Perfect Pumpkin Cupcakes

Let me preface this by saying that I am not wildly crazy about everything pumpkin. I do like the pumpkin cream cold brew at Starbucks and I enjoy a slice of pumpkin bread with chocolate chips. But if I could only eat one pumpkin thing for the rest of my life, it would be these pumpkin cupcakes with maple frosting! They are absolutely delicious and I plan to serve them again at Thanksgiving.

Pumpkin Cupcakes with Maple Frosting

Makes 10-12 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 have also used applesauce and coconut oil- both turned out fine)
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.

SOURCE: Ina Garten Foolproof (favorite cookbook ever)
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I also like that this recipe makes only 10-12 cupcakes. I no longer need two dozen sitting around tempting me. :-)

Two more sleeps till Halloween! Whit’s costume delivery kept getting postponed until we found out yesterday it wouldn’t be due to arrive until November 4. John still doesn’t have a plan either. Time to get cracking.

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