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Pumpkin Cupcakes

Recipe photo courtesy of Bryan Gardner

Pumpkin's not just for pies. Mix up these cupcakes with canned pumpkin and lots of spice, then top them with tangy cream cheese frosting and the cutest mini marzipan pumpkins.

Total Time Prep Yield



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How would you rate this recipe?
  • lbh1084
    6 FEB, 2019
    Perfect little cupcakes that taste just like pumpkin pie! I make these all the time and eat them for breakfast, with or without cheesecake frosting. I also use King Arthur whole wheat flour and I love them!
  • cclareb
    19 NOV, 2013
    First of all, wonderful recipe. I've made it many times and it's always delicious (especially when I sub in a little extra brown sugar). Today I had quite a bit of extra batter, not enough to fill a loaf pan, not enough for anything really. So I tried something crazy. I poured batter into a small cereal bowl and microwaved on 50% power for 3-4 minutes. It worked!!! I had microwave cake - a cool discovery:)
    • mtdwellerembar
      22 JAN, 2016
      did this too with leftover batter...was able to sample while the rest were baking...yummo
  • gisellejallad7
    2 JAN, 2016
    These pumpkin cupcakes are incredibly moist and flavourful, and my friends and family loved them so much that I made them twice in two weeks! The recipe turned out beautifully even though I reduced the amount of sugar and butter used. Try this recipe, and you won't be disappointed!
  • anneanneskitch
    9 NOV, 2015
    Seriously great cupcakes! I reduced the sugar to only 1 cup and added a maple syrup icing on top (which added some sweetness again). Pefect moist texture - love them!
  • rogue8403yahoo
    11 OCT, 2015
    I made a gluten and dairy free version of this recipe (subbed the butter out with coconut oil and 150g/cup of gluten free flour blend) and these turned out amazing. The texture was light and moist though I found the flavour to be not quite as strong as I had anticipated (most likely due to the fact my pumpkin puree had been in the freezer for a while) but still tasted great. Overall, definitely something I will make again. Thank you for the recipe.
  • Kimbolew
    20 NOV, 2013
    The taste is amazing! BUT, they stick to the baking cups. I think I am going to have to tell people to use a fork and eat it more like a cake rather a cupcake. Anyone else have this issue?
  • Simon Donlan
    29 OCT, 2013
    Yummmmm! I've just made these cupcakes with the cream cheese frosting and I'm in Hallowe'en ecstasy! The cupcakes are so moist and have a lovely spiced aftertaste that stays on your palette for some time afterwards. Excellent with a mug of Chai tea. I had to use a lot more icing sugar in the frost than the recipe called for because it wasn't thick enough. The frosting firmed up in the fridge and after piping the frosting I'm storing the cakes in the fridge. They're so most, they can handle it :)
  • CallMeSmalls
    5 OCT, 2013
    I absolutely adore this recipe. It yields 18 regular sized cupcakes. These are so moist and delicious! Paired with cream cheese frosting, they're absolutely delicious. This is the only pumpkin cake recipe that I use! I highly recommend this recipe, you will NOT be disappointed!
  • ppeditgal
    29 SEP, 2013
    How come there isn't a print tab? Is that because of the beta edition of the site?
  • yesiteach007
    29 SEP, 2013
    Just got a question: are these regular sized cupcakes or large sized? It is supposed to yield 18. I filled each half way and had a lot left over.

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