Pumpkin Cupcakes > Pumpkin Pie

At the risk of being shamed off of the internet, I abhor pumpkin pie. There… I said it! If you are feeling lackluster about pumpkin pie, or just want to change things up in this wildly unusual year, try these pumpkin cupcakes at your Thanksgiving Feast! In this house, pumpkin cupcakes > pumpkin pie every day of the year.

Pumpkin Cupcakes with Maple Frosting

Makes 10-12 cupcakes (I spread the batter out to make 12 and they are perfectly sized)

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.

I use THIS tool for icing all of my cupcakes, with the large star shaped attachment. I’ve had mine for 18 years, but this is the newer version.

SOURCE: Ina Garten Foolproof (favorite cookbook ever)
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Since John’s birthday is on Thanksgiving this year, we will be enjoying chocolate birthday cake with our meal. Knowing this, I made these cupcakes early. John happened to have a few friends over and they gobbled them up! So, these are mom and teen approved. :-)


5 thoughts on “Pumpkin Cupcakes > Pumpkin Pie

  1. These look delicious and I also don’t like pumpkin pie! I need to make these—I bet my kids would like them, too. Happy Thanksgiving!

  2. I might have to try those! I detest pumpkin pie also. My grandfather was a chef and growing up for Thanksgiving, he only made traditional desserts, pumpkin and mincemeat pies. Needless to say, neither of those really appeal to children, so we wouldn’t eat dessert! I do love pumpkin muffins, so I’m sure I would like pumpkin cupcakes.

  3. Your son and I share the same birthday. While I love pumpkin pie and will be making it, we will also be having ice cream cake to celebrate.

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