Barefoot Pumpkin Cupcakes + Holiday Tour

So I didn’t manage to get supper on the table last night (well, other than a hodge podge of leftovers), but I DID concoct a fabulous dessert: Ina’s Pumpkin Cupcakes with Maple Frosting.  I cannot find the words to convey how yummy these were!!  This would be a perfect addition to an Apple Cider Bar, or a great break from the traditional pumpkin pie on turkey day!!

 

DSC_0373 copy

Pumpkin Cupcakes with Maple Frosting

Makes 10 cupcakes

1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
2 extra-large eggs, at room temperature
1 cup canned pumpkin purée (8 ounces), not pie filling
1/2 cup granulated sugar
1/2 cup light brown sugar, lightly packed
1/2 cup vegetable oil (I used coconut oil)
1/2 cup coarsely chopped Heath bars, for serving (2 1.4-ounce bars)

1. Preheat the oven to 350 degrees. Brush or spray the top of 10 muffin tins with vegetable oil and line them with 10 paper liners.
2. Into a medium bowl, sift together the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg. In a larger bowl, whisk together the eggs, pumpkin purée, granulated sugar, brown sugar, and vegetable oil. Add the flour mixture and stir until combined.
3. Divide the batter among the prepared tins (I use a level 2 1/4-inch ice cream scoop) and bake for 20 to 25 minutes, until a toothpick inserted in the center comes out clean. Set aside to cool completely.
4. Spread the cupcakes with the Maple Frosting and sprinkle with the chopped toffee bits.

Maple Frosting

6 ounces cream cheese, at room temperature
3 tablespoons unsalted butter, at room temperature
2 tablespoons pure maple syrup
1/2 teaspoon pure vanilla extract
2 cups sifted confectioners’ sugar

In the bowl of an electric mixer fitted with the paddle attachment, cream the cream cheese and butter on low speed until smooth. Stir in the maple syrup and vanilla extract. With the mixer still on low, slowly add the confectioners’ sugar and mix until smooth.

DSC_0374 copy

With that, I’ve got to get cracking on this day.  After I down one of those pumpkin cupcakes for breakfast, that is…

xoxo

| Filed under Uncategorized | Tags: , ,

6 thoughts on “Barefoot Pumpkin Cupcakes + Holiday Tour

  1. Oh my goodness! They look delicious! I am making a note of that recipe to try. I actually made one of my many "pinned" recipes so I am on a roll. Looking forward to your home tour. :-)

  2. YUM! I will definitely be baking these; Ina's recipes never seem to disappoint. My feeling is, if you baked these, dinner WAS on the table. Can't wait to see your home tour!

Comments are closed.