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  1. Well…I must admit, you had me at “cream cheese frosting.” 🙂 This is the best time of year for baking and trying out new Fall recipes. I usually keep a can of pumpkin puree on hand starting in early September, that way, when we have our first cool snap, (which for us means anything below 90 degrees), I’m ready to bake. Thanks for sharing this!

  2. I think I gained weight reading this recipe. 🙂 I have ALWAYS added cinnamon to my pumpkin pie recipe, and well, anything pumpkin. I was excited to see the cinnamon added to the cream cheese frosting. I think I will try to make this recipe this weekend. 🙂 Thanks for sharing! I’m “pinning” this too. 🙂

    1. Some of the instructions got cut off, sorry about that! 20-25 minutes or until an inserted toothpick comes out clean.

  3. Waiting for these to come out of the oven right now! The batter tastes absolutely amazing; it’s so similar to the taste of pumpkin pie. I’m in love! Thank you for this awesome recipe!

    1. It depends on how much you fill the cups- it’s supposed to make 24, but I somehow rarely get that second dozen 😉

  4. ugh… I need to edit my comments lol!
    That is…. *of cream cheese :p
    What is the total amount of cream cheese ? :p

  5. 5 stars
    Found this recipe on Pinterest and just made it for my family for Canadian thanksgiving! They were so so so delicious… very reminiscent of a small pumpkin pie 🙂 they were moist and light and fluffy! 10/10 – everyone loved them!

  6. Hi if i were to lessen the sugar by half..would it effect the overall results or just the sweetness factor? i was thunking about less granulated sugar because i know brown sugar gives flavor.

    1. Hi Trisha, I’ve never tried to lessen the sugar, so I could not speak for the results. It very well could impact the actual recipe because brown sugar is denser than granulated. But yes, it would give a different flavor.

  7. 5 stars
    Hi there, I found this recipe on Pinterest and followed it exactly and they turned out so yummy! I am officially a fan of Pumpkin Spice! I took them to a pot luck Halloween get together and they were a hit! Thank you for a wonderful Fall recipe, will share with friends & family.

  8. Hi, Erica!

    I always use salted, but it’s a preference thing. I think you are “technically” supposed to always bake with unsalted, but I prefer the flavor with salt!

  9. 5 stars
    Hello, I made this recipe and it was great! If I wanted to make a Cake instead of cupcakes would everything including bake time be the same?

    1. A cake may take a bit longer to bake, depending on the size- I would recommend checking after 25-30 minutes to see if a toothpick inserted in the middle comes out clean.

  10. 5 stars

    I just made this cupcakes and they are so yummy! I have a lot of frosting left over is it possible to freeze it?

    1. I have never tried freezing it- but I can imagine it would be fine! You may have to add cream to soften when you thaw it.

  11. 5 stars
    I’ve made these twice now!!! They are delicious and moist!! Everyone loves these, and they are easy!!

  12. 5 stars
    WOW!! These are absolutely amazing!! I made them for my daughters birthday and everyone raved about them. Will definitely be making these again…and again :). Thank You!

  13. I would like to make mini cupcakes with the recipe. What do you suggest for baking time? Maybe half the time of the original recipe?

    1. Yes, probably about half! I’ve never done this specifically, so you’ll have to keep a close eye and check them early on with a toothpick.

  14. Do you think having a standing mixer is a requirement for this recipe?

    I’m on attempt number two and they just don’t want to rise or bake all the way through for me!
    They still taste really great, but even gentle mixing wasn’t coaxed them to bake up. Any advice? Thank you!

    1. Hi, Dana! No, I’ve made these without a stand mixer many times. I would check your baking powder (or self-rising flour if you went that route). Sometimes it can lose its potency even before expiration.

  15. 4 stars
    Moist and delicious, and that cinnamon icing really makes them special. I made these as minis, and found that half a batch of frosting (though with the full 2 t of cinnamon!) was plenty for a nice swirl on top of each one, without overpowering the cake. Thanks for a delicious recipe.

  16. I’m wondering if you’ve ever made a filling for inside the cupcake with this recipe. If so, what flavor might you suggest?

  17. 5 stars
    These are absolutely amazing! I have people begging me to make the again and again. I only used 3/4 bag of powdered sugar to make the frosting less sweet. Thank you for the awesome recipe!

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