I actually found this recipe online and it was the best cupcakes i have ever had in my life! My family and friends inhaled them! The buttercream that goes with them is to die for and was also the best ive ever had! Not over powering like some ive had in the past.
- Cupcake ingredients:
- 1 1/2 cups flour (i use cake flour)
- 1tsp baking powder
- 1tsp baking soda
- 1tsp salt
- 1 1/4 tsp cinnamon
- 1/2tsp nutmeg
- 1/4tsp ground cloves
- 3 eggs
- 1 cup pumkin puree
- 1/2 cup canola oil
- 1 cup sugar
- Pumkin Pie Buttercream ingredients
1 cup soft butter (I used unsalted sweet cream)
- 3 cups powdered sugar
- 1/4tsp powdered ginger
- 1/4tsp ground cloves
- 1/4tsp ground nutmeg
- 1/2tsp cinnamon
- 1/2tsp vanilla
*pumpkin pie spice can be substituted for all spices*
- Pumkin Pie Cupcake Directions:
1. Preheat oven to 350F.
2. Sift together flour, baking powder, baking soda, salt, sugar, cinnamon, nutmeg, and cloves.
3. In a seperate bowl mix eggs, pumpkin, and canola oil.
4. Combine wet and dry ingredients, careful not to over mix!
5. Bake for 12-22 minutes until toothpick comes out clean.
Pumpkin Pie Buttercream directions:
1. Whip butter until soft and even then add spices while mixing on low.
2. Add powdered sugar slowly, one cup at a time until combined.
3. Beat on medium for 2 mins.
4. Add vanilla and milk if necessary to achieve the right consistency.
I know what I'm going to be making this weekend! Thanks for sharing. :-)
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I'd also like to point out that because the store didn't have pumpkin purée I used canned pumpkin pie mix everytime I've made it and I'm going to continue using it, I don't want to change a thing I did with this recipe!! My friends and family actually fought over them all lol!
I followed the recipe exactly, including pumpkin puree (not pie mix) and it was delicious! One small edit: its 20-22 minutes, not 12-22. I baked mine 20 minutes and they came out perfectly.
How many cupcakes does it make and do you think cream cheese frosting would be good with it?
The first time I made them it made a dozen and a half filling them about half way, the second time I filled them very full for larger cupcakes and made a dozen.
And I haven't tried cream cheese frosting them yet but I do think it sounds yummy!
Can fresh pumpkin be used for this?? I have no idea! I have never tried this before you see.
Yummy! I didn't make any changes to cupcake, but did make changes to frosting. Did 1/2 butter, 1/2 cream cheese.. added a dash of salt, dash of lime juice, only used 2 cups of powdered sugar, and added about a tbls of milk. Very good!
Has anyone tried these with the cream cheese in them, like the self filled method?
I just made these today and I really liked them. I went ahead and filled them with cream cheese mixed with sugar and vanilla. They were very good. I also like the color of the frosting and the way the spices show through. I did add another cup of sugar and half a stick of butter flavor crisco to the frosting. I think I'll add cream cheese to the batter next time to see if it adds moisture to them because they were a little dry and I did 20 min. on the baking. Thanks for this yummy recipe.
This is a delicious recipe. I tried this recipe and another one that was posted and this one was more moist than the other. The frosting came out to thick for me, but it still tasted great. I'm going to try nicciacker's modifications. Thanks for the recipes!
I'm so glad everyone enjoys these as much as I did! I can't wait to try them with the cream cheese frosting!
I made this recipe as a 9" cake and found it to be like pumpkin bread with frosting on it. I served it at a dinner with guests along with another cake and everyone agreed it didn't have the crumb, consistency, or taste of cake. Would work nicely for a quickbread recipe.
Has anyone substitute the spices with pumpkin pie spice? if so how much do you use? Can't wait to try these out, I'm thinking a new desert for Thanksgiving dinner.
I use pumpkin pie spice. I use the same measurements for each spice it tells you to add I just use pumpkin pie spice instead.. If that makes sense XD they have always come out great for me!
These sound yummy, I will definitely be trying these next week...and someone already asked but I didn't see a reply, but has anyone used fresh pumpkin for this recipe...I was going to cook up a pumpkin this week....
ohh this sounds delicious...been looking for a good pumpkin pie cupcake recipe to try this year. 1 question...can I substitute the canola oil for veg oil?
I've used veg oil because I dont have canola oil. Worked fine for me!
I made these and brought them to work and I've gotten nothing but awesome compliments. Thanks for posting.
I doubed the recipe so I could use the whole can of pumpkin. and had to use 1/2 egg whites so I could finish a carton in the fridge, and they are wonderful! This batch made 2 and 1/2 dozen. Thanks for the recipe.
This is my pumpkin bread recipe :) It's one my mom used for years!! Cupcakes now with it.. should be awesome! (as my bread never gets a chance to cool off completely before eaten all gone!)
made these today and they were very good. I added a small package of Jello pumpkin pie pudding and 2 Tbls. of milk, they were very moist!! The frosting is a little sweet for my taste so i may try them with a cream cheese frosting next time. : )
I added 1 tbsp of molasses to the batter and 1 tsp to the icing as well as brown sugar to both...yum!
Wow! I've been on the lookout for a good pumpkin recipe for some time now, and I've finally found it! I'll definitely be making this one every fall from now on. I am married to a first-class food snob, and even he said they were the most delicious cupcakes he'd ever had. I also recently made some for a friend, who shared them with our pastor, who who loved them so much he immediately tracked my friend down to find out where they'd come from. And then the pastor immediately called me and ordered ONE THOUSAND of them for an upcoming church celebration!
I only made two small changes - I add a small package of pudding to the dry ingredients, and I prefer bringing the amount of ginger in the buttercream down to just 1/8 tsp. But this recipe is just great even without the changes. The recipe alone makes about 1 dozen cupcakes. But I recently had a couple of different events to take them to and made different sized cupcakes out of a single batch (9 regular and about 12 or 14 minis). I also made a loaf of pumpkin bread with it last night (one batch was just the right amount), which turned out great. Just bake it for 40 or 50 minutes.
These are delicious! Very good!
Maybe this is a dumb question, but I follow recipes not make them! lol. Is this a Cake pumpkin cake it a pumpkin pie in a cupcake?
These are amazing!!! Then put them in your car to deliver, your car smells awesome for the rest of the day! LOL. Thanks for posting this, it has become one of my favorites!!!
Is this just for cupcakes and bread or is this a cake recipe? I am wanting cake. Can this be stacked and/or carved?
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