These are so good and a perfect kickoff for Fall! The frosting has maple extract in it and that just elevates it to a whole other level! Delish!
– 1 cup flour
– 1 tsp. pumpkin pie spice
– 1 tsp. baking powder
– 1/2 tsp. baking soda
– 1/2 tsp. salt
– 1 tsp. cinnamon
– 1 cup pumpkin purée
– 1/2 cup packed brown sugar
– 1/2 cup granulated sugar
– 1/2 cup canola oil (next time I’ll try coconut oil)
– 2 eggs
Maple Cream Cheese Frosting:
– 2 sticks butter, softened
– 1 package (8 oz) cream cheese, softened
– 3-4 cups powdered sugar ( I usually start with a little bit and taste and adjust)
– 1/2 tsp. vanilla extract
– 2 tsp. maple extract
Line a cupcake tin with cupcake liners and set aside. Preheat oven to 350F.
In a small bowl, whisk together flour, pumpkin pie spice, baking powder, baking soda, salt, and cinnamon.
In a larger bowl, whisk together the eggs, pumpkin purée, both sugars, and oil. Whisk until well blended.
Add the dry ingredients to the wet ingredients and mix until combined. Fill muffin cups 2/3 full and bake for 18-20 minutes or until they pass the toothpick test. Remove from tin and allow to cool on a wire rack.
Add the cream cheese and butter to your stand mixer fitted with the whisk attachment. Beat until light and fluffy. Add in the powdered sugar a little at a time until it reaches your desired sweetness, beat until combined. Beat in the vanilla and maple extracts. Add more powdered sugar until frosting is firm, if needed. Frost the cupcakes when they are completely cooled and decorate as desired.