This has been a great couple of days – first off, I received my copy of Dorie Greenspan’s new cookbook, Around my French Table a couple of days ago (Weeeeeee!!), yesterday was the first official day of Autumn, and today I celebrate 4 years of marriage to the man of my dreams (happy anniversary Sweetie! I love you!!!). What a great week!! Also, I was lucky enough to find four cans of pumpkin at the grocery store the other day! Hallelujah!!! So naturally, the only logical thing to do was make pumpkin spice cupcakes! Yippee!! My awesome new boss/coworker, Albert asked if I’d be willing to make cupcakes for the 4th and 5th period girls’ choirs last week. And of COURSE I said yes, those girls are all totally sweet and fun! Albert pretty much let me pick what to make, but he did request these pumpkin cupcakes with cream cheese frosting as well. Done and DONE!

Let me just tell you: these are SO delicious! So moist and fluffy with just the right amount of spice; and the tangy cream cheese frosting really completes the whole cupcake. A winner, for sure! I LOVED these and so did the girls- I made these along with my Perfect Chocolate Cupcakes and the pumpkin ones were the first to disappear! I can’t wait to make these again- they’re the absolute perfect Fall cupcake, hands down!

Spiced Pumpkin Cupcakes
-Martha Stewart’s Cupcakes
*Makes 32 cupcakes

4 cups cake flour (not self-rising), sifted
1 teaspoon baking soda
1 Tablespoon + 1 teaspoon baking powder
1 teaspoon salt
2 teaspoons ground cinnamon
1 Tablespoon ground ginger
1 teaspoon freshly grated nutmeg
1/4 teaspoon ground cloves
1 cup (2 sticks) unsalted butter, room temperature
2 1/2 cups packed light-brown sugar
4 large eggs
1 cup buttermilk
1 1/2 cups canned pumpkin (not pie filling)
cream cheese frosting (recipe below)

Preheat oven to 350°F. Line standard muffin tins with paper liners. Sift together flour, baking soda, baking powder, salt and spices.

With an electric mixer on medium-high speed, cream butter and brown sugar until pale and fluffy. Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Reduce speed to low. Add flour mixture in three batches, alternating with two additions of buttermilk, and beating until just combined. Add pumpkin; beat until just combined.

Divide batter evenly among lined cups, filling each three-quarters full.
Bake, rotating tins halfway through, until golden brown, 15 to 18 minutes. Transfer tins to wire racks to cool 10 minutes; turn out cupcakes onto racks and let cool completely. Cupcakes can be refrigerated up to 3 days in airtight containers.

Frost with cream cheese frosting and top with Fall-themed sprinkles, if desired.

Cream Cheese Frosting

-Dorie Greenspan’s Baking from My Home to Yours

8 ounces cream cheese, room temperature
1 stick unsalted butter, at room temperature
3-4 cups confectioners’ sugar, sifted
1 tablespoon fresh lemon juice
1/2 teaspoon vanilla extract

Working with a stand mixer, preferably fitted with a paddle attachment or with a hand mixer in a large bowl, beat the cream cheese and butter together until smooth and creamy. Gradually add the sugar (start with 2 cups, then gradually add more until you get the desired consistency. It needs to be thick enough to spread or pipe) and continue to beat until the frosting is velvety smooth. Beat in the lemon juice and extract. Refrigerate until needed.

And lastly, I just wanted to thank you all for your sweet comments, votes and support throughout the Project Food Blog competition so far. It means so much to me to have your support and encouragement – really. Voting ends tonight (I think at 6:00…maybe), so if you haven’t had a chance yet, I’d love your support! Thanks again, for being such wonderful readers! I love you all! 🙂 And now, I must rush off and get ready for my dinner date with a VERY handsome fella!



  1. Lovely cupcakes, and just in time for fall baking. Happy Anniversary!


    Comment by Betty @ scrambled hen fruit — September 23, 2010 @ 6:29 PM

  2. You did a fantastic job on these photos! They’re beautiful!


    Comment by June g. — September 23, 2010 @ 6:37 PM

  3. I’ve been making this recipe for a few years and like Albert, these are favorites of many of my friends! I use Martha’s Shiny Cream Cheese frosting recipe but being a Dorie fan, I’ll have to try this one next time! It will be interesting to see what the lemon does to the frosting.

    Your photographs are lovely, I’ve had your site bookmarked for some time now and always enjoy your postings. Thanks for all you share and Happy Anniversary!


    amy Reply:

    Thank you, June and LaJuana!!!


