I can’t believe it is almost the end of October and I haven’t shared any pumpkin recipes! But I will change that right now.
Today also happens to be the 5th week of 12 Weeks of Christmas Treats. It is so insane to think that Christmas is that close!
So back to all things pumpkin: I always buy several cans of pumpkin puree because of all the ideas I have to use it with. And how any of those ideas are executed? Only a small fraction, which is sad because fall is the best time of all to bake. If it were acceptable to make things with pumpkin, maple, and molasses all year round I would be a very happy girl.
So for the 5th week of Christmas Treats I’m sharing these lovely pumpkin cupcakes with maple cream cheese frosting (two seasonal flavors wrapped into one!
I wasn’t too excited about these cupcakes when I took my first bite, but that all changed the second day. I think the flavors just needed time to soak in and deepen. The cupcake because super moist and perfectly spiced. One of my favorite things about nutmeg is the little specks is leaves in the batter it is added to. It promises and delivers great things every time.
The frosting was so creamy. I love a good cream cheese frosting; if I were only allowed to have one type of frosting for the rest of my life, it would be of the cream cheese variety. Although with this recipe I think I should have added a tad more powdered sugar to stiffen it up a bit and a little more maple syrup to make it taste more mapley.
Once again, thank you Brenda for hosting such a wonderful bloghop.
Pumpkin Cupcakes with Maple Cream Cheese Frosting
Slightly adapted from Diethood
Makes 12 cupcakes
1 cup unbleached all-purpose flour
1 tsp. baking powder
½ tsp. baking soda
½ tsp. salt
1 tsp. cinnamon
½ tsp. nutmeg
1 cup sugar
½ cup canola oil
2 large eggs, room temperature
1 cup pumpkin puree
2 tsp. pure vanilla extract
6 oz. cream cheese, softened
2 tbsp. unsalted butter, softened
2/3 cup powdered sugar
½ tsp. pure maple syrup
¼ pure vanilla extract
Preheat the oven to 350 F. Line a standard 12 cup cupcake tray with paper liners.
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. In a large bowl, whisk together the sugar and oil until smooth. Stir in the eggs, one at a time, until completely incorporated. Mix in the pumpkin puree and stir until combined. Stir in the vanilla. Pour the dry ingredients into the wet ingredients and fold the batter until just combined.
Evenly distribute the batter into the prepared cupcake tray. Bake on the center rack for 18-20 minutes or until a toothpick comes out clean when inserted in the middle. Allow the cupcakes to cool in the tray for 5 minutes before removing them to a cooling rack to cool completely.
To make the frosting: beat together the cream cheese and butter until smooth. Gently add the powdered sugar and mix until smooth. Stir in the maple syrup and vanilla until completely incorporated. Frost cupcakes as desired.