Pumpkin Cupcakes
Show: Down Home With the Neelys
Episode: Giving Thanks
Rate This RecipeRead users' reviews (36)
- Recipe categories: Vegetables, Pumpkin, Cheese, Cream Cheese,
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Average Rating:
Total Reviews: 36
Showing 11-20 of 36
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By dallasblue33
on October 26, 2012
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This recipe is FANTASTIC!!! I doubled the recipe and took them to my husbands office everyone loved them. I will make these again and again.
By Breezy49
California
on October 15, 2012
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So good and was very easy to make, which is very good because, they went very fast. These are going to be an even bigger "BIG HIT" in around Thanksgiving. So moist!!!
By elfabba49
Portland, ME
on October 13, 2012
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These are the best cupcakes I have EVER had!!! They are unbelievably moist. I made minis and baked for 15 minutes. The recipe says it will make 12, but it's more around 13 or 14, so you can save some batter for later baking or just make extra cupcakes. If you like sweeter cupcakes, add an extra pinch of sugar. The frosting is great. Wonderful consistency, and try adding a little more maple syrup for extra flavor. It makes a little extra, so either pile it on or save some to eat later. These are great to make for fall festivals, Halloween parties, or just anytime! SO GOOD!!!
By adomesticgoddess
Laveen, AZ
on October 13, 2012
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This batter was the thickest cupcake batter that I have ever made. Even after rapping my pan on my counter, there were enormous air bubbles in 1/3 of my cupcakes that caused them to cave in when frosted. When I doubled the recipe, it yielded 14 cupcakes. The taste cupcakes themselves were very good. I also added an additional tablespoon to the batter to heighten the maple flavor. I think next time I will add maple extract in addition to the syrup.
By amandaweber87_1...
Reno, NV
on October 09, 2012
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Just awesome. Exactly what I was looking for! We made 6 dozen of these and they are fantastic. Not too sweet, lots of spice (not overkill, just right and moist! I LOVE that the recipe is exactly 12 cupcakes. I just kept making it 1 batch at a time and getting 12 perfect sized cupcakes. We used organic raw cane sugar, organic whole wheat flour, and organic eggs from our chickens and the recipe totally worked with the changes!
By javahhh_7684896
Hamburg, Germany
on October 03, 2012
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I misread the recipe and used 15 oz of pumpkin (fresh roasted, not canned as that's what I had in my fridge, and will keep making that mistake.
I bake a LOT with pumpkin in the fall, and this is by far one of my favorite recipes. Every time I share them, I get flooded with requests for the recipe. I particularly like that there is only 1/2 cup of sugar, so they are great for kids.
By nyy_babe2678
Rochelle Park, NJ
on September 30, 2012
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Tinkered with it a bit by using pumpkin pie spice (same exact thing as cin, ginger, etc and made them into mini cupcakes which yielded about 40 of them. Also I added about 1 teas of Myers dark rum to the frosting, Yummmmmmmm!
By tjnnb_10209743
Rhinelander, WI
on September 23, 2012
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These are delicious. Thank you so much.
By hotprincesscm_7...
Glens Falls, NY
on September 15, 2012
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Very easy and delicious!
By jenny_bakerinth...
Somewhere In
on January 26, 2012
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I made these for the first time today, something that I finally made outside of school almost all by myself, they turned out quite well actually!
The frosting was quite good, but I have to remember that next I only cut the very bottom of the frosting bag or it could turn out to be a sticky situation!