"Four stars instead of five because this is the same recipe as the Pumpkin Praline Cake, only minus the praline--and that was the part that made it unbelieveably good. Still, these are excellent; very moist and full of pumpkin and spice flavor. I can't stand BC's Cream Cheese Frosting (sickly sweet--ick), and the cream cheese frosting I make for the Pumpkin Praline Cake is deliberately low on sweetness to cut the super-sweet taste of the praline. These cupcakes, though, are more like muffins--not very sweet on their own. I'd add more powdered sugar to the frosting for these. Just in case anyone is interested, here's how I make homemade cream cheese frosting: 8 oz cream cheese 4-6 TBSP butter (salted) splash of milk and vanilla extract Then add powdered sugar until the taste and texture is to your liking. Also, for pumpkin recipes, I'd add 1/4 tsp nutmeg, 1/4 tsp ground cloves, & 1/4 tsp allspice to the frosting. It adds just a bit of spice, and looks very pretty."