Comments on: Pumpkin Cupcakes with Cream Cheese Filling

By: Ashley P

Ashley P — Sun, 27 Sep 2026 19:36:39 +0000

Turns out great every time. My daughter’s favorite. Thank you!

By: Rachel Ballard

Rachel Ballard — Wed, 26 Nov 2025 14:01:37 +0000

In reply to M klemm.

No they don’t–not any more than a cake frosted with cream cheese has to be refrigerated. The sugar in the filling cuts down on the ability for bacteria to grow. They are safe to leave out for several days but you are welcome to put them in the fridge if it worries you. –Rachel

By: M klemm

M klemm — Wed, 26 Nov 2025 13:49:18 +0000

Super moist. Love that it uses avacado oil. One question, with the cream cheese filling shouldn’t it be refrigerated?

By: Rachel Ballard

Rachel Ballard — Thu, 05 Oct 2023 21:23:08 +0000

In reply to Susan. I think you should be able to, yes. Give it a try!

By: Susan

Susan — Wed, 04 Oct 2023 15:30:27 +0000

Can you halve this recipe successfully? I’ve only got 2 cast-iron, 6-cupcake pans so I only want to make a dozen.

By: Jacqueline

Jacqueline — Tue, 23 Nov 2021 22:59:29 +0000

Can’t wait to try the cream cheese filling and the crumble topping. I do cheat and use a spice cake add one 15 ounce can of pumpkin to the dry cake mix and tada I have pumpkin spice muffins!

By: Lorie

Lorie — Thu, 19 Nov 2020 03:47:42 +0000

@Rachel Ballard, AAAAMEN! You go Girl….. with some people it’s always someone else’s fault…. If you’re any kind of a Seasoned Baker or Cook….You use common sense??.

By: Judy Maron

Judy Maron — Sun, 15 Nov 2020 22:01:05 +0000

Found this pumpkin cupcake recipe yesterday and yummy yummy! I did find that timing for baking cupcakes takes 25 minutes not 15 minutes. Other than that go make these cupcakes & enjoy.