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Pumpkin Spice Cupcakes & Maple Frosting

Course Dessert
Prep Time 15 minutes
Servings 12 cupcakes

Ingredients

  • 1/2 cup vegetable oil
  • 1 cup all-purpose flour
  • 1 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1 tsp. cinnamon
  • 1/2 tsp. ginger
  • 1/2 tsp. nutmeg
  • 1/2 tsp. salt
  • 2 Lg. eggs, at room temperature
  • 1 cup canned pumpkin puree (not pie filling)
  • 1/2 cup granulated sugar
  • 1/2 cup light brown sugar, lightly packed

Maple Frosting

  • 6 ounces cream cheese, at room temperature
  • 3 tbsp. unsalted butter, at room temperature
  • 2 tbsp. pure maple syrup
  • 1/2 tsp. vanilla extract
  • 2 cups sifted confectioners' sugar

Instructions

  1. Preheat the oven to 350 degrees. Line muffin pan with paper liners.

  2. Into a medium bowl, sift together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt. In a larger bowl, whisk together the eggs, pumpkin, granulated sugar, brown sugar, and the ½ cup vegetable oil. Add the flour mixture and stir to combine.

  3. Scoop the batter into the prepared tins (I use a 2¼-inch ice cream scoop) and bake for 20 to 25 minutes, until a toothpick comes out clean. Cool completely, spread the cupcakes with the Maple Frosting, and sprinkle with the chopped Heath bars.

Make The Frosting

  1. In the bowl of an electric mixer fitted with the paddle attachment, cream the cream cheese, butter, maple syrup, and vanilla on medium-low speed until very smooth. With the mixer on low, slowly add the confectioners’ sugar and mix until smooth.