Pumpkin Cupcakes Recipe

I recently baked these cupcakes and they were truly some of the best I've had in a while. They taste and look like they were straight from a bakery. After reading several reviews, I incorporated some tips for perfection: 1. Lowered the baking temperature to 350°F and baked for 22 minutes. 2. Added a full can of pumpkin puree (equivalent to about 1 1/2 cups). 3. Substituted 1/2 cup vegetable oil for butter. 4. Used generous spoonfuls of spices and omitted the clove. 5. Used 1 teaspoon of salt instead of half. 6. Used only 2 cups of sugar for the frosting instead of 3. I'm already on my way to the store to get ingredients to make another batch!

Oh my goodness! I made these cupcakes for a Halloween party and they were a massive hit! They were so light, fluffy, and utterly delightful. I substituted oil for butter, included the entire 15 oz. can of pumpkin, and baked the cupcakes for around 22 minutes. I opted to pipe on the frosting, so I ended up needing an extra 1/4 of the frosting recipe. If you choose to spread it on instead, the amount in the original recipe will be just right.

I have prepared this recipe on two separate occasions, making the same adjustments both times. I utilized the entire can of pumpkin puree and added generous amounts of fresh spices (I suspect those experiencing a lack of flavor may be using outdated spices). I extended the baking time slightly due to the additional puree, resulting in a wonderfully moist and flavorful cake. The first time I tried this recipe, I divided the batter, using half for cupcakes for my family and the other half to bake a small cake in a foil pan to share with a sick friend. For the second attempt, I opted to bake it in two cake pans, creating a delightful layer cake. Each iteration was a success. This cake would also be delightful without frosting, as sweet muffins, or with a delicious streusel topping added.

Rewritten review: I absolutely adore these cupcakes! Finding a pumpkin cupcake recipe that is light and fluffy rather than dense and muffin-like can be quite challenging, but this recipe absolutely nails it! They have the perfect cakey texture and are incredibly delicious. I made a few alterations, such as using 1 1/2 cups of pumpkin puree, increasing the cinnamon to 2 teaspoons, upping the ginger to 1 teaspoon, and swapping milk for sour cream. Baking them at 350 degrees for 25 minutes yielded 21 perfectly sized cupcakes. As for the frosting, I eyeballed the amount of cinnamon I added and followed the rest of the recipe as written. The frosting was enough to generously frost most of the cupcakes, with only a couple receiving a thinner layer. These cupcakes also taste wonderful a day or two after baking. Thank you for sharing this fantastic recipe!

I decided to take the advice of another reviewer and incorporated two cans of pumpkin, 3 eggs, and doubled the spices in this recipe. The result was absolutely delightful! The muffins turned out incredibly fluffy, packed with pumpkin flavor, and all the wonderful tastes of fall. I opted to skip the frosting, as these treats were delicious as is, and also to keep the sugar content low for my toddlers. They were a big hit with my family, and I'll definitely be making them again. Thanks for sharing such a fantastic recipe!

I absolutely loved how these cupcakes turned out! They were delightfully moist and didn't stick to the wrapper at all. I decided to add some chocolate chips and baked them at 350 degrees for 20-21 minutes, resulting in around 20 perfect cupcakes. I am extremely satisfied with this recipe and will without a doubt be making them again soon!

I found these cupcakes to be quite good. However, I always dislike having leftover pumpkin puree from a 15 oz can, so I decided to use the whole can based on the reviews mentioning dryness. Instead of using individual spices, I opted for 2 1/4 teaspoons of pumpkin pie spice. Additionally, I substituted applesauce for butter. This recipe yielded 22 nicely sized cupcakes. I omitted the cinnamon from the frosting and added a hint of maple extract along with the vanilla extract. I also included vanilla extract in the batter, resulting in a very enjoyable cupcake overall.

These treats are perfect for kicking off October! After reading reviews and taking them into consideration, I made a few adjustments. I baked them at 350 degrees for about 22-25 minutes. I used about 1/2 cup of vegetable oil instead of butter, and omitted the cloves. The frosting was followed exactly and turned out to be the best cream cheese frosting I have ever made! I am very pleased with how they turned out and will definitely be making them again!

I tried this recipe with the entire 15-ounce can of Pumpkin Purée and included a tablespoon of vanilla. I didn't skimp on the spices and substituted oil for butter. Baked them at 350 degrees for 22 minutes. The result? Absolutely delicious! I whipped up frosting using half a cube of butter, 4 ounces of cream cheese, a quarter cup of milk, 2 teaspoons of vanilla, and powdered sugar until I got the desired consistency.

I followed the cupcake recipe exactly as written. I agree with what others have said about reviewing a recipe with changes that were made. If I could, I would rate this recipe 3.5 stars. My family and I enjoyed it more than just thinking it was okay. I made mini cupcakes this time (baked for 15 minutes), and the recipe made around 70 minis. Next time, I might use oil instead of butter. As a beginner baker, I'm still learning through trial and error and haven't ventured into creating my own variations yet. I had to adjust the frosting by adding more powdered sugar because I overmixed it and it became too runny. However, I like how creamy the frosting turned out, which balanced well with the slightly dry cupcake. Overall, my family loved it, with one of my twins even saying it was their favorite cupcake I've made so far (and I've made quite a few!). That must mean something, right? :D

I used frozen squash from last year instead of pumpkin and added an extra half cup. I baked it in a Bundt pan for around 35 minutes, lightly glazed it, and followed the rest of the recipe. I got a bit concerned when the milk seemed to curdle, but once I added the flour, it all came together beautifully. The end result was delicious, although I feel it could benefit from some walnuts.

March is here, and I whipped up these delicious treats for the ladies. I initially made 24, but they were so good that we needed more! A little extra butter definitely made them even better.

Followed the recipe to a tee and these cupcakes are absolutely amazing!!! The cinnamon in the frosting was a lovely touch! I baked them in a muffin pan, yielding 9 large cupcakes with the same baking time. Definitely planning to make these again during the holiday season.

I adore these.

Increased the amount of spices and added 3/4 tsp of salt. Swapped regular milk for buttermilk.

After reading reviews and making a few adjustments, I want to say thank you! The dish turned out absolutely delicious 😊 I opted for Canola Oil instead of butter, and I also added protein powder to enhance the nutritional value. Additionally, I replaced cow's milk with Almond milk, which worked really well in the recipe.

I added lemon zest and orange zest to the applesauce, about a quarter cup.

Excellent as described.

Simple and tasty

The recipe was incredibly straightforward to follow. I ended up making jumbo cupcakes instead because I personally prefer them. I managed to make a dozen with the batter. The cakes turned out incredibly moist and delicious! My husband is a huge fan of anything pumpkin, and he couldn't resist helping me clean out the bowl, beaters, and everything else... I sneaked in some nuts into his six cupcakes! The icing was absolutely heavenly!!! I didn't make any changes and it was perfect.