Pumpkin Cupcakes with Maple Cream Cheese Frosting

Pumpkin Cupcakes with Maple Cream Cheese Frosting
Staff Writer
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
457
Calories Per Serving
Deliver Ingredients

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!

Nutritional Facts

Total Fat
22g
31%
Sugar
6g
7%
Saturated Fat
9g
38%
Cholesterol
21mg
7%
Carbohydrate, by difference
65g
50%
Protein
8g
17%
Vitamin A, RAE
278µg
40%
Vitamin C, total ascorbic acid
1mg
1%
Vitamin K (phylloquinone)
4µg
4%
Calcium, Ca
102mg
10%
Choline, total
10mg
2%
Fiber, total dietary
7g
28%
Folate, total
80µg
20%
Iron, Fe
4mg
22%
Magnesium, Mg
18mg
6%
Niacin
4mg
29%
Phosphorus, P
111mg
16%
Selenium, Se
8µg
15%
Sodium, Na
439mg
29%
Water
40g
1%
Zinc, Zn
1mg
13%

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.