Pumpkin Cupcakes

From: Jmommy209

On Mar 1, 2010

My son wanted to make pumpkin muffins yesterday, and this was the lucky recipe we chose. These are fantastic. Easy to make, light and moist. I did follow other comments and upped the pumpkin pie spice to 2 tsp. I also frosted them with Coooked Chocolate Fudge Icing #122759, instead of cream cheese icing, which is very decadent and over the top good. Thank you for a wonderful recipe!

From: Chef Babylemke

On Jan 4, 2010

Unbelievable! So smooth and soft and light! I agree about the spice... should increase it to 2 tsp, but it's still nice. I used soy milk (instead of buttermilk) because I didn't have any "real" milk... it didn't do anything weird to the cupcakes. They are amazing!

From: andypandy

On Sep 2, 2008

Worked out really well, next time I will put two teaspoons spice into them. Light fluffy cupcake yet like a muffin texture top, perfect for holding. I did put a little dab of icing on them, but I thought they were better without. Kid liked them with frosting and sprinkles. I got 21 cupcakes.

From: sweetrosebud

On Dec 7, 2007

This recipe was FANTASTIC!! My husband is the pickest when it comes to pumpkin recipes. I have tried several and none ever worked out and almost gave up, but I decided to try this one out and found it to be PERFECT!! Even better on the second DAY... my hubby says. Thanks for the recipe^^!!!!