Pumpkin Pop Cupcakes

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Fantastic! I used fresh sugar pumpkin, added coriander, nutmeg, cloves, and allspice, and took away the crust and made a caramel maple frosting with one of those frosting creations things. They're fabulous! Moist and pumpkiny and spicy-- they taste like fall!! I made mini cupcakes and my baking time was 15 minutes. They're a hit even amongst anti pumpkin crowds!

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I made these cupcakes for my daughters fall fair bake sale and they were a huge hit!!! Absolutly delicious :

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These were great! Had many request for them. The only thing I changed was instead of using graham crackers for crust and topping, I used ginger snaps. Cut the sweetness just perfectly. YUM, Soooo good!!!!

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Loved these cupcakes and everyone else who tried it loved them. Only change was that instead of butter for the cupcakes, I used coconut oil. Also, didn't have maple extract, so I used maple syrup.

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I didn't use the graham cracker crust either. I switched the buttercream for a cream cheese based frosting, adding maple extract and about two tablespoons of pumpkin. The cake was wonderful! The perfect balance of flavors and it was really airy. I am very pleased with this one.

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I didn't use the graham cracker crust, or the maple buttercream. Instead I used my maple cream cheese frosting. The cake is spiced perfect, not to strong. It is moist and not too dense. I loved it!

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This cupcake has all the flavors of fall! Awesome!!! Very rich and moist!

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I think if this recipe won the Cupcake War the loosers must have really been bad. The recipe is poorly writen (1 1/2 ? flour, 2 kinds of sugar was called for but recipe didn't say which to use where etc. The cupcakes were dry and did not taste good. Didn't bother to make the frosting, it would have had to be some really good frosting to save those cupcakes. Dogs gave them 5 stars.

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delicious, for frosting if using imitation maple flavoring, double it & add 1 t vanilla, or use maple syrup