PSL10. Thank you, Starbuck's, for officially opening Pumpkin Spice Season. Who knew we'd ever see such a frenzy over coffee? I admit I have indulged ......and indulged again. Loooove that pumpkin spice latte!
Well, anyway let the holiday baking begin, woohoo!! These pumpkin cupcakes with maple cream cheese frosting are a big hit with my panel of taste testers. I made them for a Halloween gathering several years ago and they have become a staple now. These are not fussy cupcakes, 'cuz who needs that?! They are very easy and quick to make and they stay moist and flavorful for a couple of days. In fact, I think they become better and more spicy the day after baking---yum!
Yield = 12 cupcakes
1C flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
1/2 tsp ginger
1/2 tsp nutmeg, fresh ground
2 eggs
1C canned pumpkin
1/2C sugar
1/2C brown sugar
1/2C veggie oil
1 tsp vanilla extract
Heath Toffee bits for garnish
1. Combine flour, baking powder, baking soda, salt, cinnamon, ginger and nutmeg (I grind my nutmeg fresh. It makes a huge difference I swear!).
2. In larger bowl combine eggs, pumpkin, sugar, brown sugar, oil and vanilla.
3. Add flour mixture to wet ingredients and stir until just combined. Be careful not to over mix--they'll get tough if you do.
4. Bake at 350 for 20-25 minutes.
5. Pipe maple frosting (see below) onto cooled cupcakes. Sprinkle with Heath toffee bits for garnish is desired.
MAPLE FROSTING
6 ounces cream cheese, room temperature
3 tbl butter, at room temperature
1 1/2 tsp maple extract
2C confectioners sugar
1. Beat cream cheese and butter until fluffy. Add maple extract and confectioners sugar and beat until smooth. You can add more or less to suit your tastes in flavor and consistency.
Enjoy!!
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