gone when we were ready to make another batch! Thanks :)
Thank you so much for this recipe! I was searching for a cupcake that would be good for Thanksgiving, and these were perfect. I made them twice already for two get-togethers, and making them again today for a friend’s birthday. Everyone loves these and they always get gobbled up. Thank you! And congratulations on your new baby thats on the way!!! :)
I wanted to make pumpkin cupcakes but I havent seen canned pumpkins before anf dont know where to get it in Manila. Do you have a recipe for a replacement?
Hi Cielo, You can cook and puree your own pumpkin; just be sure to drain it REALLY well so there is no excess moisture. There are tons of tutorials online if you do a quick Google search for homemade pumpkin puree.
I made these for a work potluck. They were delicious. Thanks!
Are you able to share the old recipe from 2009? I make those all the time and would love to continue to use the same recipe.
yassssss
Can anyone give me the original recipe!? I looked them more, and can’t find it :'(
I just made these cupcakes this evening~OH MY GOD!!!! They are unbelievable!! The only thing I did differently was after adding the dry and wet ingredients together- I didn’t “fold”- I beat the hell out of it with my hand mixer. They did rise beautifully and had a great texture. I also sprinkled Heath Bit ‘o Brickle toffee bits on top- I saw this in another pic. Very, very good!! Thanks so much for this delicious recipe and your wonderful pics~ I can’t wait to share the recipe with others:)
I made these cupcakes this morning for my colleague’s birthday. It was a big hit with the few I shared it with. I swap the eggs for flaxseed eggs to make it vegan-friendly and it still worked beautifully with your recipe. The cupcake was soft with a lot of great flavor. Thank you!
Thank you for making this a 12 cupcake recipe. I’ve made this a few times, always halving the recipe. I still end up freezing a dozen. I suppose that’s not really a BAD thing…but I so much prefer making just a dozen recipes. These are my husband’s favorite fall cupcake any time of year. Not hanks again.
OMGosh! These are sooooo yummy! I made them gluten-free with King Arthur’s GF Flour and they are perfectly fabulous!!! I’m wishing I made more so I can have more at home since I made these for work. Yum!!!!
Thanks for such a wonderful recipe! :)
i made these cupcakes last friday for halloween get together at our arthritis water class and they were a big hit. everyone was smacking there lips. .. yum. i love your blog and your recipes. .
I’m a bit confused… I see comments referencing buttermilk on the first page, but there is no mention of buttermilk in the recipe. Is that part of the modification that was made? I just want to make sure before I start baking, as I’m making these today! Eek!
Hi Samantha, Yes, the recipe revised and this version does not use buttermilk. Apologies for any confusion!
I made these thismorning for a bake sale and they were sold out within a few hours! They were super delicious! Sort of the pumpkin equivalent of carrot cake. Yum!
I made these for work today and have been a huge success. People could not even wait until the afternoon to devour them. I did find that there was a lot of extra frosting. I made a double back of cupcakes (24) and had around 4 cups of frosting left over.
Thank you for this wonderful recipe! Do you have a copy of the old one, though? I went to look it up 2 years later and I missed the old spice :)
Thank you for this recipe! I just made a dozen and they are the best cupcakes I have ever baked. I used a maple icing, which was a tasty alternative.
How do you make that maple icing?
I used this recipe: http://www.chow.com/recipes/27758-maple-buttercream
Hi Michelle! Great blog filled with even greater recipes! Just wanted to let you know that I have nominated you the One Lovely Blog Award!
Cheers,
SannyDiaries.com
Is it possible to cut this recipe in half? I want to make mini cupcakes but less than this…
Yes, I think that would work fine.
Cupcake perfection right here! That frosting looks dreamy and so perfectly piped. I wish I had one now!
Can these cupcakes be made into mini cupcakes in a mini muffin pan?
Yes, absolutely!
I’m quite disappointed you removed the original post for these cupcakes instead of just creating a new post for improved cupcakes. Guess I’ll be back to my Martha cookbooks instead of here next time I make them!
Sorry, I forgot to post the recipe! Oops! here it is
Frosting
16 tablespoons unsalted butter, softened
3 cups (12 ounces) confectioners’ sugar
1/3 cup buttermilk powder
2 teaspoons vanilla extract
1/4 teaspoon salt
12 ounces cream cheese, chilled and cut into 12 equal pieces
INSTRUCTIONS
Using stand mixer fitted with paddle, beat butter, sugar, buttermilk powder, vanilla, and salt on low speed until smooth, about 2 minutes, scraping down bowl as needed. Increase speed to medium-low; add cream cheese, 1 piece at a time; and mix until smooth, about 2 minutes.
