Description
Moist, spiced pumpkin cupcakes topped with a velvety maple-infused cream cheese frosting. A perfect balance of earthy pumpkin and sweet maple flavors.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1 cup pumpkin puree
- 1/2 cup vegetable oil
- 3/4 cup brown sugar, packed
- 2 large eggs
- 1 tsp vanilla extract
- 8 oz cream cheese, softened
- 1/4 cup unsalted butter, softened
- 2 cups powdered sugar
- 3 tbsp pure maple syrup
- 1 tsp vanilla extract (for frosting)
Instructions
- Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
- In a medium bowl, whisk together flour, baking soda, salt, cinnamon, nutmeg, and cloves.
- In a large bowl, beat pumpkin puree, oil, brown sugar, eggs, and vanilla extract until smooth.
- Gradually stir the dry ingredients into the wet ingredients until just combined. Do not overmix.
- Divide batter evenly among the liners, filling each about 3/4 full.
- Bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean.
- Allow cupcakes to cool completely on a wire rack.
- Beat softened cream cheese and butter together until smooth and fluffy.
- Add powdered sugar, maple syrup, and vanilla extract. Beat on low then high until stiff peaks form.
- Pipe the frosting onto the cooled cupcakes and garnish with a sprinkle of cinnamon or a pecan half.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American