The recipe is straightforward, easy, and uses common ingredients. The cupcakes crown nicely, and I love that I can make it easily in the morning (both times before work), and it tastes fantastic! I've adapted the recipe a little, and I've made my comments in italics.
Note: I saw a blogger who substituted maple extract for maple syrup, and you couldn't even taste the maple flavor- at all. Luckily, I found maple extract and wow! The maple frosting really adds to this recipe, and gives it a nice maple coloring to the frosting. I would highly recommend purchasing maple extract for this recipe. The frosting made too much for the number of cupcakes, so I'd reduce the frosting amount by 30% (which I've made the adjustments in italics below).
I hope you love this recipe as much as I have, and it is perfect for Thanksgiving :)
Pumpkin Cupcakes with Maple Frosting
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp kisher salt
- 1 tso ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp ground ginger
- 2 extra-large eggs, at room temperature (I used large eggs)
- 1 cup (8-oz) canned 100% pumpkin puree (not pumpkin pie filling)
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar, lightly packed
- 1/2 cup vegetable oil
- 1/2 cup coarsely chopped Heath bars, for serving (I used 1 bar and had enough to top)
- 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.
- 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.
- 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. (Mine baked in 24 minutes.) Set aside to cool completely.
- Spread the cupcakes with the Maple Frosting and sprinkle with the chopped toffee bits.
- 6 ounces cream cheese, at room temperature (I'd recommend 4-oz)
- 3 Tbsp unsalted butter, at room temperature (I'd recommend 2 Tbsp)
- 1/4 tsp maple extract
- 1/2 tsp pure vanilla extract
- 2 cups sifted confectioners' sugar (I'd recommend 1.5 cups)
- 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 flavoring and vanilla extract.
- With the mixer still on low, slowly add the confectioners' sugar and mix until smooth.
Adapted from Ina Garten