Hope you like it!
Hi michelle! I have tried these before and they were a huge success. I have an amazing cream cheese frosting that I think you will love. Nothing beats that tangy sweet aftertaste, and the creamy smoothness, YUM! heres the recipe at cook’s illustrated.
Oh no! Where’s the post from Nov 2009? I loved these cupcakes and made them for my daughter every birthday and fall. Was just going to make some this afternoon, but you have this new recipe with oil in! Please can you email me the orignal. We simply loved that one and it was great because in made over 30 cupcakes which makes it awesome to share with my children’s friends
Thanks
http://msenplace.wordpress.com/2011/12/24/pumpkin-cupcakes-with-cream-cheese-frosting/
I found a pingback for the old recipe – enjoy! Although I will definitely be giving the new and improved version a try :-)
Thanks so much Debbie. I just made some using the new recipe. Not bad at all. This recipe definitely brings out the pumpkin. I used the cream cheese frosting recipe too and that we did not like. It had more of a butter flavor and for me when I making a cream cheese frosting I want to defintely taste the name of it and this one didn’t as it has equal parts of butter and cream cheese. Thanks again Hannah
Classic. Nothing better for Fall than a pumpkin cupcake with cream cheese frosting :)
Can we call these muffins instead of cupcakes? Because I would love to have them right now! I never make pumpkin cupcakes but I am going to have to start because these look beyond delicious especially with the cream cheese frosting!
Yes, absolutely we can :)
This looks delicious!
HMLovur
These are beautiful! They look so moist and festive for fall!
Mmm pumpkin and cream cheese frosting is the PERFECT combinations
Hi Michelle–I’ve been using this recipe for the past two years and it’s always a crowd-pleaser. I can see your point about wanting the pumkin to shine through more. Also, thought I’d let you know that I made a grown up version with this recipe and Halfbakedharvest’s bourbon pecan pie filling and bourbon-infused butter pecan frosting. Both combined beautifully!
Delicious! What tip do you use for piping the icing on? It looks perfect.
We’re such huge pumpkin fans in my family! I just made pumpkin cakes/cupcakes for my daughter’s birthday, and we add a little orange extract to the icing, which also pairs SO well with the pumpkin! It’s become the favorite of my extended family, who threatens to disown me if I don’t make it each year. ;-)
These look fantastic!!! Thanks for the recipe.
I have a question about cream cheese. I’m a Pgh expat In Switzerland, and we only have access to spreadable Philly cheese (quel horreur!). Can you think of anything I could add to this to make it more substantial or thick so it is like the brick type of cream cheese? (Using the spreadable kind is just not working in any recipes – boo.) I appreciate any thoughts! Thanks for your time and thanks for all of your great recipes.
Hi Kate, Unfortunately, I don’t know of a way to doctor up spreadable cream cheese to make it suitable for baking :( Maybe someone can ship some of the real stuff to you? :)
Is it bad I had urges to lick the frosting off my screen…? ^^” This looks amazing. I’m loving the fall-inspired recipes on food blogs lately. PS:
pumpkin fanatic (check) cream cheese frosting fanatic (double-triple check) fall fanatic (check)
Can you use cooked, fresh pumpkin instead of canned pumpkin? I live in Australia and canned pumpkin isn’t something that is readily available.
Hi Kamini, I would just be very sure that you have a very thick puree substance as close as possible to the canned consistency, or there could be an issue with too much water content.
I made these this morning for my son’s first birthday party & they were a hit. I halved the recipe of both the cupcake & frosting, then added more buttermilk & pumpkin to the cupcakes because it seemed too thick (like bread batter). Turned out dense but not dry. I also added about 1 t. of maple syrup to the frosting with the vanilla. Delicious. Thank you!
i just made these and they look horendous!!! they have large domes in the middle of them and didn’t rise at all except on the edges. i cant figure out where i went wrong!!! i have never made anything that has turned out this bad before! i halved the recipe though so i think maybe something went wrong in my calculations. do you have any idea what went wrong or how i could have done this?
So delicious! I added some maple whiskey to the icing to make them a little more adult and they were fantastic! The base is so light and fluffy, perfect for a yummy snack even if you forgo the icing. Thanks!
