Pumpkin Cupcakes with Maple Frosting

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)



  1. 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.
  2. 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.
  3. 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.
  4. Spread the cupcakes with the Maple Frosting and sprinkle with the chopped toffee bits.

Maple Frosting

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

  1. 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.
  2. With the mixer still on low, slowly add the confectioners’ sugar and mix until smooth.

Tara’s Notes:

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


3 responses to “Pumpkin Cupcakes with Maple Frosting

  1. Pingback: Fall Favorites from The Barefoot Contessa « Taras Kitchen Online Blog·

  2. Pingback: Fall Favorites from The Barefoot Contessa « Taras Kitchen Online Blog·

  3. Pingback: Tweets that mention Pumpkin Cupcakes with Maple Frosting « Taras Kitchen Online Blog -- Topsy.com·

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