Start typing for a result...

Pumpkin Cupcakes

cream cheese, sugar, flour, pumpkin puree, eggs, maple syrup, butter, vanilla, baking powder, baking soda, nutmeg

Pumpkin Cupcakes -


1 cup all-purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon allspice
1/2 teaspoon nutmeg
1/2 teaspoon baking powder
1/2 teaspoon baking soda
Kosher salt
1 stick butter, softened
1/2 cup sugar
1/2 cup canned pure pumpkin puree
1 1/2 teaspoons pure vanilla extract
2 large eggs
1 (8-ounce) block cream cheese
2 tablespoons butter, at room temperature
2 tablespoons pure maple syrup
2 cups powdered sugar
Chopped toasted pecans, for topping


For the pumpkin cupcakes: Preheat the oven to 350 degrees F. Line 1 (12-cup) muffin pan with paper cupcake liners.
In a medium bowl, whisk together the flour, cinnamon, ginger, allspice, nutmeg, baking powder, baking soda and 1/4 teaspoon salt. Set aside.
In a large bowl, add the butter and the sugar. Beat with a hand-held mixer until light and fluffy, 3 to 4 minutes. Add the pumpkin puree and the vanilla extract. Slowly beat in the eggs, one at a time. Incorporate the dry mixture into the wet mixtures together until thoroughly combined.
Using an ice cream scoop, fill each cupcake liner 3/4 of the way full. Bake until the tops turn golden brown and a toothpick inserted in the center of the cupcake comes out clean, about 20 minutes. Remove the cupcakes from the oven to a wire rack and cool completely before frosting .
For the cream cheese frosting: Add the cream cheese, butter, maple syrup, and salt to a large bowl and beat until creamy. Gradually add the powdered sugar until thoroughly combined.
Top the cupcakes with the frosting and chopped pecans.

Read the full directions on Food Network


Receive our weekly newsletter with many fresh ideas for
your breakfast, lunch or dinner.