I just made these. The house smells AMAZING and they taste incredible! I am so glad I tried it. I didn’t have all of the spices, so I used pumpkin pie spice and they turned our perfectly. Very airy and great flavor!
Worst recipe ever. Horrible instructions.
These are delicious! I took BEB’s maple suggestion; but added via maple extract to taste, and it was very very good!
I made 1/2 recipe of both the cakes and the icing, and the icing came up short. I was completely short for two cakes and a bit skimpy for all of the others. I admit, I like to completely cover the cake. I see this as a fall regular.
I was wondering if I could substitute jarred ground nutmeg for freshly grated nutmeg, and would the jarred be 1 tsp too? Having a halloween party next weekend , I’m sooo gonna make these. I do have maple extract and gonna try that in frosting.
Hi Karen, Yes, you could use jarred ground nutmeg; you would use the same amount.
I made these cupcakes this week and they turned out great! The batter was enough to make 24 regular sized cupcakes plus 24 mini cupcakes. The frosting was the EXACT amount…I was afraid I was going to run out at first but it was perfect not to mention delicious! I topped them with small fondant pumpkins I made ahead of time. Great recipe!
I make these cupcakes every year and not just in the fall they are amazing! we are having a small family birthday this weekend and they requested a pumpkin cake obviously my first thought is to use this recipe. how long do you suggest that I bake the cakes for if I’m doing Two 8 inch round cake pans?
Hi Samantha, I haven’t converted these to a cake, so I don’t have an exact time for you, but you will definitely need to increase it, maybe around 35 to 40 minutes?
I just made some pumpkin cupcakes this past week but I was comparing ingredients with your recipe and yours looks better! I top mine with crushed Score candy bars (chocolate covered toffee) Great treat!
Why not pumpkin pir filling what would the repercussions be ?
Hi Tyler, Because pumpkin pie filling is not pure pumpkin; the pie filling includes added sugar and spices, which we are adding in the recipe.
Not to necropost, but I just made these today and holy jesus they are amazing.
My partner and I stumbled over here coming from a different
website and thought I might check things out. I like what I see so
now i am following you. Look forward to looking at your web page for a second
time.
These were one of the most loved cupcakes I have made. They were perfectly moist – a crowd pleasuer!!!
Hi, I made these last week for a party on Saturday. I followed recipe to a T, and came out with 3 extra cupcakes. I even bought a new cupcake tin so I could do the 36 at once, but of course they all wouldn’t fit on the same shelf, so I had to switch two trays half way through baking. The cupcakes are delicious, light and fluffy. I’m sure that the cake flour helps them not to come out like muffins vs. cupcakes.
For the frosting, I used 16oz brick of cream cheese because I hate to have leftover cream cheese and not confident of my scale, etc., plus, I always seem to run out of frosting, so having more would help. I just added more sugar (but not more butter – 1 cup seems like more than enough! :-) I substituted pumpkin liquor for the vanilla. The frosting was very runny. I found I had to refrigerate the cupcakes after frosting and before party so they wouldn’t melt. I know I could have added more sugar, but they it would have been too sweet. This recipe made just enough to cover the 39 cupcakes with the swirls, which tend to use a lot of frosting.
These cupcakes were phenomenal! I’m definitely on a pumpkin craze this fall and I must say that these cupcakes were absolutely addicting! I just had to share them with everyone I know before I ate them all myself ;) Thanks for the awesome recipe!
I have a nice recipe for cinnamon frosting…it might work with pumpkin cupcakes…
1/4 cup butter, softened
1 3/4 cup powdered sugar
1 t. vanilla
1/2 t.cinnamon
1/8 t. nutmeg
1 – 2 T. whole or 2% milk
Beat butter. Beat in sugar, then remaining ingredients. This does not make a lot, so you may want to double.
Great with a spice cake.
Hi Michelle, I made these cupcakes last night and not only were they a huge hit at home, I brought some in to my co-workers today and they loved them as well!!! Thanks so much!
this is a good recipe- the spicy flavor in the cake is really what makes it unique. warning to those who make this though- this yields a LOT of cake!
Can I use all-purpose flour instead of the cake flour?
Hi Abby, I would not make that substitution, as it will substantially alter the texture of the cupcakes.
Could I cut the recipe in half and it not mess anything up??
Thanks!
Hi Lauren, Yes, that would work!
Wow! These are so light and fluffy. I just made them and ate three before they even cooled off. :) I haven’t even gotten to the frosting yet – they’re so good already, I can just imagine how amazing they’ll be with the cream cheese frosting. I just found your blog and love it!
