Pumpkin Cupcakes with Maple Frosting

Pumpkin Muffin

Happy October!  Can you believe it is October?

This week my co-worker walked into my office with a photo copy of a recipe and says, “You have to make these.”   Of course i had to try this recipe. WOW!  If it wasn’t for my co-worker i would have never made them.  They were delicious.   As you know i am not a pumpkin pie fan so i have been looking for other pumpkin recipes and this is a keeper.  This recipe is from House Beautiful Magazine and originally a Ina Gartner Recipe.  I guess Ina feels the same way as I do and not a big fan of pumpkin pie so she looks for alternatives.  Here is another great pumpkin alternative to pie.  If you didn’t see my pumpkin bread that is another recipe that was delicious.

Can you believe this picture was taken with my iphone 4? I guess the phone takes better pictures than i thought.  How is your phone camera?

Also, i am still looking for other good pumpkin alternatives.  Anyone have any they want to share?  What about pumpkin soup?


Print Recipe

Pumpkin Cupcakes with Maple Frosting

Yield: 10 cupcakes

Prep Time: 20 minutes

Cook Time: 25 minutes


1 cup all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp kosher salt
1 tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp ground nutmeg
2 extra-large eggs, at room temperature
1 cup canned pumpkin purée (8 ounces), not pie filling
1/2 cup granulated sugar
1/2 cup light brown sugar, lightly packed
1/2 cup vegetable oil

Maple Frosting
6 oz cream cheese, at room temperature
3 tbsp unsalted butter, at room temperature
1/4 tsp Boyajian Natural Maple Flavor
1/2 tsp pure vanilla extract
2 cups sifted confectioners’ sugar
1/2 cup coarsely chopped Heath bars, for serving (2 1.4-ounce bars)


Preheat the oven to 350 degrees. Brush or spray the top of 10 muffin tins with vegetable oil and line them with 10 paper liners.

Into a medium bowl, sift together the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg. In a larger bowl, whisk together the eggs, pumpkin purée, granulated sugar, brown sugar, and vegetable oil. Add the flour mixture and stir until combined.

Divide the batter among the prepared tins (I use a level 2 1/4-inch ice cream scoop) and bake for 20 to 25 minutes, until a toothpick inserted in the center comes out clean. Set aside to cool completely.

Maple Frosting

In the bowl of an electric mixer fitted with the paddle attachment, cream the cream cheese and butter on low speed until smooth. Stir in the maple flavoring and vanilla extract. With the mixer still on low, slowly add the confectioners’ sugar and mix until smooth.

Spread the cupcakes with the Maple Frosting and sprinkle with the chopped toffee bits.

Adapted from: House Beautiful Magazine