Recipe | "Pumpkin Spice Cupcakes with Maple Cream Cheese Frosting" by Sue Ready

Cook's Notes: Need a pumpkin fix? Here's the perfect treat to feed your craving. Moist with undertones of spice and so easy to put together with all your favorite fall flavors. Recipe makes 10 cupcakes. Cooking tip-do not over mix batter.

Cupcake Ingredients:

  • Cupcake liners
  • 1 cup all purpose flour
  • 1 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1 tsp. Saigon cinnamon or 2 tsp. regular cinnamon
  • 1 tsp. pumpkin pie spice 
  • 1/4 tsp. salt
  • 1/2 cup vegetable oil
  • 2 extra large eggs, room temperature
  • 1 cup canned pumpkin puree (not pie filling)
  • 1/2 cup sugar
  • 1/2 cup brown sugar
Cupcake Directions:
  • Preheat oven to 350 degrees and place cupcake liners in muffin pan. 
  • Sift dry ingredients and set aside.
  • In a large bowl whisk oil, eggs, pumpkin and sugars.
  • Add the flour mixture to egg mixture. Whisk just until combined. 
  • Use a 1/4 measuring cup and place a heaping 1/4 cup into each cupcake liner. 
  • Bake for 18-20 minutes or until a toothpick comes out clean. 
  • Cool on a wire rack before frosting.
Maple Cream Cheese Frosting Ingredients:
  • 3 oz. softened cream cheese 
  • 2 TB. softened butter
  • 1-1/2 TB. pure maple syrup
  • 1/2 tsp. vanilla extract
  • 2 cups powdered sugar 
  • Milk as needed
  • Optional; 1/4 tsp maple extract 
  • Heath Bits O'Brickle
  • In a mixing bowl beat cream cheese, butter, syrup, extract and powdered sugar.
  • Add in milk as needed for spreading consistency. 
  • Frost cupcakes and decorate sprinkling toffee bits on top.

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