Los Angeles had thunderstorms this weekend! It was awesome and totally put me into the fall spirit : ) It felt so crisp and cloudy outside, I lit my pumpkin spice candle and enjoyed baking a delicious fall treat. These cupcakes turned out AMAZING… very moist, dense and just the perfect amount of sweetness. The frosting is a light maple cream cheese with a candied maple pecan on top. Have you ever made candied pecans or walnuts? It’s actually really easy and they’re addicting too. Once you pop you can’t stop 😉 Read below for the pumpkin cupcake recipe and I highly urge you to make these this fall, they’re the perfect treat for Halloween or a Thanksgiving dinner.
Cupcake Ingredients: (recipe makes 12-15 cupcakes)
1 cup flour
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon cinnamon
2 large eggs
1 cup canned pumpkin puree (like Libby’s)
1/2 cup sugar
1/2 cup dark brown sugar
1/4 stick butter, softened
1/3 cup vegetable oil
Preheat the oven to 350 degrees. In a medium bowl combine flour, salt, baking powder and cinnamon. In a mixer bowl, whisk together eggs, pumpkin, sugars, butter and oil. Remove the whisk attachment and place the paddle attachment on. Spoon in the flour while the mixer is on low. Scrape down the sides and continue to mix for a few seconds. Bake for 10-15 minutes, check on them after 10 and if they need more time, add a few more minutes.
Maple Cream Cheese Frosting
1 – 8 ounce package of cream cheese
1 stick salted butter, softened
1 teaspoon vanilla
3 tablespoons light maple syrup
2 cups powered sugar
Cream together the butter and cream cheese. Add the vanilla and maple syrup. Then add the powdered sugar and mix until combined.
Preheat the oven to 350 degrees. In a bowl, coat the pecans in maple syrup.
Place tinfoil over a pan and spread the pecans out evenly. Bake for about 15 minutes.