Pumpkin Cupcakes

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it turned out to be a big mess up we made it into a muffin to design and made a patty into a patty bottom the icing was great

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This recipe is great. Just the right thing to top of your thanksgiving dinner. Added pumpkin pie spice to the cake, icing is great.

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i have been making a version of these for years. I use spice cake mix and add the specified ingredients. I add an extra egg and one 15oz. can of pumpkin. I use canned cream cheese frosting with a tablespoon of pumpkin. yummy!

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I made it with Duncan Hines Deluxe Moist Classic Yellow cake, it is actually the only cake (other then the icecream kind from carvelthat I enjoy.
It was amazingly flavourful and moist - thanks Sandra!

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The cakes were good but took more than double the time indicated to cook. The icing was ghastly. It was sickenly sweet, and as written not able to be poured onto the cakes. I added another half cup pumpkin to get it to the right consistency but when I tasted it it was so awful I poured it down the drain. I am going to just serve them dusted in powdered sugar.

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FANTASTIC!! I followed reviewer's suggestions and increased pumpkin to one cup. And they took twice as long to cook..not sure how they could possibly cook in 12 min..mine took 24 min. But they were moist and wonderful..I didn't bother with the icing since they are SO sweet. Will make again!

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One word to describe these - Disaster! I added a whole can of pumpkin and several tablespoons of water in order to get it liquid enough that my mixer didn't bind up. They didn't cook well, even after 20 minutes. They were super doughy and didn't rise like a cupcake. So I was left with a ball of dough in a huge paper cup. I followed the recipe exactly. When I cut them apart they appear fluffy and cake like, but when you eat them they become dough in your mouth and stick to my teeth. Lets just say I won't be serving them on Thanksgiving!

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I gave this recipe a five stars after I made some adjustments to it. I tested the original recipe, but only baked two cupcakes in my normal cupcake pan, to see how they tasted. I had to bake them about 25 minutes to be done, and they weren't anything special. Then I read some of the reviews and added a beaten egg and a couple of shakes of these spices to the batter: cinnamon, ginger, nutmeg, and cloves. I baked them for 25 minutes and got 17 cupcakes altogether. They were delicious. I think I will use vanilla butter cream frosting instead of the glaze to finish them off for tomorrow's dinner.

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Very tasty and moist. Easy. Will use a vanilla frosting for the kiddos, though.

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OK For me the time and amount of Pumpkin where off. I used about 1 cup of Pumpkin for the cake. I also used a regular cupcake pan. It makes 12 good size cupcakes. Baking timne was way off too. I cooked for 23 minutes before the knife was clean. Dough was thick. The cakes was very good judging from my kids reaction.

They were not crazy about the glaze. so I whipped up some vanilla/butter frosting which went really well with the cakes. those with a glaze went over better with adults and smelled like pumpkin pie. I dipped the tops of the cupcakes to 'seal' the cake with the paper. I think this worked well.