Pumpkin Cupcakes

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I made these for Thanksgiving and twice after that. They were great. I added a little bit of sour cream to the batter!

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My hubby & I are eating healthier: NO added sugar, low fat, low cholesterol, etc. I substituted whole wheat pastry flour, Splenda for the sugar, used organic pumpkin puree, 3/4 cup of organic unsweetened applesauce, egg substitute for the whole eggs and only 1/4 cup of organic sweet butter. For the frosting I used 4 oz. 1/3 fat organic cream cheese and 1 cup of Splenda. These changes were not only absolutely TO DIE FOR, but brought the calorie count down to a mere 155 calories per cupcake!! AWESOME!! Light yet full of flavor. The spices are perfect! I made a double recipe (with the changes to take to a holiday party and they flew off the table! I didn't tell anyone they were "diet" or "healthy", and everyone raved over them!! I'm sorry, but 2 1/2 cups of sugar for 12 cupcakes is really excessive, imo!!

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These were really good! VERY light and fluffy. Perfect for something quick.

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These were great!
I used a whole can of pumpkin puree just because I didn't want to waste any of it and they were quite tasty!

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I loved these, they were simple enough my husband made them! I will definitely make them again.

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Loved these cupcakes... My 12 year-old granddaughter said this is her favorite cupcake ever. Nice and moist and a perfect blend of pumpkin flavor and spices. The icing flavor is wonderful, but a little thin to pipe althought it stayed on the cupcake. Next time I make them and I will slightly thicken the icing. Great recipe

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This was easy to make and very tasty. My family loved them. I will definitely make them again. Thanks Pat and Gina for a wonderful recipe.

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I doubled the recipe for an office party and the cupcakes were a hit. They liked that the cupcakes had a subtle, not strong pumpkin flavor. I followed the recipe and with the frosting, I used a pinch of salt. There was a lot of frosting left over so if you double the cupcake recipe, you may not need to double the frosting recipe and it could balance out. I left some cupcakes without frosting since there are always a few people who don't like frosting.

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I made the cake into whoopee pies and used the maple cream cheese frosting for filling. I served it at thanksgiving as an appetizer. My family loved them. They were gone in no time and they wanted more. I had to promise them I'd make more for Christmas.

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I tried these and they were great. Nice and fluffy. I do agree that they need a touch more sugar especially since I didnt put a lot of frosting on them. Im going to try to make this into a cake for the holidays.