    Comment by LaJuana — September 23, 2010 @ 8:34 PM

  4. These look wonderful and your pictures are beautiful. Happy Anniversary!


    Comment by Mother — September 23, 2010 @ 9:21 PM

  5. Everything with pumpkin brings a big smile to my face…so happy this season is here. I’m definitely adding this recipe to the many list of “pumpkin” foods to eat and make. lol I can’t wait to see the next round for Project Food Blog, GOOD LUCK!


    Comment by Krystal R. — September 24, 2010 @ 9:56 AM

  6. Thank you so much, Krystal!!!


    Comment by amy — September 24, 2010 @ 10:09 AM

  7. I love pumpkings and pumpkin-flavored treats! These cupcakes are gorgeous!


    Comment by Jen @ How To: Simplify — September 24, 2010 @ 11:47 AM

  8. Thank you very much, Jen!! 🙂


    Comment by amy — September 24, 2010 @ 11:51 AM

  9. These look really yummy! I may have to try them this weekend. 🙂


    Comment by Melissa — September 24, 2010 @ 12:16 PM

  10. Awww – Happy Anniversary. Wish you and your hubbie many more years of wedded bliss. And yes – these cupcakes are AMAZING. They are my favorite pumpkin ones to make. Love the spice, fluffiness and how great the cream cheese frosting goes with them.


    Comment by Eliana — September 24, 2010 @ 12:27 PM

  11. You take really creative and cute photos! Sounds like this would be really delicious… Except I don’t eat cooked foods anymore. Have you ever tried making raw desserts?


    Comment by Raederle Phoenix — September 24, 2010 @ 3:15 PM

  12. Thanks Raederle – I’m not really a “raw” kind of person, but I’m always open to trying new things. Maybe one of these days I’ll give it a whirl!


    Comment by amy — September 24, 2010 @ 3:19 PM

  13. These look scrumptious! I love how you paired them with those adorable little pumpkins!


    Comment by Lindsey @ Hot Polka Dot — September 24, 2010 @ 4:12 PM

  14. Oh my gosh, I love pumpkin ANYTHING! I’ll have to try that recipe ASAP!


    Comment by Kathryn — September 24, 2010 @ 4:37 PM

  15. Oh, those look perfect. And the photography is, as always, gorgeous! You just can’t go wrong with a Martha Stewart cupcake.

    Congrats on making it to the next round of PFB, and Happy Anniversary!


    Comment by delishliving — September 24, 2010 @ 6:33 PM

  16. Thank you so much DL! 🙂


    Comment by amy — September 24, 2010 @ 7:26 PM

  17. Your pictures are so lovely! But I think glitter pumpkins will improve anything. Congrats to you on advancing as well. I didn’t get to your blog in the first round, but I’m definitely looking forward to your second entry!


    Comment by sweet swallows — September 25, 2010 @ 10:19 AM

  18. I’m such a dumbdumb. I totally saw you in the first round, commented and voted. I guess I looked through too many blogs and my mind is mush. the rest of my comments stand!


    Comment by sweet swallows — September 25, 2010 @ 10:21 AM

  19. Your pics are great! Guess I’ll be making my Pumpkin Party Roll in a couple of months. There’s nothing better than pumpkin, cinnamon, and cream cheese! By the way, happy anniversary! Love you!


    Comment by Aunt Josie — September 25, 2010 @ 2:15 PM

  20. OMG Amy! These cupcakes are DARLING! I’m going to lend my support to you for PFB–the more, the merrier!


    Comment by Spicy Green Mango — September 27, 2010 @ 5:43 PM

  21. I made these last week and they were a lovely fall treat. The intense spice from the cupcake plays nicely with the cream cheese frosting.

    Only thing…I couldn’t find any fall colored sprinkles so I thought, hey, wouldn’t it be cute if I stuck a candy corn in the center? It WAS cute…but the following morning as I grabbed them to take to work the food coloring from the candy corn had “bled” all over my cupcakes!! Not quite what I had intended… 🙂


    Comment by Jennifer — October 19, 2010 @ 2:34 PM

  22. I’m so glad you enjoyed them, Jennifer! Sorry about the ‘bleeding’ candy corn- that happens to me a lot, actually! I always just decorate the day I’m serving them to avoid that.


    Comment by amy — October 19, 2010 @ 3:15 PM

  23. Hi Amy! I was wondering…u think I could substitute fresh pumpkin puree for canned pumpkin?? You think they will turn out the same?I live in Greece and cant find canned pumpkin!


    amy Reply:

    Sure Helen! That would work just fine! Let me know how they turn out! 🙂


    Comment by Helen — October 27, 2010 @ 7:21 AM

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