Pumpkin Cupcakes with Maple Cream Cheese Frosting

Staff Writer
Pumpkin Cupcakes with Maple Cream Cheese Frosting
Pumpkin Cupcakes
Jane Bruce

Pumpkin Cupcakes

While for many people, the coming of autumn means fall foliage, comfy sweaters, and hot apple cider, to me the changing of the season means one thing: it's pumpkin time! Pumpkin is one of my favorite flavors, and when the weather cools, it's time to incorporate it into as many dishes as possible.

These cupcakes are a tasty way to welcome the chilly temperatures. The cake is moist and not too sweet and the decadent maple cream cheese frosting is homey and delicious. And that little crumble of Heath bar on top just takes them over the edge. Whip up these cupcakes for a taste of fall's best flavors all in one bite.

Click here to see Cupcakes Galore.

10
Servings
515
Calories Per Serving
Deliver Ingredients
Makes
10 cupcakes

Ingredients

For the cupcakes

  • 1 Cup all-purpose flour
  • 1 Teaspoon baking powder
  • 1/2 Teaspoon baking soda
  • 1/2 Teaspoon salt
  • 1/2 Teaspoon ground ginger
  • 1/2 Teaspoon ground nutmeg
  • 1 Teaspoon ground cinnamon
  • 2 eggs, at room temperature
  • 1 Cup canned pumpkin purée
  • 1/2 Cup light brown sugar
  • 1/2 Cup granulated white sugar
  • 1/2 Cup vegetable oil

For the frosting

  • 8 Ounces cream cheese, at room temperature
  • 1/2 Cup unsalted butter, at room temperature
  • 1 1/2 Tablespoon maple syrup
  • 1 Teaspoon vanilla extract
  • 2 Cups confectioners' sugar
  • 1 Heath bar (or other toffee bar), chopped finely

Directions

For the cupcakes

Preheat the oven to 350 degrees.

Line a cupcake pan with paper liners.

In a medium-sized bowl, sift together the flour, baking powder, baking soda, salt, ginger, nutmeg, and cinnamon. Mix to combine.

In a larger bowl, add the eggs, pumpkin, sugars, and vegetable oil. Whisk until combined. Slowly add the flour mixture to the pumpkin mixture and stir until all combined. 

Divide the batter among 10 prepared cups (batter should go about 3/4 way up the liners). Bake until a toothpick inserted in the center comes out clean, about 20 minutes. Remove from the oven and cool on a wire rack.

For the frosting

In the bowl of an electric mixer fitted with the paddle attachment, add the cream cheese and butter. Beat together until combined. Add the maple syrup and vanilla extract and mix until incorporated. Add the sugar and mix until smooth.

To frost the cooled cupcakes, place a dollop of frosting on top of each cupcake and work into the desired shape with a knife or pastry spatula. 

Top with the crumbled Heath bar and enjoy!

Pumpkin Shopping Tip

Look for vegetables that are firm and bright in color – avoid those that are wilted or have wrinkled skins, which are signs of age.

Pumpkin Cooking Tip

Vegetable should typically be cooked as quickly as possible, as they can become bland and mushy, and lose vitamins and minerals.

Nutritional Facts

Total Fat
30g
47%
Sugar
46g
N/A
Saturated Fat
12g
60%
Cholesterol
83mg
28%
Protein
4g
8%
Carbs
58g
19%
Vitamin A
365µg
41%
Vitamin B12
0.2µg
2.5%
Vitamin C
1mg
2%
Vitamin D
0.5µg
0.1%
Vitamin E
3mg
16%
Vitamin K
6µg
7%
Calcium
84mg
8%
Fiber
1g
5%
Folate (food)
14µg
N/A
Folate equivalent (total)
46µg
12%
Folic acid
19µg
N/A
Iron
1mg
8%
Magnesium
14mg
4%
Monounsaturated
13g
N/A
Niacin (B3)
0.9mg
4.5%
Phosphorus
115mg
16%
Polyunsaturated
3g
N/A
Potassium
136mg
4%
Riboflavin (B2)
0.2mg
11.5%
Sodium
327mg
14%
Sugars, added
45g
N/A
Thiamin (B1)
0.1mg
7.7%
Trans
0.5g
N/A
Zinc
0.4mg
2.9%

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