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Pumpkin Spice Cupcakes
October 28, 2010

After following the top rated reviews I decided to make some of my own personal modifications. The result was the most MOIST, SPICY and DELICIOUS pumpkin spice cupcake I've ever had! First, I definitely replaced the butter for an equal amount of vegetable oil- BIG contributor to the moist factor. Second, I reduced the heat to 350 deg and cooked for 22 minutes, NO MORE! Third, wait for it... I DOUBLED the pumpkin, nutmeg, cinnamon, and cloves. I know it sounds crazy but it contributes to the beautiful deep color I got and the spicy, full flavor. Fourth, I DOUBLED the frosting recipe. I had a bit leftover but when I tried the original recipe AS IS, it was not nearly enough. Fifth, I added an extra egg and did not worry about keeping them at room temperature. Mine came straight out of the fridge. This modified version was STELLAR!

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