Pumpkin Cupcakes with Maple Cream Cheese Frosting

For my fall dinner I made these pumpkin cupcakes that I adapted from this recipe.  The frosting was from this recipe.  They turned out awesome.  I think the best cupcakes I ever made.  Not too sweet, a little crunch. Perfect.

You need - 

1 cup flour

1tsp baking poweder

1/2 tsp baking soda

1/4 tsp salt

1 tsp cinnamon

1/2 teaspoon ground ginger (I used fresh)

1/2 tsp pumpkin pie spice (original recipe asks for allspice)

1/4 tsp nutmeg

1 cup pumpkin puree

1 cup sugar

1/2 cup vegetable oil (I always use olive oil...)

2 large eggs

1tsp. vanilla extract (always use the real stuff)

1/2 cup chopped pecans

Steps

PREHEAT TO 350 degrees

1. Mix flour, baking powder, baking soda, salt, and spices

2. Add in pumpkin, sugar, oil, eggs, and vanilla.

A lot of time people will mix dry and wet separately, then combine later.  I don't really want to dirty TWO bowl (lazy), and it always works out just fine for me.  

3. Stir in pecans.  I crushed mine even smaller in the blender before adding.

4. Scoop into lined cupcake pan about 3/4 full. 

Bake for 22 minutes.  Let them cool for a bit, take them out of the pan, then cool them completely.

FOR THE FROSTING

1 stick of col unsalted butter

1 8oz pack of cream cheese

4 cups powdered sugar

2 tbsp of REAL maple syrup

1 tsp vanilla

1 tbsp of cold heavy cream

Mix it all together.  I used my stand mixer with the whisk attachment.  Worked wonderfully.

The frosting can be put on the cupcakes any way you like.  I used a pastry bag.  

Finally, top with whatever fall decorations you like.

Here are mine.