Comments on: Pumpkin Cupcakes

By: Sam Merritt

Sam Merritt — Wed, 24 Sep 2025 02:29:09 +0000

In reply to Alyson. Hi Alyson! You would want to double all of the ingredients. :)

By: Alyson

Alyson — Mon, 22 Sep 2025 17:37:25 +0000

To double this recipe would I double all of the ingredients or only some?

By: Sam Merritt

Sam Merritt — Fri, 29 Aug 2025 14:16:28 +0000

In reply to E. Oh gosh! I am so sorry for the confusion! I just changed the written recipe yesterday because we just filmed a new video for it. Either way works, but I am in the process of updating this recipe and filmed a new video to align with the new way, (which is the written way) which I prefer. The video just doesn't quite match yet.

By: E

Fri, 29 Aug 2025 00:31:37 +0000

Hi, Sam!

I feel like I’m going crazy on this one so please let me know if I’m missing something… but the written instructions and the video aren’t aligning. In the written instructions, step two says to add 1 tbsp of pumpkin spice and 1/2 tsp of cinnamon into the butter. Step three says to add pumpkin spice and cinnamon in the written part but the ingredients list below it doesn’t include it. And in the ingredients list it says to use 1 tbsp (which aligns with step two) but in the video, it says to use 2 tsp and it’s being added to the dry ingredients – not the butter.

Can you please confirm how this should be done? Before I realized this, I had started with step three so added the 1 tbsp of pumpkin spice and 1/2 tsp of cinnamon… haven’t baked them yet, so we’ll see what happens!

By: Sam Merritt

Sam Merritt — Mon, 18 Aug 2025 02:18:09 +0000

In reply to Denise. Hi Denise! I haven't experimented with almond flour here, but I would be hesitant to try it. If you do try it, let me know how it goes. :)

By: Denise

Denise — Mon, 18 Aug 2025 01:54:16 +0000

Can I use almond flour instead of the all purpose flour?

By: Mark

Mark — Tue, 05 Nov 2024 14:33:42 +0000

Not a big deal, but I think the weight for 3/4 cups butter is off by ~5 grams from 1.5 sticks.

By: Sam

Sam — Tue, 29 Oct 2024 10:55:52 +0000

In reply to Taryn. I'm so glad everyone enjoyed them so much, Taryn! :)

By: Taryn

Taryn — Tue, 29 Oct 2024 09:12:44 +0000

Everyone lost their minds for these cupcakes

By: Sam

Sam — Mon, 21 Oct 2024 11:08:26 +0000

In reply to kathryn vasil. Hi Kathryn! That will work just fine. :)

By: kathryn vasil

kathryn vasil — Sun, 20 Oct 2024 11:17:24 +0000

Can you freeze these?

By: Sam

Sam — Mon, 06 Nov 2023 02:03:15 +0000

In reply to Deedee. I'm so glad you enjoyed them so much, Deedee! :)

By: Deedee

Deedee — Mon, 06 Nov 2023 00:20:46 +0000

Thank you again Sam, for another great, tested, and moist cupcake recipe. All of the research that you put into the recipes really shines through in the end product. I froze some of these wonderful cupcakes to keep myself from eating them all.

By: Sam

Sam — Mon, 10 Apr 2023 02:57:22 +0000

In reply to Leanne. Hi Leanne! I recommend whole milk. :)

By: Leanne

Leanne — Fri, 07 Apr 2023 16:14:38 +0000

In reply to Doreen. Hello, what kind of milk is used for this recipe?

By: Emily @ Sugar Spun Run

Emily @ Sugar Spun Run — Tue, 01 Nov 2022 19:31:43 +0000

In reply to Connie Mailand. We're so happy you've been enjoying everything, Connie!! Thanks for the review

By: Connie Mailand

Connie Mailand — Tue, 01 Nov 2022 18:38:07 +0000

Always the best!!! I keep coming back to use Sams recipes for pretty much everything. Your carrot and now these were a hit!!! Thank you!!!

By: PamiSue

PamiSue — Mon, 10 Oct 2022 04:40:14 +0000

My family and friends LOVED these cupcakes. Thank you very much for sharing this recipe with us!

By: Sam

Sam — Sun, 09 Oct 2022 01:12:15 +0000

In reply to patrizia lovisa. Hi Patrizia! Allspice is it's own spice. Unfortunately, it's not a bunch of spices mixed together. :(

By: patrizia lovisa

patrizia lovisa — Sat, 08 Oct 2022 19:33:26 +0000

How can I make allspice? I live in Italy and I can’t find it hear.

By: Emily @ Sugar Spun Run

Emily @ Sugar Spun Run — Sat, 16 Oct 2021 14:14:04 +0000

In reply to Linda John. Hi Linda! You would still use the same amount of puree. As you are probably already aware, you need to use the right type of pumpkin and cook it before using it.

By: Linda John

Linda John — Sat, 16 Oct 2021 13:27:25 +0000

I like to use fresh pumpkin instead of canned, would I use the same amount as in the can? I can’t wait to try!!!

By: Sam

Sam — Mon, 20 Sep 2021 01:05:26 +0000

In reply to Sabrina. Hi Sabrina! A day in advance will be just fine, while they do dry out as they sit (especially in the fridge), they're pretty moist cupcakes and I would feel comfortable making them up to two days in advance. Enjoy!

By: Sabrina

Sabrina — Sun, 19 Sep 2021 22:02:47 +0000

Is it okay to make this recipe a day or 2 in advance? Do you think the cupcakes will still be moist and not dry out?

By: Sam

Sam — Thu, 04 Feb 2021 15:23:31 +0000

In reply to Violeta. I'm glad you enjoyed them, Violeta! I must admit I do love some frosting. :)