These cupcakes encompass all things fall and are the perfect use for those pie pumpkins left over from Halloween. If cooking down pumpkin flesh to make the puree from scratch, be sure to be using baking pumpkins, or the flesh will have little flavor and be stringy.
Pumpkin Cupcakes with Maple Frosting and Toffee Bits
makes 12 cupcakes
For the cupcakes:
1 cup 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 large eggs
1 cup canned pumpkin purée, not pie filling
1/2 cup granulated sugar
1/2 cup light brown sugar, lightly packed
1/2 cup vegetable oil
1 cup toffee bits, chopped
Preheat the oven to 350 degrees. Brush or spray the top of 10 muffin tins with vegetable oil and line them with 12 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 and bake for 20 to 25 minutes, until a toothpick inserted in the center comes out clean. Set aside to cool completely.
Spread the cupcakes with the Maple Frosting (see recipe below) and sprinkle with the chopped toffee bits.
For the frosting:
8 ounces cream cheese, at room temperature
3 tablespoons butter, at room temperature
1/4 cup pure maple syrup
1/2 teaspoon pure vanilla extract
3 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.
Photo from House Beautiful