THIS RECIPE IS AMAZING!!! I just made a batch for my entire family bbq and it was a hit!! Everyone loved how it has the perfect amount of sweetness for those who love sweets, and also for those who don’t usually like sweets. I followed the recipe to the T and the cupcakes (32 of them) turned out amazing! Very moist, soft, bursts of flavor and pumpkin spices! Highly recommend this to everyone who is looking for the perfect fall, Halloween, Thanksgiving or even Christmas holiday treats! I will definitely be making this again for the major holidays!
Question: The recipe calls for 1 T & 1 t. of baking powder…is that a misprint or correct?
Hi Geri, Not a misprint; that is the correct measurement.
Hi! I’m just wondering if there are alternative frosting that can be used with pumpkin cupcakes? Thanks!
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.
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 :)
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.
I’ve been subscribed via email! <3
I have been looking for a pumpkin cupcake recipe, and this one looks amazing!! I’m going to have to try these!
Great recipe! I just made these for Thanksgiving tomorrow but did a Maple Cream Cheese Frosting yummy!
These are absolutely amazing! Thank you for posting this recipe. I can’t wait to try some of your other recipes.
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!
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…
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
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!
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!
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.
I made this last weekend. They were AMAZING! Shared with friends and family, and they were a huge hit! Thanks!! :)
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!
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.
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!
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.
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!
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!
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.
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.
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! :)
Yay for Thanksgiving awesomeness! Thanks for the comment, and you are most welcome for the recipe!
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.
You’re welcome! I love letting cupcakes sit for a day in an airtight container before frosting and serving; they get so moist!
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!
Great idea with the maple extract! I am going to have to pick up some of that!
Hi!
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?
Thanks!
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!
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!
Hi Emily, I use a Wilton 1M for just about all of the cupcakes you see on here (the ones with the swirl).
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!
Awesome to hear Maddie! Glad you got them perfect to suit your taste!
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! =]
Yay! Always fantastic when you can convert supposed pumpkin haters!
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.
Hi Breanna, Thanks so much for stopping back to share! So happy you enjoyed these, and happy belated birthday to your mom!
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!
Hi Nicole, Yes, you are correct! Enjoy the cupcakes!
Kings are a great team, love watching them play when I catch them on TV!
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!!
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!
Yay for awesome cupcakes! So glad you loved these Liz, they are one of my absolute favorites!
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!
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.
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! :)
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.
omg. pancake batter cupcakes? i am making this immediately!!!
Hi Jaylene,
Yes, I would still include the vanilla extract in addition to the maple syrup. Enjoy the cupcakes!
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!!
if i wanted to add the maple syrup to the frosting do i still add the vanilla extract as well?
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!
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.
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.
Thanks,
Patricia/Jodi
Two Girls Cooking
http://twogirlscooking.blogspot.com/2009/11/kreativ-blogger-award.html
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+!!
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.
I don’t see buttermilk anywhere in ingredients or instructions. How much?
I made these cupcakes but found that in the recipe it did not mention where to incorporate the flour & spice mixture…
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/
I love pumpkin, but a lot of recipes, such as this, calls for buttermilk. Can I substitute whole milk?
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
These look wonderful. They’re making me hungry!
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.
Can’t.Get.Enough.Pumpkin! These look scrumptious!
Great pictures! I’ll have to try these.
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.
I too am jealous of your decorating skills! These look wonderful, and I can imagine the smell of pumpkin and spice now!
These look amazing and I bet they taste pretty good too!
Thank you Steph! :)
What tip # did you use to get that swirl? Thanks
Your decorating skills are amazing. I love the way you did your swirl.
Hi Jackie,
I would use 3-4 Tablespoons of maple syrup – Grade A.
Hi
How much maple syrup to add to cream cheese frosting and what grade of maple syrup Grade A, Grade B etc.
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.
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).
Cute cupcakes… I love using seasonal candy to decorate cupcakes!
Love the candy corn decorations.
Wholly yum and beautiful!
Enjoy!
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.
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.
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!
These do look like the perfect treat to bring to a party! I can’t get enough pumpkin recipes!
Love pumpkin cake!
you are always making me hungry hehe
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!
nothing could go wrong with pumpkin baked good plus cream cheese frosting!
your cupcakes looks so irresistible!
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!!
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!
Those look so good, great Halloween treat!
Those look so good!!!
They sound perfect! Simply delicious.
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!! :)