Prep 20 mins
Cook 20 mins
These are so good and so pumpkiny. Perfect during the fall months!
Make and share this Pumpkin Cupcakes With Cream Cheese Frosting recipe from Food.com.
- 4 eggs
- 2 cups sugar
- 2 cups flour
- 1 1⁄2 teaspoons baking soda
- 1 teaspoon baking powder
- 1⁄2 teaspoon nutmeg
- 2 cups mashed cooked pumpkin
- 1⁄2 cup vegetable oil
- 1⁄2 cup milk
- 1⁄2 cup chopped pecans (optional)
- 1⁄2 cup chopped dates (optional)
- 8 ounces cream cheese
- 1⁄4 cup butter (1/2 stick)
- 1 lb powdered sugar
- 1 teaspoon vanilla extract
- 1 pinch salt
- 3 tablespoons milk or 3 tablespoons cream
- Beat eggs at medium speed with an electric blender until blended. Add sugar, flour, baking soda, baking powder, nutmeg, pumpkin, oil and milk. Stir in pecans and dates if desired.
- Place paper baking cups in muffin pans, and lightly coat with cooking spray. Spoon batter into cups, filling them ¾ full.
- Bake at 350°F for 20 to 25 minutes or until a wooden toothpick inserted into the center of a cupcake comes out clean. Remove the cupcakes from the pan and cool completely on a wire rack.
- Blend softened cheese and butter in mixer. Add sugar and vanilla. Beat in enough milk or cream to reach desired consistency. Frost each cooled muffin with a bit of frosting before serving.
I was told from my daughters boyfriend this was the best cupcake he has ever had! I did find that the icing recipe could be cut in half. As someone who loves pumpkin anything this is a great recipe. My husband also loved these cupcakes and normally doesn't like pumpkin treats because they often have to much spice used in them. All around sucess in my household!
My girls and I liked these, but DH and DS were not convinced. I think it was because they were more dense than they would have liked for a cupcake. Other than that the flavor was good, they baked well and the icing was YUMMY!
AMAZING!! I omitted the flour, and used whole wheat flour instead. I also used pumpkin pie mix, since it's what I had on hand. Finally, to be a tad healthier, I used 1/2 splenda and 1/2 sugar. For the frosting, I had to add about 1/2 lb more confectioner's sugar to make it thick enough to pipe, and for fun, I added orange gel food coloring to a portion of the icing to make it more festive!! a little sprinkle of cinnamon on top, and they were fabulous!!! I had no issues with them cooking through, and the consistency was very cupcake-like. these were like mini pumpkin rolls! Everyone that had one LOVED it!! (I also omitted fruits, because I personally like a smoother texture) :-)