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How to make it

  • In a large bowl, cream butter and sugar until light and fluffy.
  • Add eggs, one at a time, beating well after each addition.
  • Add pumpkin.
  • Combine the flour, pie spice, baking powder, cinnamon, salt, baking soda and ginger; add to the creamed mixture alternately with buttermilk, beating well after each addition.
  • Fill paper-lined muffin cups three-fourths full.
  • Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean.
  • Cool for 10 minutes before removing from pans to wire racks to cool completely.
  • For frosting, in a large bowl, beat cream cheese and butter until fluffy.
  • Add the confectioners’ sugar, vanilla and cinnamon; beat until smooth.
  • Frost cupcakes.
  • Refrigerate leftovers.
  • Yield: 2 dozen.

Reviews & Comments 5

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    " It was excellent "
    diannehocut ate it and said...
    These are great tasting! 5UP

    Dianne
    Was this review helpful? Yes Flag
    " It was excellent "
    minitindel ate it and said...
    oh my these sound great thank u

    tink
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    " It was excellent "
    aluminum_chef ate it and said...
    These look SO good!!! (love the addition of the buttermilk and cream cheese frosting! My mouth is already watering!) Thanks for sharing! :)
    Was this review helpful? Yes Flag
    " It was excellent "
    debbie919 ate it and said...
    These sound delicious...five forks! And..I love your little kitten avatar, so cute!
    Deb
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    " It was excellent "
    momo_55grandma ate it and said...
    luv pumpkin cupcakes awsome flavor too thanks high5
    Was this review helpful? Yes Flag

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