Pumpkin Cupcakes

If you are like me and do not like pumpkin pie, this time of year and the holidays can be a bit disappointing in terms of sweets. Something strange happened the other day...for some reason I got a craving for a fall flavored sweet and decided to try to make pumpkin cupcakes for the first time ever.

This recipe ROCKS! And the maple is a wonderful addition to the cream cheese frosting. As a warning the cupcake recipe makes about 12 cupcakes, but the frosting is enough for 24. :)

Ingredients 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 allspice

2 eggs

1 cup canned pumpkin purée (15 ounces), not pie filling

1/2 cup sugar

1/2 cup light brown sugar, lightly packed

1/2 cup vegetable oil

Ingredients for Frosting

8oz of cream cheese

3 tablespoons of butter at room temperature

3 tablespoons of maple syrup

1-2 cups of powdered sugar

1. Preheat the oven to 350 degrees. 

2. Into a medium bowl mix the flour, baking powder, baking soda, salt, cinnamon, ginger, and allspice. 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  and bake for 20 to 25 minutes, until a toothpick inserted in the center comes out clean. Set aside to cool completely.

4. make frosting: Combine cream cheese, butter and  maple syrup in mixer. I used a whisk to make the frosting more whipped. Next add powdered sugar 1/4 cup at a time until you reach the desired sweetness and thickness.

Frost cupcakes with maple cream cheese frosting.