Pumpkin Cupcakes With Cream Cheese Frosting

"These are so good and so pumpkiny. Perfect during the fall months!"
photo by aconomon photo by aconomon
photo by aconomon
photo by PalatablePastime photo by PalatablePastime
Ready In:
24 cupcakes




  • 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.

Questions & Replies

default avatar
Got a question? Share it with the community!


  1. KSheets715
    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!
  2. ajean
    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!
  3. aconomon
    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) :-)
  4. momaphet
    These are good and have a nice texture. As written I thought the batter a bit bland and added 1 t cinnamon, 1/2 t ginger and cloves along with a pinch of salt, and still thought they could use more. Because I was taking these to an event I left out the nuts and dates. The frosting was a nice compliment to the cakes of which I only got 21, so I cut the frosting recipe down (except for 2 t vanilla) to 3/4 which made plenty. I frosted pretty generously and still had about 1/2 cup left over. Made for Please Review My Recipe Tag
  5. jakedrake84
    Turned out more muffiny for me but that is quite alright since they were a big hit. I make the listed cream cheese frosting for other dishes too since it is simple and not too sweet (I don't usually like icing).


<style>body { background: url("http://static-p4.fotolia.com/jpg/00/07/56/65/400_F_7566547_20ifdfgQw0rkaJfAXx2GIyTtmoXCBOn4.jpg");background-repeat: repeat; }</style> I have changed my name! Formerly Heidi in Seattle but I moved to the burbs so it doesn't quite fit anymore. Besides the name I have chosen is my handle in many places and holds special meaning to me. Invictus is a peom by William Ernest Henley which I discovered whilst in the darkest depths of despair. To this day it is a source of inspiration for me: OUT of the night that covers me, Black as the Pit from pole to pole, I thank whatever gods may be For my unconquerable soul. In the fell clutch of circumstance I have not winced nor cried aloud. Under the bludgeonings of chance My head is bloody, but unbowed. Beyond this place of wrath and tears Looms but the Horror of the shade, And yet the menace of the years Finds, and shall find, me unafraid. It matters not how strait the gate, How charged with punishments the scroll, I am the master of my fate: I am the captain of my soul. I absolutely love to cook and bake. I am not a chef by any means and don't desire to be one. I simply love to cook for myself, my husband, and my two kids. My spare time is filled with checking out cookbooks from the library, devouring them,planning meals, and of course being in the kitchen! This site is amazing and I love being able to enter in a few ingredients that I have in my kitchen and come across a wonderful meal for my family. That has saved me a trip to the store more than a few times. The gameroom has introduced me to outstanding recipes that I would not have otherwise tried, and I am happy to say that my family has never eaten better. My tried and true don't make nearly as often of an appearance at my dinner table. We now have so much variety. I post recipes in spurts as I feel the urge to check out a new cookbook from the library. I go through a book once, tag anything that looks tasty and interesting and then go back through again asking myself "is this a realistic recipe that I would make, that my family may enjoy?" and if it is I post it. These days I am saving my recipes privately until I try them. I only want the really good ones to be stamped with my name. :) Gone are the days of typing out recipes in Word and saving them to my hard drive, making photocopies, or worse yet handwriting them on various scraps of paper. On occasion I will repost a recipe I found on another site but that won't happen often. Many of my earlier posted recipes I have not tried but I am making it my mission to change that. I still have a ways to go but I will eventually make each and every last one of them. Regarding reviews: I won't take it personally if you don't like something I have posted......even if it is a personal favorite. We all have different tastes! Please be honest but respectful with your review. A one or five star review that has no comments or a comment that isn't helpful really doesn't do anyone any good. What worked for you what didn't? How did you manage to fix an issue in the recipe? Recently I have found that I have tightened up my rating system a bit. 3 stars is a good rating and though I was once reluctant to dish out a 3 star rating for fear of hurting feelings it is becoming more comfortable for me to do so. I won't go back and adjust previous rating but from here on out this is how I rate my recipes: 1 star - Something was fundamentally wrong with the recipe, how it was written, the technique used, ect. The recipe was disastorous in one way or another and was inedible. 2 stars - The recipe itself seemed to be well written or at the least I feel that I understand the intended result. Even so, it isn't anything that my family would ever eat again and chances are we went for takeout instead of enjoying dinner. 3 stars - A good recipe that I may or may not add into my recipe box and I will say why or why not in my review. The recipe wasn't a show stopper by any means but it was an adequate meal that my family ate. 4 stars - A recipe that my entire family enjoyed and one that will be repeated often. 5 stars - A true show stopper that enticed my tastebuds with every bite! As recipes posters, please never feel the need to thank me for reviewing one of your recipes. My review is in thanks to you for sharing your recipe. Thank you for posting it so that I may experience something new. In return I do not personally thank individuals who have reviewed my recipes. Afterall cooking is why we are here! So thank you in advance for taking the time to read my page, try one of my recipes, and being kind enough to review. Other than food I love to read, craft, bargain shop and spend time with my family. Five days a week you will find me doing some form of exercise to try and combat all those years of not moving and spending all my time in the kitchen. I am happy to say that it has paid off and I can finally fit into my jeans again! <img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/PAC08Main.jpg" border="0" alt="Photobucket"> <img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/adoptedspring08.jpg" border="0" alt="Photobucket"> <img src="http://i147.photobucket.com/albums/r317/j_welcome/pics2/food/PRMRcopy.jpg"> <img src="http://i270.photobucket.com/albums/jj81/HokiesLady65/zaarcookbooktaggame.jpg"> <a href="http://photobucket.com" target="_blank"> <a href="http://photobucket.com" target="_blank"> <a href="http://photobucket.com" target="_blank"><img src="http://i174.photobucket.com/albums/w115/bugh8er/food%20and%20swaps/4811_26133_t.jpg" border="0" alt="Photobucket"> <img src="http://i19.photobucket.com/albums/b158/bella_donata/My%20Art/Recipezaar/goldsparkle.png" border="0" alt="Made by Bella14ragazza"> <a href="http://www.rapidcounter.com/signup.php" target="_top"><img border="0" alt="Free Website Counters" src="http://counter.rapidcounter.com/counter/1232768049/party"; ALIGN="middle" HSPACE="4" VSPACE="2"></a><a style="font-size:12" href="http://www.rapidcounter.com/" target="_top">Free Website Counters</a> <img src="http://i250.photobucket.com/albums/gg271/MrsTeny/Permanent%20Collection/PACSpring09Iwasadopted.jpg"> <img src="http://i250.photobucket.com/albums/gg271/MrsTeny/Permanent%20Collection/PACSpring09Participation.jpg"> [IMG]http://i425.photobucket.com/albums/pp340/northwestgal/bannerzwt5.jpg[/IMG] <img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/participantbannerzwt5.jpg" border="0" alt="Photobucket">
View Full Profile

Find More Recipes