So I was looking for an alternative to Pumpkin Pie for Thanksgiving dinner. I am not the biggest fan of it but I do love pumpkin desserts in general. Its just that after that huge yummy heavy meal, I almost never have true room in my tummy to eat dessert. I was looking for something with a big pumpkin taste but something smaller to end the meal. I am pleased to report I think I have found the recipe. It’s one from Ina Garten of course. Her recipes are all so good!
Makes 10 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 (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 (see below)
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.
- Spread the cupcakes with the Maple Frosting and sprinkle with the chopped toffee bits.
6 ounces cream cheese, at room temperature
3 tablespoons unsalted butter, at room temperature
1/4 teaspoon Natural Maple Flavor
1/2 teaspoon pure vanilla extract
2 cups sifted confectioners’ sugar
- 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.
I choose not to make the frosting for this batch and it was still sooooo damn good.
To see a photo of the cupcake with frosting, you can check it out here: http://www.housebeautiful.com/kitchens/recipes/ina-garten-pumpkin-cupcakes-1010