Happy October! Every year, without fail, I get on a bit of a baking kick once fall begins to set in. There is just no better way to spend a brisk Sunday afternoon. As discussed previously, I am one of those people that goes crazy for seasonal foods. I once put pumpkin ice cream on hold at Trader Joe’s with this girl… Go ahead and judge us. It was the best Friday night ever.
I discovered this recipe for pumpkin cupcakes while I was browsing House Beautiful’s website one day at work. As we already know, I have an affinity for all things Ina, and I remembered the episode where she made these pumpkin cupcakes as an alternative to pie, because she, like myself, is not a huge fan of pumpkin pie (Gosh, we are so similar). I’ve been making these every fall for the last couple of years years, and when I made them this Sunday, I was practically kicking myself for forgetting how delicious they are. They are pumpkiny, but not overly so, spicy, and sweet. The perfect accompaniment to a cup of home-brewed Wawa Pumpkin Spice Coffee.
Ingredients for the Cupcakes
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
2 extra-large eggs, at room temperature
1 cup canned pumpkin purée
1/2 cup granulated sugar
1/2 cup light brown sugar, lightly packed
1/2 cup vegetable oil
1/2 cup coarsely chopped Heath bars (these are sold in the baking aisle already chopped up now!)
Preheat the oven to 350 degrees. Line a cupcake tin with 12 paper liners. Into a medium bowl, whisky 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 ¼ cup measuring cup to make this easy) and bake for 20 to 25 minutes, until a toothpick inserted in the center comes out clean. Set aside to cool completely. Spread the cupcakes with the Maple Frosting and sprinkle with the chopped Heath bars.
Ingredients for the Maple Frosting
6 ounces cream cheese, at room temperature
3 tablespoons unsalted butter, at room temperature
1/4 teaspoon Boyajian Natural Maple Flavor * I skipped this and used a generous drizzle of maple syrup instead.
1/2 teaspoon pure vanilla extract
2 cups sifted confectioners’ sugar
Directions for the Maple Frosting
Using an electric mixer or a hand mixer, cream the cream cheese and butter on medium speed until light and fluffy. Stir in the maple syrup and vanilla extract. With the mixer on low, slowly add the confectioners’ sugar and then mix again until smooth, light, and fluffy.
I wasn’t in blog mode when I made these cupcakes, so I only have a photo of the finished product. But if you bake anything pumpkin this fall, these cupcakes should be it. Trust me and Ina.